Ingredients
• 3 c Beef broth
• 1 Tsp Salt
• 1 Tsp Ground pepper
• 2 Tsp Italian seasoning
• 1 Tsp Dried onion
• 1 Tsp Dried parsley
• 1 Tsp Garlic powder
• 1 Bay leaf
• 1 pkg dry Italian dressing mix (package of dried salad dressing mix. Such as good seasons)
• 3-4 lbs chuck roast
• ½ cup chopped pepperoncini
• ¼ cup pepperoncini juice
Instructions:
See next page
1 Combine beef broth, salt, pepper, Italian seasoning, diced onion, parsley, garlic powder, Bay leaf, and Italian salad dressing mix.
2. Put the roast in the slow cooker.
3. Pour mixture over top of the roast.
4. Add chopped pepperoncini and liquid over roast
5. Cover and cook on low for approximately 10 hours or until pull-apart tender.
6. When done take out the Bay leaf.
7. Shred meat with two forks
8. Serve topped with mozzarella cheese and extra peppers if desired.
