2tbsp Mrs. Wages® & Orrington Farms® Broth Base – Beef Flavored With Other Natural Flavor
8pepperoncini peppers
¼cuppepperoncini juice
½cupunsalted butter
2packs slider buns
12slices provolone
3tbspbutter, melted
1
Preheat the oven to 300°F.
2
Heat neutral oil in a large Dutch oven over medium-high heat.
3
Season the chuck roast with black pepper, garlic powder, and 2 tbsp Foothill Farms® Ranch Dressing & Seasoning Mix - No MSG.
4
Sear the roast on all sides until browned, approximately 3-4 minutes per side.
5
Remove the roast and set aside.
6
Add sliced onions to the pot and sauté for about 5 minutes or until translucent.
7
Add minced garlic and cook for a minute more.
8
Add in the water, scraping up any browned bits from the bottom of the pot.
9
Return the roast to the pot.
10
Sprinkle the remaining 1 tbsp of Foothill Farms® Ranch Dressing & Seasoning Mix - No MSG and Mrs. Wages® & Orrington Farms® Broth Base – Beef Flavored With Other Natural Flavor over the top.
11
Add pepperoncini peppers and their juice around the roast.
12
Place the butter on top.
13
Cover and cook on low heat for 3-4 hours, or until the meat is tender and easily shreds with a fork. The beef should reach a minimum internal temperature of 145℉.
14
Shred the meat using two forks, mixing it with the juices in the pot.
15
Slice the buns in half and add a layer of provolone cheese on the bottom bun, then add the beef and peppers. Add the top bun back then brush with melted butter.
2tbsp Mrs. Wages® & Orrington Farms® Broth Base – Beef Flavored With Other Natural Flavor
8pepperoncini peppers
¼cuppepperoncini juice
½cupunsalted butter
2packs slider buns
12slices provolone
3tbspbutter, melted
Directions
1
Preheat the oven to 300°F.
2
Heat neutral oil in a large Dutch oven over medium-high heat.
3
Season the chuck roast with black pepper, garlic powder, and 2 tbsp Foothill Farms® Ranch Dressing & Seasoning Mix - No MSG.
4
Sear the roast on all sides until browned, approximately 3-4 minutes per side.
5
Remove the roast and set aside.
6
Add sliced onions to the pot and sauté for about 5 minutes or until translucent.
7
Add minced garlic and cook for a minute more.
8
Add in the water, scraping up any browned bits from the bottom of the pot.
9
Return the roast to the pot.
10
Sprinkle the remaining 1 tbsp of Foothill Farms® Ranch Dressing & Seasoning Mix - No MSG and Mrs. Wages® & Orrington Farms® Broth Base – Beef Flavored With Other Natural Flavor over the top.
11
Add pepperoncini peppers and their juice around the roast.
12
Place the butter on top.
13
Cover and cook on low heat for 3-4 hours, or until the meat is tender and easily shreds with a fork. The beef should reach a minimum internal temperature of 145℉.
14
Shred the meat using two forks, mixing it with the juices in the pot.
15
Slice the buns in half and add a layer of provolone cheese on the bottom bun, then add the beef and peppers. Add the top bun back then brush with melted butter.
