Your guests will be eating these crowd-pleasing sliders as fast as you can sling them, thanks to the best flavor this side of the … well, you know.
Preheat the oven to 300°F.
Heat neutral oil in a large Dutch oven over medium-high heat.
Season the chuck roast with black pepper, garlic powder, and 2 Tbsp Foothill Farms® Ranch Dressing & Seasoning Mix - No MSG.
Sear the roast on all sides until browned, approximately 3-4 minutes per side.
Remove the roast and set aside.
Add sliced onions to the pot and sauté for about 5 minutes or until translucent.
Add minced garlic and cook for a minute more.
Add in the water, scraping up any browned bits from the bottom of the pot.
Return the roast to the pot.
Sprinkle the remaining 1 Tbsp of Foothill Farms® Ranch Dressing & Seasoning Mix - No MSG and Orrington Farms® Broth Base Beef Flavored - With Other Natural Flavor over the top.
Add pepperoncini peppers and their juice around the roast.
Place the butter on top.
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℉.
Shred the meat using two forks, mixing it with the juices in the pot.
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.
Bake for 15 minutes.
Recipe by: @cookingwithmrcooper
