Slow Cooker Pot Roast With Peppers
- Prepare Ingredients: Trim exterior fat from beef, then cut beef into 2-inch chunks (Note 4). Place chunks along bottom of
slow cooker. Evenly sprinkle all dried seasonings over beef. Place peperoncini on top of beef, and pour in 1/4 cup of juice from jar. Evenly top with butter slices. No additional liquid is needed.
- Cook & Serve: Cover and cook on low heat for 8 hours. Uncover, and transfer only beef to large plate and shred using 2 forks. Transfer shredded beef back to slow cooker and stir with liquid. Serve (Notes 5-6).
|Makes 6 Servings|
|Amount Per Serving (1.5 cups):|
|Calories 650 (58% from fat)|
|Total Fat 42g||65%|
|Saturated Fat 18g||92%|
|Net Carb 2g|
|Total Carb 2.5g||1%|
|Dietary Fiber 0.5g||2%|