This recipe is SO easy, and relatively healthy for low-carb people. Chock full-o-protein. Makes 8 servings with approximately 350 calories and 33 grams of protein in each serving.
1-2 tbsp olive oil
2 lb chuck roast, trimmed
4 garlic cloves, peeled and halved
1 3/4 cup beef broth, low sodium
3 tbsp Itailan seasoning
1/2 of a 16 oz jar of pepperoncini peppers, with juice
cut slits in the beef with a knife, just big enough to insert the garlic. In a heavy skillet or dutch oven, heat the olive oil over medium high heat. Add the roast and sear on all sides, including the ends, for 4-5 minutes per side.
Dutch Oven cooking:
Preheat oven to 275. After earing beef, remove the dutch oven from the heat and add the rest of the ingredients.Cover dutch oven and bake for 5-6 hours, until the meat is falling apart.
Crock pot recipe:
Remove the roast from the skillet and add it to the crockpot. Add the beef broth to the hot skillet and use it to deglaze the pan. Scrape up all the good yummy burnt bits off the bottom of the pan. Add the broth to the crockpot, along with the rest of the ingredients. Cook on low for 6-8 hours, until the meat is falling apart.
Remove the meat from the pot, shred it with a fork, and then return it to the pot with all the juices.
Serving suggestions: On rice, with juice as gravy, or on a crusty piece of baguette with cheese, to make a sandwich. I have also used it in tortillas for a twist on tacos, and it can be added to pasta for a quick leftovers meal.