INGREDIENTS
Servings: 6 to 8
1 boneless chuck roast (3 to 4 lbs.)
1/4 cup flour
4 Tbsp RUB MY MEAT GARLIC & ONION SEASONING
3 Tbsp. olive oil
4 Tbsp. butter
10 pepperoncini
2 Tbsp. mayonnaise
2 tsp apple cider vinegar
Fresh parsley for garnish
1/4 cup flour
4 Tbsp RUB MY MEAT GARLIC & ONION SEASONING
3 Tbsp. olive oil
4 Tbsp. butter
10 pepperoncini
2 Tbsp. mayonnaise
2 tsp apple cider vinegar
Fresh parsley for garnish
PREPARATION
1. Dredge the chuck roast in flour and massage it into the meat.
2. In a skillet on a very high heat, brown the meat on all sides in the olive oil to create a crust.
3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
4. Cover the Crock-Pot and set it to low.
5. In a small bowl, mix the mayonnaise, garlic & onion seasoning and vinegar until well combined.
6. Spread over the meat, and cook on low for 8 hours.
7. Remove the roast and shred with two forks.
8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh chopped parsley. Salt and pepper to taste. Enjoy!
2. In a skillet on a very high heat, brown the meat on all sides in the olive oil to create a crust.
3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
4. Cover the Crock-Pot and set it to low.
5. In a small bowl, mix the mayonnaise, garlic & onion seasoning and vinegar until well combined.
6. Spread over the meat, and cook on low for 8 hours.
7. Remove the roast and shred with two forks.
8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh chopped parsley. Salt and pepper to taste. Enjoy!
For more great tasting seasonings - visit www.rubmymeatseasonings.com
Inspired by the New York Times.
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