5 pound chuck roast
2 teaspoons sea salt
2 teaspoons ground pepper
3 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
1/4 cup light brown sugar
1 package Italian-style salad dressing mix, dry
1/4 teaspoon red pepper flakes
1/2 cup pepperoncini juice, from jar
pepperoncini’s, optional for topping
sub rolls, optional for serving
provolone, optional for serving
Rub the roast with about a teaspoon each of salt and pepper and sear on all sides. Transfer the roast to a slow cooker.
Whisk together the remaining ingredients in a large bowl, then pour over the roast and cook on low for 8 to 10 hours or high for 4 to 5 hours.
With an hour left in the cooking process, remove the bay leaf and shred the meat, let cook for the remaining hour. Enjoy as a sandwich with pepperoncini, provolone, and au jus or over rice or mashed potatoes.