Ingredients

The following ingredients have 9 Servings
  • 3 pound rump or chuck roast
  • 2 tablespoons butter
  • 16 ounce Mezzetta Peperoncini Peppers (1 Jar)
  • 1 cup beef broth
  • 2 tablespoons corn starch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1 teaspoon celery salt

Instruction

  • Add roast to slow cooker
  • Top with butter and 5-10 of the Mezzetta Peperoncini Peppers
  • Pour beef broth into bottom of slow cooker
  • Mix together cornstarch with 2 tablespoons water until smooth and then add to broth
  • Mix together spices and sprinkle over top of roast
  • Cover and cook on high for 4-5 hours or low for 8-10 until roast reaches an internal temp of 205 degrees
  • Shred and serve over mashed potatoes, rice, noodles or as desired
  • Use remaining peppers to top each serving as desired