Ingredients
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1 (3 lb) boneless beef chuck roast, excess fat removed
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10 jarred whole pepperoncini
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1/2 cup brine from pepperoncini
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1 (1 oz) envelope dry onion soup mix
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2 tsp garlic powder
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1/2 tsp dried thyme
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2 tbsp butter, cut up
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1 (32 oz) container homestyle mashed potatoes
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2 tbsp mayonnaise
Steps
1
Season the roast all over with salt and pepper. Place in a large slow cooker, along with the pepperoncini and brine. In a small bowl, stir together the soup mix, garlic powder, thyme, and ½ cup water. Pour over roast. Dot the top of roast with the butter. Cover and cook on low 8–9 hours, until tender.
2
Heat the mashed potatoes according to package directions. To serve, transfer beef to a large bowl and shred, discarding any excess fat. Whisk the mayonnaise into the cooking liquid. Serve beef over mashed potatoes with pepperoncini and some cooking liquid.
Tips
To serve as a second meal for 4, reserve ⅓ of cooked beef, 2 pepperoncini, and 1 cup cooking liquid. Finely chop the pepperoncini and combine with the beef. Reheat both in the cooking liquid. Serve on 4 toasted buns, topped with 4 slices melted Swiss cheese.
