Culinary Guides

The slow cooker roast that took over the internet, and for good reason. A chuck roast braises low and slow with butter, a jar of tangy pepperoncini, and a punchy seasoning mix until it shreds with two forks.

Ingredients

• 1 boneless chuck roast, about 3 pounds
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 tablespoons flour
• 3 tablespoons vegetable oil
• 1 stick butter
• 8 ounces pepperoncini peppers (or more to taste)
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried dill
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Louisiana-style hot sauce
• 1 teaspoon buttermilk (optional)

Directions

1. Heat the oven to 250F (120C). Season the chuck roast with salt and pepper, then coat all sides with flour.
2. Heat the vegetable oil in a large oven safe pot over medium heat and sear the roast about 5 minutes per side, including the edges, until deeply browned.
3. Take the pot off the heat and add the butter and pepperoncini, letting the butter melt over the roast and peppers.
4. Whisk together the mayonnaise, cider vinegar, dried dill, paprika, Worcestershire, hot sauce, and buttermilk if using until smooth.
5. Pour the sauce over the roast and peppers.
6. Cover tightly and cook in the oven 5 to 6 hours, until the meat is fork tender.
7. Rest a few minutes, then shred the meat in the pot with two forks, mixing it with the juices. Serve over mashed potatoes, rice, or crusty bread with the sauce spooned over.

You can do this in a slow cooker instead: sear the roast, then cook everything on low for 8 hours or high for 4 to 5. Leftovers keep in the fridge for up to 3 days and make great sandwiches.

Grower's tip: those tangy pepperoncini are easy to grow and pickle at home. Pick the pods young and pale green, when they are mild and crisp, and a single plant will keep producing right up to frost.

A couple of the flavors here start in the garden. Grow a few pepperoncini and hot pepper plants to pickle, and a patch of dill for the sauce.