Pot roast may strike you as an odd new recipe choice for me to publish at the beginning of summer, but hear me out: It requires zero chopping, cooks all day while you do fun summer things, and is the perfect melt-in-your-mouth meal to serve a hungry crowd that’s been swimming / sunning all day. Don’t have a hungry crowd? Pack up the leftovers for the most amazing next-day lunch.
Enjoy!
Equipment
Ingredients
- 3 ½ pounds Beef chuck roast (can use bone-in, just be sure to remove the bone before serving)
- 1 tbsp garlic salt
- 2 tsp dried parsley
- 2 tsp onion powder
- 1 tsp dried dill
- ¼ cup beef stock
- ¼ cup liquid from the pepperoncini jar (check to make sure it doesn't contain soy or other allergens)
- 2 tbsp corn starch
- 1 tbsp coconut aminos
- 4 tbsp soy-free, nut-free butter substitute, such as Soy-Free Earth Balance
- 6 pepperoncini (check to make sure it does't contain soy or other allergens)
Instructions
- Place the beef into your slow cooker and season with salt and pepper (note: You can use a boneless beef chuck or bone-in; if bone-in, just be sure to remove the bone when you shred the meat at the end).
- Make the ranch seasoning: Add the garlic salt, parsley, onion powder and dill to a small bowl and stir to combine.
- Sprinkle all over the beef, turning it so that the bottom and sides are also covered.
- In a glass measuring cup or small bowl, whisk the beef broth, pepperoncini liquid, corn starch and coconut aminos.
- Pour the liquid over the beef, turning once again to ensure that it's evenly coated.
- Break the butter substitute up into pieces and place on top of beef.
- Place pepperoncini on top of beef.
- Cover and cook on low for 8-10 hours, until beef is very tender.
- Shred the beef, stir to coat it in the sauce and serve over vegan mashed potatoes, rice or gluten-free orzo.
