I’ve been stalking this roast recipe by Bri McKoy for YEARS but have never gotten around to making it… until today. Now I’m wondering what took me so long????!!! There are only 4 ingredients, it is super easy and delicious and such a great canvas for so many meals. I ate this over cauliflower rice with some avocado and a quick pico de gallo, but I could see this as a filling for tacos, quesadillas, stuffed inside roasted bell peppers, or so many other options. I’ve made a few changes to Bri’s recipe (mincing my garlic, adding black pepper and using banana peppers instead of peperoncinis) that suit our preferences.
To make this #dinnerdoneby9am I load everything in the slow cooker and turn to low. Then I walk away for 8 hours and come back to shred the meat and devour it.
-1 (12 oz) jar banana peppers (with juice)
-6 cloves garlic, minced
-1/2 tsp salt
-1/2 tsp pepper
-1 (3 lb) chuck roast, excess fat trimmed
Dump the entire jar (with the juice) of banana peppers into a greased slow cooker. Add garlic, salt, pepper and stir. Add roast, spooning some banana peppers and liquid on top. Cook on low for 8 hours, or until meat shreds easily with 2 forks. Shred meat and serve.
