Let us know how it turns out!
From: Natasha kitchen.com
Ingredients * 3-4 lbs roast * 1 tsp fine sea salt, or to taste * ½ tsp ground black pepper, or to taste * 1/4 C broth, low sodium * 2 Tbs olive oil * 1 packet buttermilk ranch dressing mix, (1 oz or 3 Tbsp) * 4 Tbs unsalted butter * 4oz bear lard * 6 - 12 pepperoncini peppers and 1/2 juice. * 1 packet au jus mix , or substitute with brown gravy mix * 2 garlic cloves, minced
* Options add carrots and onions few potatoes. Halfway thru * Options for serving: rice , noodles, mashed cauliflower, sandwich rolls and provolone cheese
1. Season the roast with salt and pepper on both sides. 2. In a large skillet, heat 2 Tbs oil. Once hot, sear and brown the roast for 2-3 min per side. 3. In a slow cooker add the broth. Pepperoncini liquid. Then, add the seared roast, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter & bear lard.
1. Cook on low heat for about 8 hr, or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer). ? 2. Shred the roast and add back into the slow cooker, gently mix until combined with the buttery gravy *
* Sliders – add to hawaiian buns and enjoy as sliders. * Sandwiches – add to sandwich buns with homemade coleslaw. * Nacho – add to nachos with cheese. * Tacos – add to soft or hard tacos with toppings and enjoy.