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Comfort Food | |
| Beef: 4 pounds beef chuck roast 2 teaspoons minced fresh rosemary 1/2 teaspoon kosher salt Freshly ground black pepper One 16-ounce jar pepperoncini 2 cups beef broth Caramelized Onions: 2 tablespoons salted butter 2 tablespoons olive oil 2 large onions, sliced 1/4 teaspoon kosher salt Freshly ground black pepper This can be used for tacos or as sandwiches. Recommend to serve with Provolone Cheese. | |
| Special equipment: a 6- to 8-quart slow cooker For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours. For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm. Serve as you please, leftovers can be frozen, be sure to keep in the liquid to keep moist when reheating. | |
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