I’ve been a slacker in updating the blog with this recipe…. sorry folks! This is a very very forgiving recipe so you can’t really mess it up.
- 5.5 lbs round roast (or any roast type meat)
- 6 TBSP ranch seasoning (see below)
- 1 cup beef bone broth or beef stock
- 1 TBSP coconut aminos
- 1/2 jar pepperoncini and its juice
- 3 TBSP ghee
RANCH SEASONING (Mix all the ingredients in an airtight container. You’ll end up with about a cup which is more than you need for this, so save it for next time.)
- 1/2 cup dried parsley
- 2 TBSP dried dill
- 3 TBSP garlic powder
- 3 TBSP onion powder
- 3 TBSP onion flakes
- 3 TBSP dried celery
- 4 tsp drive chives
- Place the roast in the crock pot with the beef broth.
- Drizzle coconut aminos over everything.
- Place the ghee on top of the roast.
- Place the pepperoncinis on and around the roast. Pour the juice over everything.
- You can place as little or as much of these as you want. I think it really adds to the flavor of the recipe so use at least a handful of pepperonicinis and you can omit the juice if you’re hesistant.
- Sprinkle the ranch seasoning over the roast.
- Cover and set to cook on high for about 6 hours.
- Shred the meat and mix. You can set to low until ready to eat.
NOTE: Usually I make a side of roasted veggies (potatoes, brussel sprouts, and carrots with italian and/or rosemary seasoning) to eat with this. Mark likes rice so we’ll sometimes have the meat over rice – its pretty tasty! You can increase the amount of broth without altering the taste of the recipe if you want something with a little more gravy.