Pepperoncini roast

Pepperoncini roast

from Ellen's kitchen, via What can I bring? by Elizabeth Huiskell

Ingredients:

• 1 4lb boneless chuck roast
• 2 tsp salt
• 1 tsp pepper
• 2 tbs vegetable oil
• 1 (0.6 oz) envelope zesty Italian salad dressing and seasoning mix
• 1 (16 oz) jar pepperoncini peppers, undrained
• 4 oz salted butter, softened
• fresh thyme

Pat:

• roast dry with paper towels and sprinkle with salt and pepper.

Heat:

• oil in large skillet over high; add roast and cook until browned, 2-3 minutes/side.  Place in slow cooker; sprinkle with seasoning.  Pour pepperoncini peppers and liquid over roast.  Top with butter, if desired.

Cover:

• and cook on low until very tender, 8 hours, or on high about 5 hours.

Remove:

• from slow cooker with slotted spoon.  Serve with roasted root vegetables.  Garnish with fresh thyme, if desired.
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