This is an easy dinner full of rich, tangy flavor with just six whole-food ingredients (and no packets or butter!). It's also surprisingly low-carb, keto, dairy-free, gluten-free, and Whole30 compliant!
Place chuck roast in slow cooker and season on top with kosher salt and black pepper.
Top roast with sliced onions, place the lid on the slow cooker, and cook on high for 4 hours (or low for 6 hours).
After 4 hours on high (6 hours on low), the natural juices will have been released from the roast. Slide the onions into the broth, top the roast with the pepperoncinis, and pour in the brine. Cover again and continue cooking for 2 more hours on high (3 hours on low).
Using two forks, pull apart the roast into bite-sized shreds.
Serve over rice, potatoes, or anything that will like having the jus poured all over it.
Video
Notes
FAQS
Can I add butter? Absolutely. And if you do, it will taste very, very good. The point of this version is that it ALREADY tastes very, very good, even without the butter. 😉Doesn't the brine from the peppers make this too spicy? The level of spice will vary based on how much brine you use. The amount of brine used in this recipe will give you a medium spice. If you're sensitive to spice, you can leave out the brine and just top the roast with peppers. The peppers should have just a little brine inside them, not enough to notice the spice.What side dishes do you recommend serving this with? My favorite way to eat this roast is served in a bowl, over rice, and with lots of the jus. It also goes great over mashed potatoes and even better over mashed sweet potatoes. The sweetness pairs well with the mild spice.What is brine? Brine is the liquid in the jar of pepperoncinis.