The first time we had this it was when our daughter-in-law made it for us one weekend. It’s an easy-to-make crockpot meal perfect for busy weekdays or a Sunday family dinner.

Here are the ingredients you’ll need:

• olive oil
• 3 lb. bread and butter roast or a chuck roast
• 1/2 jar of sliced pepperoncini with juice
• 1 jar of roasted red peppers (don’t include the oil)
• 1/2 packet of ranch dressing powder
• 1/2 packet of au jus powder
• 1 T. Italian seasoning
• 1/2 stick of butter
  salt and pepper to taste

Here is how to put it together:

• Sprinkle the roast with salt and pepper and brown both sides in a frying pan with olive oil
• I like to use a disposable bag made for crockpots. It’s much easier to clean up at the end of the day. Place the bag, if you’re using one in the crockpot and place the roast in the bottom
• Sprinkle packets of ranch dressing powder and au jus powder over the top of the roast
• Pour 1/2 jar of sliced pepperoncini with the juice over the powder
• Place the roasted red peppers without the oil over the pepperoncini
• Place 1/2 stick of butter on top of everything
• Sprinkle with the Italian seasoning

Cover the crockpot and set it for 6 hours on high.

When the roast is done, I like to remove it, place it on a platter, and using two forks pull apart the meat, mixing the pepper and pepperoncini throughout. I ladle some of the juice over the meat and reserve some for dipping.

Place the meat mixture in a good quality brat or hoagie bun. I served this with mashed potatoes and green beans with bacon and onions and there weren’t any leftovers. Next time I’ll double the amount and have enough for lunch during the week.

Enjoy!