- Basic 5 pound chuck roast
- Sear in hot skillet to brown all sides
- Set aside and put 1/2 C good red wine to deglaze
- Put back in the pot and cover
- Add 1 jar pepperoncinis
- Slow cook 4-5 hours at 325º
- Remove peppers and reserve for the next day
- Refrigerate roast overnight
- Remove (and discard) congealed fat
- Put peppers back in and reheat at 350º for 20 minutes
- Remove meat and shred, then return the shredded meat to the pan
- Cook for another 20 minutes
