• 3 lbs Chuck Roast

• 1 cup Diced Carrots

• 1 lbs diced Yukon Gold Potatoes

• 5 Pepperoncini Peppers

• 1/4 cup Pepperoncini Pepper Juice

• 2 cups Beef Broth

• 5 Tbsp Butter, cut into 1 Tbsp chunks

• 1 1/2 tsp Salt

• 1/2 tsp Ground Black Pepper

• 1 Tbsp Dried Parsley

• 1 1/2 tsp Garlic Powder

• 1 1/2 tsp Onion Powder

• 1/2 tsp dried chives

• 3 Tbsp all purpose flour

• 1 Tbsp cornstarch

• 1 Beef Bouillon Cube (or 1 tsp Beef Bouillon Powder/Paste)

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Place the roast in the slow cooker, followed by the carrots, potatoes, pepperoncini peppers, and beef broth.  Mix all of the dry spices in a bowl, and sprinkle over top the beef and vegetables.  Finally, put the butter on top of the dry spices.

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Cook in the slow cooker on low until the beef easily pulls apart with a fork, 8-10 hours.

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Serves 4-6 people.