Method

• Place beef in crockpot, top with ranch mix and prick with fork all over to tenderize meat.

• Add pepperoncini and ½ of liquid from jar. Add enough broth to barely cover meat.

• Cook on low for approximately 4 hours until meat is falling apart.

• Remove meat chill liquid separately.

• Shred meat and remove fat.

• Skim fat from liquid once solidified and strain.

• Make a gravy by adding 2T wondra flour to heated liquid and boil away until hot and slightly thickened.

• Add shredded meat to heat through and serve.

  I have peeled and julienned a large parsnip and cooked with the meat. I then removed the “french fry” shaped parsnips and roasted in 400F oven as an additional side.