Ingredients:

  • 1.4-1.8 kg (3-4 pound) beef chuck roast
  • 1-2 tablespoons (15-30 ml) avocado oil
  • 1 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 (28g) ounce packet ranch dressing mix
  • 1 (28g) ounce packet au jus gravy mix
  • 1 cup (240 ml) sliced pepperoncini peppers (or 10 whole peppers), plus 1/4 cup (60 ml) juice from jar
  • 6 tablespoons (85g) unsalted butter, sliced
  • 8 large flour tortillas (about 10-12 inch diameter)
  • 2 tablespoons (30g) unsalted butter, divided
  • 4 cups (400g) shredded cheese (Monterey Jack, cheddar, or a blend), divided
  • Optional Garnish: Fresh cilantro or parsley, chopped

Instructions:

  1. Heat oil in a cast iron skillet. Sear roast on all sides until browned.
  2. Transfer roast to slow cooker. Surround with sliced onions. Sprinkle with ranch and au jus packets. Top with butter slices, pepperoncini peppers (and juice), and minced garlic.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until meat is very tender.
  4. Transfer roast to a baking tray. Shred with two forks.
  5. Return shredded beef to the slow cooker, stir into the sauce. Keep warm on low.
  6. Heat a clean skillet over medium heat. Melt a thin slice of butter. Place a tortilla in the pan. Sprinkle with cheese, top with shredded pot roast, and more cheese. Fold in half.
  7. Press down lightly. Cook until bottom tortilla is golden brown, then flip and toast the other side until cheese is melted.
  8. Transfer to a cutting board, cut in half, and serve immediately. Garnish with cilantro or parsley, if desired. Serve with gravy from slow cooker or sour cream.