Adapted from Food Networks “The Kitchen”
- 2 pound roast – sirloin tip or chuck
- Cut into 2 inch chunks
- Put into heavy bottom pan and put on stove on lowest heat (alt use Slow Cooker)
- 1/2 bottle Ranch Dressing (about 4 ounces)
- 1 pkg gravy mix
- 1/2 C chicken broth
- 1/2 stick butter
- Salt and pepper to taste
- Cover and cook 2-3 hours – agitating every hour
- Let meat rest 5 minutes before cutting or shredding
- Cut in thin sheets and top with fresh Pepperoncini peppers and grated Parmesan cheese
- Serve with a baked potato
