Ingredients
- 1 boneless chuck roast (3 to 4 lbs.)
- 1/4 cup almond meal
- 1/2 Tsp. of salt
- 1/2 Tsp. of pepper – more can be added to taste
- 2 Tbsp. olive oil
- 1 jar (about 10) of pepperoncini
- 4 Tbsp. applesauce
- 1 Tbsp. dijon mustard
- 2 Tsp. apple cider vinegar
- 1/4 Tsp. dried dill
- 1/8 Tsp. paprika
- Heat olive oil in a large pan or skillet on medium high.
- Mix almond meal, salt, and pepper together.
- Rub the almond meal mixture on the roast.
- Place the dredged roast in the skillet and brown each side.
- Remove the roast from the pan.
- Place it in the crockpot with the pepperoncini (make sure to drain them first).
- Heat your pan back up on medium high and pour in the apple cider vinegar.
- Deglaze the pan, or wait until the browned bits are loosened.
- Pour the cider vinegar in a bowl with applesauce, dijon, and spices. Mix.
- Pour the liquid mixture over the meat in the crockpot.
- Let this cook for 8 hours on low.