1 3lb Chuck Roast
2 Green Peppers, Cut Into Wide Strips
2 Red Peppers, Cut Into Wide Strips
2 Large Onions, Sliced
5 Smashed Garlic Cloves (Mine came from The Gan Project)
Oregano, Mustard Seed, Red Pepper Flake, Celery Seed, Black Peppercorns (To Taste)
The Green Part of a Whole Fennel Bulb
Enough Flavorful Liquid to Cover All the Ingredients (Wine, Stock, or it you must, Water)
Trim the roast of fat and connective tissue. Drop everything into a slow cooker on low, and let it cook until the meat shreds easily.
Serve on a mini French roll with the peppers and onions from the pot. Serve with jalapenos if you like a little more heat, a fennel and carrot slaw on the side, and some the liquid from the pot for dipping.
