"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
One 3-4 lb. piece of beef chuck roast (fat trimmed) 1 cup chopped red pepper 1 cup chopped yellow pepper 1 cup chopped green pepper, 1 package dry ranch dressing 1/2- 1 cup water Sliced provolone cheese (optional) sandwich or hoagie rolls or buns
Place chuck roast and vegetables in crock pot. Sprinkle with ranch dressing and 1/2 cup water. Cook on either LOW for 8-10 hours or HIGH for 4-6 hours. When meat is tender and breaking apart, carefully shred meat and stir in more water if meat looks dry. Turn to low for about one hour. Serve with rolls and provolone cheese.
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