Step 1

Place chuck roast in slow cooker. Pour beef broth over top. Sprinkle all seasonings on top of the meat. Place the ghee on top of the meat in 3 spoonfuls. Place the pepperocinis on and around the beef.

Step 2

Cook on low for 8-10 hours (or high for 4-5 hours). Transfer beef from the slow cooker to a cutting board and shred using two forks.

Step 3

If making the gravy*, heat 1 cup of the juices in a small saucepan over medium high heat. Mix the water and arrowroot together in a small bowl to create a slurry. When the beef juices come to a boil, stir in the slurry. Heat over medium low and stir until desired level of thickness is reached. Add salt and pepper to taste. Serve the beef over mashed potatoes or cauliflower mash and pour gravy over top. Enjoy!