Ingredients

Beef

• Season the chuck roast with kosher salt and be generous.
  
• Heat a cast iron skillet on medium-high heat and sear the roast on all sides so a crust develops (approx. 4 min. on each side). Transfer to a Crockpot.
  
• Add half of the bone broth back to the skillet and scrape the bottom with a wooden spatula so all of the brown bits come off. Pour over the beef.
  
• Make the Italian Seasoning: mix together the Nebraska Star Beef® Signature® SPG seasoning, basil, oregano, thyme, onion powder, sea salt, and pepper.
• Add the seasoning blend to the beef and top with the pepperoncinis and 1/4 cup pepperoncini juice from the jar. Lastly, add the rest of the bone broth.
  
• Cook on low for 8-10 hours. Shred the beef and add back to the cooker for 15 minutes. Enjoy as is or load it onto a bun with your desired toppings!
  

Sweet Potato Fries

• Pre-heat the oven to 400° F and line 2 baking sheets with parchment paper.
• Cut the sweet potatoes into 1/4" to 3/8" thick fries.
  
• Place potatoes into a large mixing bowl and toss with the olive oil. Next, mix the seasonings and give everything another toss.
• Spread out between 2 baking sheets. You want to have a good amount of space between them to ensure even distribution of heat.
  
• Bake for 20 minutes, then flip and bake until slightly browned (approx. 10-15 min.). For crispier fries, continue baking in 3 min. increments until desired doneness. Eat up!