I have made this recipe twice now and both times it has turned out fantastic. In a disposable aluminum foil pan, season a 3 lb. chuck roast rubbed with one package of dry Italian salad seasoning and 1/2 packet of dry french onion soup mix. I then add a full 12oz. jar of pepperoncinis and 6oz. of beef broth. Once the smoker reaches 225-250°F (I do not recommend adding any type of smoke wood to the cook as it seems to throw off the flavor), cook uncovered for 2 hours and then cover with foil and cook for another 4-5 hours until fork tender. Serve on burger buns with pepper jack cheese and enjoy!
