• Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.
• Surround the roast with sliced onions and sprinkle the seasoning packets all over. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.
• Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.
• Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.

For the quesadillas:

• To make the quesadillas, heat a clean skillet over medium heat then add a thin slice of butter and coat the inside of the pan.
• Place a flour tortilla on top, sprinkle some cheese, add a scoop of shredded pot roast, and top with a little extra cheese.
• Fold the tortilla in half and lightly press it down. Cook just until the bottom tortilla starts to get golden brown then flip it over and toast the other side. It is done when the cheese is melty. If the tortilla is cooking too fast, turn down the heat.
• Transfer the quesadilla to a cutting board and cut in half. Repeat with the remaining quesadillas.
• Garnish with fresh cilantro or parsley. Serve with a side of gravy from the slow cooker or sour cream if desired. Enjoy!