Today, I present to you “Pot Roast with Pepperoncini” one of my absolute favorite version of pot roast. The peppers add a little kick to the meat that goes perfect with the flavor of the Italian Seasoning.
This is also one of the most versatile pot roast I have ever made, it can be serve with creamy polenta, over mashed potatoes, or like I did, with cauliflower mashed. The lefts over can be turned into sandwiches, (Imagine dunking your sandwich in the amazing juices of the meat) Tortas (don’t mess with me) or even quesadillas.
Find the printable recipe for my Pot Roast with Pepperoncini below!
Pot Roast with Pepperoccini/ Dutch Oven
This roast is great for sandwiches, with creamy polenta, cauliflower puree or mash potatoes!
- 2 to 3 lb chuck roast
- 1 16 oz jar pepperoncini peppers
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon cornstarch (sub arrowroot if doing whole30)
- 1 to 2 tablespoons oil
- 1 cup of beef stock (any stock would work)
- salt and pepper to taste
- Preheat oven 325 Degrees.
- In a small bowl mix the spices and cornstarch.
- Season the roast generously with salt and pepper. Sprinkle the seasoning and corn starch mix over the roast and pat it down with your hand to make sure it all sticks to the meat. Do it on both sides.
- Heat a dutch oven over medium high heat and add 1 tablespoon of oil.
- Sear the meat on both sides, about 2 minutes. Add more oil if needed.
- Transfer the roast to a plate and add the stock to the pot to deglaze the bottom.
- Return the roast to the pot and add the whole jar of peppers along with the liquid. If you want a milder roast make sure to buy mild pepperoncini or just add half of the jar. It is up to you.
- Cover and let it cook for 3 to 4 hours or until the meat is fork tender.
- Shred the meat with two forks and serve.