Pioneer Woman Pot Roast with Pepperoncini Recipe
This Pioneer Woman Pot Roast with Pepperoncini Recipe is perfect. It is warm and very savory.
Ingredients
- 3 pounds beef chuck roast.
- 2 tablespoons olive oil.
- 1 large yellow onion sliced.
- 3 cloves garlic minced.
- 1 cup beef broth.
- 1/2 cup pepperoncini juice.
- 10 whole pepperoncini peppers.
- 1 teaspoon dried oregano.
- Salt and black pepper.
- 2 tablespoons butter.
Instructions
Season the Beef
- Rub salt and pepper on the meat. Do this on all sides well.
Sear the Meat
- Heat oil in the Dutch oven. Brown the beef on every side. This locks in the juices.
Sauté the Onions
- Remove the beef for a moment. Put onions in the pot. Cook until they are soft.
Add the Garlic
- Stir in the minced garlic. Cook for only one minute. Do not let it burn.
Deglaze the Pot
- Pour in the beef broth. Scrape the brown bits from the bottom. These bits have the best flavor.
Combine Everything
- Put the beef back in. Add the juice and the peppers. Sprinkle the oregano on top.
Slow Cook
- Cover the pot with a lid. Put it in the oven. Cook at 300°F for three hours.
Shred and Serve
- Take the meat out carefully. Use two forks to shred it. It should fall apart easily.
Notes
- Choose the right meat. Use chuck roast for the best fat.
- Don't skip the searing. Searing creates a deep, rich crust.
- Use the pepper juice. The juice adds a great tangy kick.
- Keep the lid closed. This keeps the steam inside the pot.
- Let it rest. Wait ten minutes before shredding the beef.
- Add butter at the end. A little butter makes it silky.