Vessy’s Gourmet kitchen

Name: Peperoncini Pot Roast
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Ingredients: Boneless Usda Choice Chuck Cross Rib Roast; Mezzetta Sliced Golden Greek Peperoncini; Mezzetta Sliced Golden Greek Peperoncini; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Orange Peppers; O Organics Rosemary, Organic; Angel Brand Thyme Sticks; SIGNATURE SELECTS Olives, Ripe, Chopped

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Peperoncini Pot Roast

Serves 615 mins prep150 mins cook

This Peperoncini Pot Roast recipe is a flavor-packed dish that melts in your mouth, enhanced by the tangy kick of Peperoncini. Perfect for a comforting meal!

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Instructions

1: Pat dry beef chuck and season with olive oil, salt, and pepper; add to a greased Dutch oven and pan sear all sides until golden.

2: Add Peperoncini juice, Peperoncini, and aromatics to the seared chuck; cover and roast at 350°F for 2-2.5 hours or until tender, flipping once.

3: Once fork tender, remove thyme and rosemary sprigs, shred into chunks and add back to the oven for another 5 minutes at 400°F to caramelize the edges of the meat.

4: Serve with horseradish mashed potatoes, sautéed carrots, Peperoncini, and some of the drippings and enjoy!

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Vessy’s Gourmet kitchen

Peperoncini Pot Roast

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