A delicious pot roast recipe featuring a 4 lbs chuck roast seasoned with Peperoncini juice and herbs. Perfectly roasted until tender and served with horseradish mashed potatoes and sautéed carrots.
1: Pat dry beef chuck and season with olive oil, salt, and pepper; add to oiled Dutch oven and pan sear all sides (a few minutes per side).
2: Add Peperoncini juice, Peperoncini, and aromatics to the pan-seared chuck; cover and roast at 350°F for 2-2.5 hours or until tender, flipping once and removing the rosemary and thyme sprigs.
3: Once fork tender, shred into chunks and add back to the oven for another 5 mins at 400°F to caramelize edges of the meat.
4: Serve with horseradish mashed potatoes, sautéed carrots, and some of the drippings.
