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Pioneer Woman Pot Roast with Pepperoncini

Pioneer Woman Pot Roast with Pepperoncini - recipe card
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A fork-tender chuck roast braised low and slow with tangy pepperoncini peppers, savory beef broth, and aromatic vegetables. The peppers melt into the sauce, creating a slightly spicy, vinegary gravy that perfectly complements the rich, juicy meat.

Ingredients

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  • 3 lb boneless chuck roast, trimmed of excess fat
  • 1 tbsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 large yellow onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 cup roasted pepperoncini peppers, drained and stems removed (about 12 peppers)
  • 1/4 cup pepperoncini brine (from the jar)
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Pat the chuck roast dry with paper towels. Season generously on all sides with the kosher salt and black pepper. If time permits, let the seasoned meat sit at room temperature for 30 minutes to help the seasoning penetrate and to promote even browning.
  2. Dust the seasoned roast lightly with the all-purpose flour, pressing it onto all surfaces. The flour will help thicken the braising liquid and create a beautiful brown crust during searing, which adds depth of flavor to the final gravy.
  3. Preheat your oven to 325°F (163°C). Place a large Dutch oven (at least 5 quarts) over high heat and add the olive oil. Swirl the oil to coat the bottom; when it shimmers and just begins to smoke, carefully lay the roast in the pot, using tongs to lower it in gently to avoid splattering hot oil.
  4. Sear the roast without moving it for 4-5 minutes per side, until a deep golden-brown crust forms. Use tongs to flip it, rotating to sear all sides, including the ends. This step should take about 15-20 minutes total. The browned bits (fond) on the bottom of the pot are packed with flavor—do not discard them.
  5. Transfer the seared roast to a large plate and set aside. Reduce the heat to medium-low; the pot will be very hot, so lowering the heat helps prevent the garlic and onions from burning.
  6. Add the sliced onions to the pot, and sauté, stirring frequently, for 5-6 minutes until they soften and become translucent. The onions will pick up the browned bits from the pot; scrape the bottom with a wooden spoon as they cook. Add the minced garlic and cook for another 1 minute until fragrant, stirring constantly so it doesn’t stick.
  7. Pour in the red wine, scraping up any remaining browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 3-4 minutes—this deglazes the pan and removes the sticky flavor-rich residue.
  8. Add the beef broth, tomato paste, pepperoncini peppers, and the reserved brine. Stir to dissolve the tomato paste and evenly distribute the peppers. The liquid should come about halfway up the sides of the roast.
  9. Return the seared roast to the pot, nestling it snugly into the liquid. Bring the liquid to a gentle simmer on the stovetop—you’ll see small bubbles around the edges, but not a rolling boil.
  10. Cover the Dutch oven tightly with its lid, then transfer it to the middle rack of your preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is fork-tender: a fork inserted into the center should turn easily with no resistance. Rotate the roast halfway through cooking to ensure even braising.
  11. Carefully remove the pot from the oven (use oven mitts—it will be very hot) and transfer the roast to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15 minutes. This allows the juices to redistribute throughout the meat.
  12. While the roast rests, make the gravy: place the Dutch oven on the stovetop over medium-high heat. Bring the braising liquid to a simmer. Add the unsalted butter and whisk until melted and incorporated. Simmer for 3-5 minutes, until the gravy has thickened to your liking—it should coat the back of a spoon.
  13. Slice the roast against the grain into 1/2-inch thick slices. Arrange on a serving platter, spoon the pepperoncini and some of the onions over the top, then pour the gravy over the meat. Garnish with the chopped fresh parsley and serve hot.
  14. If you prefer to use a slow cooker: after searing the meat and sautéing the vegetables, transfer everything to a slow cooker, add the liquid ingredients, and cook on LOW for 8 hours or HIGH for 4-5 hours, until fork-tender.
  15. For a stovetop alternative: after searing and deglazing, cover the pot and simmer on the lowest heat setting for 2 1/2 to 3 hours, checking occasionally to ensure the liquid level remains sufficient. The meat should be fork-tender and the sauce slightly reduced.

Notes

Storage: Refrigerate leftover pot roast and gravy in an airtight container for up to 3 days. To freeze, place cooled leftovers in a freezer-safe container for up to 3 months. Reheating: For best results, reheat in a covered Dutch oven or saucepan over low heat, adding a splash of beef broth to loosen the gravy, until heated through (165°F / 74°C minimum for leftovers). You can also microwave individual portions on medium power for 2-3 minutes, stirring halfway, but the stovetop method preserves the texture better.

Nutrition

Keywords: pot roast, pepperoncini, chuck roast, braised beef, one-pot dinner, comfort food, crock pot pot roast, dutch oven recipe, beef roast with peppers, Sunday dinner

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