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Meats, Slow Cooker | |
| 1 2½-lb chuck roast 1 tsp sea salt ½ tsp ground black pepper (TRY: Simply Organic Ground Black Pepper) 2 tbsp extra-virgin olive oil 1 lb fingerling potatoes 1 lb carrots, cut into 1-inch pieces 2 yellow onions, coarsely chopped 4 cups beef broth or beef bone broth 1 28-oz BPA-free can diced tomatoes, with juices 1 16-oz jar sliced pepperoncini, drained, half of liquid reserved 1 tspx talian seasoning 1 tbsp paprika ¼ tsp ground cayenne pepper, optional 6 cloves garlic, peeled 1 bay leaf chopped fresh flat-leaf parsley | |
| 1. Sprinkle roast with salt and pepper. In a large heavy skillet on medium, heat oil. Add roast and cook until browned on both sides, about 6 minutes. 2. Transfer roast to a 6-quart slow cooker. Add potatoes, carrots, onions, broth, tomatoes, pepperoncini with reserved liquid, Italian seasoning, paprika, cayenne (if using), garlic and bay leaf. 3. Cover and cook on low for 8 to 10 hours or on high for 4½ to 5 hours. Discard bay leaf. 4. Use a slotted spoon to transfer meat and vegetables to a platter; drizzle with cooking liquid and sprinkle with parsley. | |
| Note: This roast can also be served as a stew. Simply break up the cooked roast into smaller chunks. Divide the roast, vegetables and cooking liquid among bowls and sprinkle servings with parsley. | |
Unrated | |
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