Description
Introducing the Savory Pepperoncini Infused Beef Roast – a delightful slow cooker recipe that combines the tender juiciness of beef chuck roast with the tangy kick of pepperoncini. This dish, enriched with a mix of hearty seasonings, is not just a feast for your palate but also a perfect meal to warm the heart during any season. Whether served over mashed potatoes, rice, or sandwiched in buns, it promises a comforting dining experience with minimal fuss in preparation.
Ingredients
- 3 to 4 pound boneless beef chuck roast
- 1 tablespoon garlic powder or granulated garlic
- 2 teaspoons dried parsley
- 2 teaspoons onion powder or granulated onion
- 1 teaspoon dried dill weed
- 1 teaspoon coarse salt
- ¼ cup beef broth
- ¼ cup liquid from jar of pepperoncini
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef bouillon paste (optional)
- 4 tablespoons butter, cut into pieces
- 4 to 6 pepperoncini
Step-by-step Directions
Step 1: Prepare the Slow Cooker
Place the beef chuck roast inside a 6- or 8-quart slow cooker, ensuring it sits flat at the bottom.
Step 2: Combine Dry Ingredients
In a small bowl, mix together garlic powder, dried parsley, onion powder, dried dill weed, and coarse salt. Sprinkle this blend evenly over the beef.
Step 3: Mix Liquids and Cornstarch
Whisk the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and beef bouillon paste in another bowl. Pour this mixture over the seasoned beef, turning the beef once or twice to coat it thoroughly.
Step 4: Add Final Ingredients
Top the roast with the pieces of butter and pepperoncini.
Step 5: Cook
Cover the slow cooker and set to cook on low for 8 to 10 hours or on high for 4 to 6 hours. The roast should be fall-apart tender by the end of cooking.
Step 6: Shred and Serve
Remove the pepperoncini from the cooker. Shred the beef using two forks directly in the slow cooker, mixing it with the cooking liquids to form a rich gravy. Taste, and if necessary, add additional salt. Add the pepperoncini back if desired, and keep warm until service.
Servings & Preparation Time
This recipe serves approximately 6 to 8 people. Preparation time is about 15 minutes, while cooking time ranges from 4 to 10 hours depending on the heat setting.
Tips for Storage and Reheating
- Storage: Keep the leftover beef roast in an airtight container and refrigerate for up to 4 days.
- Freezing: Freeze in sealed containers or freezer bags for up to 3 months.
- Reheating: Reheat in a saucepan over medium heat until hot, adding a little broth if the mixture seems dry.
Conclusion
The Savory Pepperoncini Infused Beef Roast is an ideal recipe for anyone looking for a delicious, comforting meal with easy preparation and satisfying tastes. Its combination of tender beef with the zesty flavor of pepperoncini makes it a unique dish that stands out at any dining table. Perfect for busy weeknights or a special weekend meal, it’s a dish that invites praise and makes for delightful leftovers.
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Savory Pepperoncini Infused Beef Roast
- Total Time: 52 minute
- Yield: 6 to 8 servings 1x
Description
Introducing the Savory Pepperoncini Infused Beef Roast – a delightful slow cooker recipe that combines the tender juiciness of beef chuck roast with the tangy kick of pepperoncini. This dish, enriched with a mix of hearty seasonings, is not just a feast for your palate but also a perfect meal to warm the heart during any season. Whether served over mashed potatoes, rice, or sandwiched in buns, it promises a comforting dining experience with minimal fuss in preparation.
Ingredients
- 3 to 4 pound boneless beef chuck roast
- 1 tablespoon garlic powder or granulated garlic
- 2 teaspoons dried parsley
- 2 teaspoons onion powder or granulated onion
- 1 teaspoon dried dill weed
- 1 teaspoon coarse salt
- ¼ cup beef broth
- ¼ cup liquid from jar of pepperoncini
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef bouillon paste (optional)
- 4 tablespoons butter, cut into pieces
- 4 to 6 pepperoncini
Instructions
- Step 1: Prepare the Slow Cooker Place the beef chuck roast inside a 6- or 8-quart slow cooker, ensuring it sits flat at the bottom.
- Step 2: Combine Dry Ingredients In a small bowl, mix together garlic powder, dried parsley, onion powder, dried dill weed, and coarse salt. Sprinkle this blend evenly over the beef.
- Step 3: Mix Liquids and Cornstarch Whisk the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and beef bouillon paste in another bowl. Pour this mixture over the seasoned beef, turning the beef once or twice to coat it thoroughly.
- Step 4: Add Final Ingredients Top the roast with the pieces of butter and pepperoncini.
- Step 5: Cook Cover the slow cooker and set to cook on low for 8 to 10 hours or on high for 4 to 6 hours. The roast should be fall-apart tender by the end of cooking.
- Step 6: Shred and Serve Remove the pepperoncini from the cooker. Shred the beef using two forks directly in the slow cooker, mixing it with the cooking liquids to form a rich gravy. Taste, and if necessary, add additional salt. Add the pepperoncini back if desired, and keep warm until service.
- Prep Time: 15 minutes
- Cook Time: 4 to 10 hours