Directions
- 1Pat the roast dry and season with salt and pepper.
- 2Sear the roast on all sides until golden brown.
- 3Sauté onions and carrots with salt, pepper, and dried parsley.
- 4Add smashed garlic.
- 5Sprinkle flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
- 6Deglaze the pan with red wine.
- 7Pour in beef broth and one jar of pepperoncini.
- 8Place the seared roast back in the Dutch oven.
- 9Add the second jar of pepperoncini.
- 10Add bay leaves, cover and bake at 250°F for 3 hours.
- 11Prepare Minute Instant White Rice.
- 12Shred the roast and serve over rice.
Ingredients
- 2 lbs chuck roast
- 1 salt
- 1 pepper
- 2 tbsp olive oil
- 1 onion
- 2 carrots
- 1 head garlic
- 1 tbsp dried parsley
- 1.5 tbsp all-purpose flour
- 0.5 cup red wine
- 0.5 cup beef broth
- 2 jars whole peperoncini
- 2 bay leaves
- 2 cups Minute Instant White Rice
Equipment
Dutch oven
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