2½ pounds chuck roast (cut into chunks)
2 tablespoons extra virgin olive oil
1 pound fingerling potatoes, cleaned
1 pound carrots, cleaned and cut in large pieces
2 yellow onions, cut in large pieces
6 garlic cloves, roughly chopped
4 cups low-sodium beef broth
1 can (28 oz) diced tomatoes, with liquid reserved
1 can (16 oz) sliced pepperoncini, drained with ½ liquid reserved
1 teaspoon Italian seasoning
1 tablespoon paprika
½ teaspoon crushed red pepper flakes
1 bay leaf
fresh chopped parsley, to garnish (optional)
Kosher salt & fresh ground black pepper
Heat olive oil in a large skillet over medium-high heat. Season all sides of the roast liberally with salt and pepper. Place roast in the skillet and sear on all sides until browned all the way around, about 5-7 mins.
Remove the roast and transfer it to the bottom of a large slow cooker. Add potatoes, carrots, onions, garlic, tomatoes w/ liquid, beef broth, pepperoncini w/ liquid, Italian seasoning, paprika, red pepper flakes, salt, pepper, and bay leaf to the slow cooker. Stir ingredients together until well mixed.
Cover slow cooker with the lid, and cook on HIGH power for about 5 hours. For a lower and slower taste, cook on LOW power for about 8-9 hours. Avoid opening the lid during the cooking process.
Once pot roast is done, set the slow cooker to WARM, or transfer the entire pot roast mixture to a large serving bowl. To serve dry, use a slotted spoon to serve pieces of beef and vegetables. To serve as a stew, use a ladle to scoop the meat and broth into individual bowls. Garnish with fresh chopped parsley, and serve hot.
Pro-tip: This dish would also be great using lamb, venison, or any other red game meat.
Pro-tip: Turn the spice level up or down by altering the amount of pepperoncini and red pepper flakes.
