Southern-Style Pepperoncini Pot Roast
Tender, tasty and delicious, this recipe may become one of your family favorites.
Photo by Karen Hermann
SERVES 6–8
3 tablespoons ground beef bouillon cubes
1 cup all-purpose flour
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
3–4 pound chuck roast
1½ tablespoons all-purpose seasoning
1 16-ounce jar whole pepperoncini, including juices
In a small bowl, combine ground bouillon, flour and pepper. Set aside. In a large skillet, heat oil over medium-high heat; sear roast on all sides until brown and transfer to slow cooker. Sprinkle 3 tablespoons flour mixture and all-purpose seasoning on top of roast. (Reserve leftover flour mixture in an airtight jar for future use.) Add pepperoncini to the pot. Cover and cook on low for 8 hours, or high for 5 hours.
Slice and serve over mashed potatoes, or shredded on a bun as a pot roast sammie.
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