Welcome to your new favorite pot roast. This roast is so delicious and quite possibly the easiest recipe you’ll ever make. So simple. So delicious and I absolutely could eat it once a week.
What you need:
- Pot Roast (You can use chuck roast or rump roast. I prefer chuck)
- Jar of sliced pepperoncinis
- Low sodium beef stock
- One bottle beer
- Crock Pot
Plug in the crockpot. Put in a roast. Open a jar of sliced pepperoncinis and pour the entire contents, juice and all, onto the roast. Pour an entire beer over. The acidity helps break down the meat. Add a little low sodium broth to keep it from drying out. Enough to just cover the meat. For the most tender version, cook the longest amount of time, usually 10 hours on low, but 6 on high will work in a time crunch.
Once finished, it should easily shred with a fork. I love it so much I just eat it as is. But the meat also makes amazing sliders or tacos. Enjoy.
Don’t add anything else, like vegetables, in the crock pot. Veges are porous and will absorb ALL the heat and you’ll be left with spicy carrots and a bland roast.
For a great side: Slice carrots, or purchase baby carrots, mix them in melted butter and minced garlic, salt and pepper. Roast at 425 on a greased baking sheet for 25-30 minutes depending on oven and char preference. Throw on fresh parsley when serving.
Cheers,
Jana
