Italian Beef Pot Roast

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Italian Beef Pot Roast

  • 2 pounds chuck roast

  • 1/2 white onion - roughly chopped

  • 3 stalks of celery - roughly chopped

  • 1 clove of garlic - chopped

  • 1 tablespoon In Emily’s Kitchen Signature Spice

  • 2 teaspoons vegetable oil

  • 2 cups beef broth

  • 3/4 cup dry red wine

  • 1 tablespoon olive oil

  • 1/2 cup pepperoncinis with their juices - more if you like it spicy!

  1. In a large dutch oven heat 2 teaspoons of vegetable oil on medium heat. Season the chuck roast with 1/2 of the tablespoon of In Emily’s Kitchen Signature spice.

  2. Sear the chuck roast in the dutch oven on all sides, 3 minutes per side on medium high heat. Then add in the olive oil, onion, celery and garlic to the dutch oven. Season with the remaining spice blend.

  3. Add in 3/4 cup dry red wine, beef broth and the pepperoncinis. Give it a good stir and bring to a boil. One it hits a boil cover with the lid and pop into the oven at 300º. Cook the beef for 2-3 hours or until it is pulling apart easily.

Enjoy on French bread with provolone cheese for a sandwich, over pasta, as tacos or on white rice!

With love + salt,

Emily

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