Italian Beef Pot Roast

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