This easy Italian pot roast is tender with the flavors of garlic, basil, oregano, rosemary, and other herbs. Pepperoncini peppers and their brine add a tangy, spicy flavor while helping to tenderize the meat.
I love meals that work for both me and my non-lowcarb family. It just makes life so much easier. This Italian pot roast is one of those kinds of meals. You toss it in the slow cooker first thing in the morning and when it’s dinner time the house smells great and you just need to add side dishes. Mashed cauliflower goes really really good with this, as a matter of fact.
The beef cooks down until you just almost can’t cut it, it just falls apart. Leftovers make incredible sandwiches for the family. You can use them in low-carb wraps or lettuce wraps, too. Just add a little Provolone over the top. Personally, I am not opposed to leaning against the open refrigerator door and picking it out of the storage container with my fingers. You do whatever you want.
Easy recipes like this are what keeps me going. For example, I am a food writer for a magazine. My assignment this month was pecan pies. I made pecan pies, smelling them, seeing them, even tasting (and spitting) to check flavors. There is no way I could do what I do without something like this to look forward to.
I have herbs growing in a planter outside my kitchen door. If you don’t have fresh, and you can’t find them at the grocery store, you can use dried. You’ll want to use at least a teaspoon of each. Give this a try. I think you’ll like it.
- 3 1/2 pounds chuck roast
- Salt and pepper
- 1 purple onion
- 5 stalks celery
- 1 red Bell pepper cut in a large dice
- 1 16- ounce jar whole pepperoncini peppers don't drain
- 2 sprigs each of fresh basil I usually double the basil, thyme, oregeno
- 4 cloves of garlic
Season the meat generously with salt and pepper.
Add the meat to a slow cooker.
Add the remaining ingredients, including the whole jar of pepperoncini with the brine included.
Set to low and cook 8 to 10 hours.
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