This crock pot beef roast makes the most amazing sandwiches. Or serve the beef sliced, as an entree, with potatoes and your favorite vegetables.
If you want the roast to be a little firmer, check it for doneness after about 6 or 7 hours. The collagen in tougher cuts of beef breaks down after long, slow braising, making a tender, succulent pot roast. Even though the minimum safe temperature for beef is 145 F, you will want to cook a pot roast to at least 160 F; or even higher for a falling-apart, shreddable roast.
If the pot roast is quite large, cut it into smaller pieces. To shorten the cooking time, cook the roast on high for about 3 to 5 hours, or cook it on high for the first hour to give it a head start. Feel free to scale the amount of beef up for a party or potluck and add more pickled peppers and garlic.
This beef dish is an incredible, melt-in-your-mouth pot roast. It makes a fantastic meal with potatoes or noodles, or shred the beef and stuff it into tortillas or pile it onto toasted buns. Myron recommends using the beef to fill pita bread along with chopped fresh tomatoes and the chopped peppers from the crock pot. One reader sliced the beef and served it on toasted artisan bread with sliced tomatoes. The sandwiches were so good that she made a second pot of the "amazing beef" right away!
- 3 pounds chuck roast (or a bottom round roast or rump roast)
- 1 (24-ounce) jar pickled pepperoncini
- 4 cloves garlic, chopped
- Place the beef roast into the crock pot.
- Pour the entire jar of peppers, liquid and all, over the beef.
- Peel the garlic and chop it finely. Add it to the pot.
- Cover the crock pot and cook on low for 8 to 10 hours.
The cut of meat is an important factor in a crock pot dish. For a falling-apart pot roast, the best choice is the chuck roast. Rump roast or bottom round will give you good results as well.
Some people like a combination of pork and beef in the dish. Consider adding some chunks of pork shoulder along with the beef.
Pepperoncini peppers are usually found pickled in the pickle aisle of the supermarket. If you can't find pepperoncini, mild pickled banana pepper rings are a good substitute. For a hotter option, add some pickled Hungarian wax peppers or another, hotter type of pickled peppers. Or add some pickled jalapeno pepper rings to the pot along with the pepperoncini or banana peppers. Some other, milder options for vegetables include giardiniera (a mixture of pickled vegetables), pickled okra, or sweet cherry peppers.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||0 g|