Pepperoncini with Pot Roast Recipe
Crock Pot Slow Cooking
It is important for some foods to be cooked at low temperatures for a long period of time. That is how this one works. Cooking at a low temperature for 8 hours is ideal for infusion of flavors and to make tougher cuts tender.
In this recipe, the desired outcome depends on slow cooking. And boy will it be worth it! This is one of the best ways to have a roast.
If you do not have a crock pot or slow cooker, slow cooking can be achieved in an oven using a covered roasting pan. The cooking temperature and time depends on the size of the roast and how fast you want it done. Generally, well done at 300 degrees will take 30 to 40 minutes per pound. A three pound roast will take at least 2 hours. Slow cooking in the oven needs to be monitored as it can produce an overdone result. This recipe calls for lots of liquid so the roast should be fine at even extended times.
At the end of the cooking time, the roast should be soft and easy to pull apart. It is completely cooked through and through.
Where's the Beef
Choose a tougher, cheaper cut of beef. Try to find a cut that is lean and can easily be trimmed. The fat on beef is flavorful but it is the wrong kind of fat. We need the protein but not the fat. This dish is delicious without the fat. A rump roast or round roast would be good choices since the fat is concentrated on the edges and can be easily removed.
A chuck, ribs, or more expensive cuts with marbled appearance are not the healthiest choices and should be avoided due to the fat content.
The long cooking time is going to make the toughest piece of meat nice and tender and can be pulled apart for hot sandwiches or to be used for toppings or ingredients in beef dips, etc.
Ingredients and Instructions
About a three pound roast, lean as possible. Trim all excess fat from the roast and discard.
Several Cloves of Garlic
A jar of Peperoncini Mild Chilis
A can of low sodium chicken broth.
Place the roast, garlic, and the whole jar of peppercini including the liquid, and the chicken broth into the crock pot or slow cooker. Cover and cook at a slow temp for at least 8 hours.
Traditional: Slice the roast and serve with Brown Rice and Broccoli.
Pulled Beef: Pull the roast into small pieces with two forks, use the pulled beef to top sandwiches made with provolone cheese and topped with light mustard.
Hor Dourves: Chill the beef, cut into small cubes, mix with chopped shallots or onions, softened cream cheese, and a small amount of mayonnaise. Season with salt and pepper. Serve on baked crackers.
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