Method to my Meals
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Time: 2:10 m (10 m prep, 2 h cook)
(Ingredients and measurements subject to availability)
- 1 Tablespoons Olive Oil*
- 1 whole Chuck Roast (2 1/2 To 3 Pounds)
- 16 ounces, fluid Beef Stock
- 1 can 15 Ounce Crushed Tomatoes
- 1/2 jar (8 Ounce) Pepperoncinis, With Juice
- 1/2 jar (8 Ounce) Hot Cherry Peppers, Drained
- 1/2 jar (2 Ounces) Pimentos
- 8 Buttered, Toasted buns
- 8 slices Provolone Cheese
Salt and pepper
Large dutch oven
- Preheat oven to 300 degrees.
- Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roast from pot and set aside on a plate.
- Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. Stir to combine, then add the roast back to the pot.
- Place the lid on the pot and place the pot in the oven. Cook for 2 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.
- When the meat is heated again, remove the roast to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!)