Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, cut into 1-inch chunks
  • 2 stalks celery, cut into 1-inch chunks
  • 4 cloves garlic, smashed and minced
  • 1 cup tomato sauce
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 2 tbsp Italian seasoning
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb red potatoes, quartered
  • 1/2 cup sliced pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 2 bay leaves

Instructions:

  1. Heat olive oil in a cast iron skillet over medium-high heat. Season the beef chuck roast with salt and pepper, then sear for 5-7 minutes per side until a deep brown crust forms. Transfer the beef to the slow cooker.
  2. In the same skillet, sauté diced onion, carrots, and celery for 4 minutes until the onion is translucent.
  3. Stir in minced garlic and cook for 60 seconds. Deglaze the pan with red wine, scraping up the brown bits from the bottom.
  4. Place quartered red potatoes at the bottom of the slow cooker to create a rack for the meat.
  5. Place the seared roast on top of the potatoes and pour the sautéed vegetable mixture and red wine reduction over the beef.
  6. Whisk together tomato sauce, beef broth, Italian seasoning, oregano, and pepperoncini brine. Pour this mixture over the roast.
  7. Tuck in the sliced pepperoncini and bay leaves. Cover and cook on Low for 8 hours or High for 4 hours.
  8. Once the roast reaches an internal temperature of 205°F (96°C), remove it to a cutting board and let it rest for 10 minutes.
  9. Skim any excess fat from the surface of the cooking liquid before serving.