Italian-Style Pot Roast with Tomatoes and Pepperoncini

Preheat oven to 300 F. Heat a large oven-proof pot (use one with a lid) over medium-high heat with the olive oil. When the olive oil is hot, add the beef and sprinkle with salt. Sear on all sides, about 7 minutes per side, until the beef releases easily from the pot and the outside is browned. Remove the beef to a plate while you make the sauce.

Turn the heat on the stove down slightly and add the wine, Worcestershire sauce, tomatoes and beef stock into the pot. Stir to release any bits from the bottom of the pot, then add the beef back in to the pot. Scatter onion wedges and garlic cloves over top. Cover the pot and transfer to the oven for 2-3 hours or until the beef is very tender and can be cut with a fork.

Then remove pot from the oven, remove lid, add the peppers and pickling juice into the pot and increase the oven temperature to 350 F. Put pot back into the oven and cook uncovered for 15-20 minutes more until the peppers are wilted and sauce is slightly thickened. Remove from oven.

Slice the beef or cut into large chunks before serving with bread, rice, or as desired.

Note: Use a slow cooker if you’d like! Add all ingredients but pepperoncini and juice into a slow cooker. Cover and cook on low for 8 hours. With roughly 30 minutes before serving, add the peppers and pickling juice and cook on high until peppers are slightly wilted.