Prep Time: 10 min. | Total Time: 4-6 hrs. | Serves: 8-10
- 5 lb. piece beef chuck roast
- 1 medium yellow onion, chopped
- 3 Tbsp. crushed garlic
- 4 bay leaves
- 1 ½ c. red wine
- 1 ½ Tbsp. Italian Seasoning
- 1 jar Jeff’s Garden Whole Golden Greek Peperoncini (with brine)
- 1 jar Jeff’s Garden Roasted Red Bell Strips, drained
- 4 jars marinated artichoke hearts, drained
- 2 jars Jeff’s Garden Sun-Ripened Dried Tomatoes, drained
- 32 oz. beef broth, low sodium
- Salt and Pepper to taste
- 2 Tbsp. cornstarch
Season all sides of the pot roast liberally with salt and pepper.
In a large Dutch oven or crockpot, add the onions, garlic, bay leaves, and wine. Next sprinkle in the Italian seasoning. Lay the pot roast in and add the peperoncini, red bell peppers, artichoke hearts, and sundried tomatoes. Add enough broth to cover everything in the pot.
Cook either in a 325º F oven or in a crockpot on medium for approximately 4-6 hours or until fork tender. If vegetables begin to get too soft before meat is fork tender, remove vegetables from sauce and continue to cook the meat only until done. (At this point the sauce can be degreased, finished and served or it can be put into the refrigerator overnight to let the fat harden for easy removal the following day.)
Pour the sauce into a saucepan and place on the stove on medium heat. In a small bowl combine the cornstarch and mix some hot cooking liquid in to create a smooth paste. Add cornstarch slurry to sauce and stir/whisk until smooth. Let the sauce simmer to thicken for a few minutes until desired consistency is reached. Re-season with salt and pepper to taste if necessary.
To serve, place the shredded meat, veggies and sauce over egg noodles, cheesy grits, creamy polenta, or mashed potatoes.