Prep time: 15 min
Cook time: 4- 5 hours
Ready in: 4-5 hours, 15 min
Serves: 16
Ingredients:
2 T. olive oil
2 (2 1/2- 3 lb.) whole chuck roasts
Salt (to taste)
Pepper (to taste)
32 oz. beef stock
1 (28 oz.) can crushed tomatoes
32 oz. beef stock
1 (28 oz.) can crushed tomatoes
1 (16 oz.) jar pepperoncinis- undrained
1 (16 oz.) jar hot cherry peppers- drained
2 (4 oz.) jars pimentos
Mashed potatoes, pasta, or rolls- buttered, toasted, and with provolone cheese slices (for serving)
Directions:
- Preheat oven to 300
- Heat olive oil in a heavy, large dutch oven over high heat
Directions:
- Preheat oven to 300
- Heat olive oil in a heavy, large dutch oven over high heat
- Salt and pepper chuck roasts on both sides
- Sear each roast until deep golden brown on both sides, about 1 1/2 min per side
- Remove roasts from pot and set aside on a plate
- Reduce heat to medium
- Reduce heat to medium
- Pour in beef stock, whisking to scrape bottom of the pan
- Pour in crushed tomatoes, pepperoncinis with juices, and drained hot cherry peppers
- Stir to combine
- Add the roasts back to the pot
- Place lid on pot and place in oven
- Place lid on pot and place in oven
- Cook until meat is fork tender and falling apart, 4- 5 hours
- If you have time, allow pot to cool slightly, then place in fridge for several hours to allow fat to harden at the surface
- Use a spoon to scoop out hardened fat
- Heat up again on stovetop
- When meat is heated again, remove roasts to a cutting board
- Use two forks to shred it into big chunks, then return the meat to cooking liquid
- Serve on toasted deli rolls with cheese melted on top, mashed potatoes, or noodles
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