- 16
- 45 mins
- 420 mins
Ingredients
- 1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 medium-size sweet onion, coarsely chopped
- 2 carrots, coarsely chopped
- 4 celery ribs, coarsely chopped
- 2 garlic cloves
- 2 cups beef broth
- 1/2 cup dry red wine
- 4 fresh thyme sprigs
- 2 tablespoons prepared horseradish
- 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 1/4 cup chopped fresh chives
- 16 hearty dinner rolls, split
- Pickled Peppers
- 2 cups sliced red and yellow sweet mini bell peppers
- 1 cup sliced pepperoncini salad peppers
- 1 teaspoon pepperoncini juice from jar
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup thinly sliced fresh chives
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
Preparation
Step 1
1. Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned. Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.
2. Cover and cook on HIGH 6 to 8 hours or until meat is tender. Remove roast and vegetables; discard vegetables. Shred meat. Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes. Remove fat from cooking liquid, and discard.
3. Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid. Add salt and pepper to taste. Serve on rolls with Pickled Peppers.
Note: Keep beef mixture warm in slow cooker on WARM up to 2 hours. We tested with Pepperidge Farm Stone Baked French Artisan Rolls.
Pickled Peppers
Stir together sliced mini bell peppers, sliced pepperoncini salad peppers, pepperoncini juice from jar, parsley leaves, sliced fresh chives, and olive oil in a medium bowl. Add salt and pepper to taste.