The 21st recipe I’ve made for this group is Spicy Italian Pot Roast with Fingerling Potatoes, Carrots, Onions, and Pepperoncini and can be found in the Whole30 Slow Cooker Cookbook on page 146.
Ingredients: chuck roast, salt, pepper, olive oil, potatoes, carrots, onions, beef broth, diced tomatoes, pepperoncini, Italian seasoning, paprika, cayenne pepper, garlic, bay leaf, and parsley.
Well, with the making of this recipe, roast season has come to an end until November, we don’t usually ever cook roasts from April until November, in Indiana, it is grilling season during those months and oven roasting takes back seat.
This recipe is really really good, Mark thought it might be his most favorite beef roast recipe ever. We both loved the spiciness of the seasonings. The meat was so tender, the potatoes were nicely done, so soft and buttery from the long cooking time, and the tomatoes added a delicious flavor (I don’t usually put tomatoes in with beef roasts so this was a nice surprise). I did cook the carrots separately and added them to the dish as I’m kind of tired of carrots with flavors other than just their carroty-ness. Next time the carrots might go in the pot as well, but they were good this way. This one will be on the Make Again Often list.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.