Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Chuck roast translates to big flavor when braised until tender. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2 1/2 hours, turning once after 1 hour.

David Bonom
Recipe by Cooking Light October 2015

Gallery

Jennifer Causey; Styling: Thom Driver

Recipe Summary

hands-on:
35 mins
total:
3 hrs 45 mins
Yield:
Serves 8 (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium bowl, stirring with a whisk.

    Advertisement
  • Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture, 1 cup water, and 1/2 teaspoon salt to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.

  • Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add remaining 1/2 teaspoon salt, vinegar, and pepperoncini peppers to pan; cook 1 minute.

  • Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.

Nutrition Facts

362 calories; fat 11.2g; saturated fat 2.3g; mono fat 5.2g; poly fat 1.9g; protein 31g; carbohydrates 32g; fiber 2g; cholesterol 74mg; iron 4mg; sodium 671mg; calcium 57mg.
Advertisement
Advertisement