This easy recipe is for sure going to be a regular in your kitchen

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At the end of a long day, nothing is more satisfying than coming home to a perfectly cooked, aromatic pot roast. Chunks of fall-apart-tender chuck roast are cooked in the crockpot with fingerling potatoes, carrots, and onions. We kick our pot roast up a notch by adding sliced pepperoncini and crushed red pepper flakes. Adding these ingredients serves double-duty, by both tenderizing the meat and packing an spicy kick with every bite of beef.
A typical pot roast can include any of your favorite meat seasonings, but the recipe below is particularly for people who like it hot! This pot roast is a great choice to feed your family on a cold night, or even an impressive meal to make your special someone for date night. A perfect meal for high-fat, high-protein diets.
Cooktop Cove
Slow Cooker Spicy Pot Roast
20 mins
5 hrs
5 hrs 20 mins
2½ pounds chuck roast (cut into chunks)
2 tablespoons extra virgin olive oil
1 pound fingerling potatoes, cleaned
1 pound carrots, cleaned and cut in large pieces
2 yellow onions, cut in large pieces
6 garlic cloves, roughly chopped
4 cups low-sodium beef broth
1 can (28 oz) diced tomatoes, with liquid reserved
1 can (16 oz) sliced pepperoncini, drained with ½ liquid reserved
1 teaspoon Italian seasoning
1 tablespoon paprika
½ teaspoon crushed red pepper flakes
1 bay leaf
fresh chopped parsley, to garnish (optional)
Kosher salt & fresh ground black pepper
Heat olive oil in a large skillet over medium-high heat. Season all sides of the roast liberally with salt and pepper. Place roast in the skillet and sear on all sides until browned all the way around, about 5-7 mins.
Remove the roast and transfer it to the bottom of a large slow cooker. Add potatoes, carrots, onions, garlic, tomatoes w/ liquid, beef broth, pepperoncini w/ liquid, Italian seasoning, paprika, red pepper flakes, salt, pepper, and bay leaf to the slow cooker. Stir ingredients together until well mixed.
Cover slow cooker with the lid, and cook on HIGH power for about 5 hours. For a lower and slower taste, cook on LOW power for about 8-9 hours. Avoid opening the lid during the cooking process.
Once pot roast is done, set the slow cooker to WARM, or transfer the entire pot roast mixture to a large serving bowl. To serve dry, use a slotted spoon to serve pieces of beef and vegetables. To serve as a stew, use a ladle to scoop the meat and broth into individual bowls. Garnish with fresh chopped parsley, and serve hot.
Pro-tip: This dish would also be great using lamb, venison, or any other red game meat.
Pro-tip: Turn the spice level up or down by altering the amount of pepperoncini and red pepper flakes.
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