After moving to California, Tai and I have had to deal with many big changes. New job. New apartment. New weather? Yes! Although most of the country is experiencing a hot summer, San Francisco is a breezy 70 degrees with low humidity on its hot days. Forget wearing shorts, I’m bundled up and it just feels weird to be this cold in August. Not only that but I am craving all of my favorite fall comfort foods now too! I decided to make a Spicy Dutch Oven Pepperoncini Pot Roast with Mezzetta Pepperoncini to satisfy my comfort food cravings. It more than hit the spot.
I like adding a bit of spice to my pot roast. Adding Mezzetta Pepperoncini adds a subtle spice to the meat but it changes the game with the vegetables. They soak up the spice and flavor as the cook and are delicious. You’ve never had a potato so delicious until you’ve had one cooked in a flavorful broth like this. Pepperoncini are not spicy like jalapenos or other hot peppers. Instead they are more subtle and can be used in so many more applications.
For more than a month I could not cook because all of our belongings were in either transit or storage. I was so excited to open everything up this past weekend and begin to cook again. I’ve missed it so much! And I honestly don’t feel at home or settled in until I can cook and have a kitchen of my own. The first week in our apartment without any of our belongings felt like one of the longest weeks I have ever endured. I’m glad it’s all settled down now and I am fortunate enough to start creating recipes like this Spicy Dutch Oven Pepperoncini Pot Roast again.
Even now after we’ve finished our big move, I still feel like I need to pinch pennies. Mezzetta has an awesome new sweepstakes with Chef’d where you could have a chance to win 52 meal kits from Chef’d. Even better? Everyone who enters will receive a 10% off coupon. I’m so excited for this contest after having used Mezzetta in this recipe! Make sure to check out the sweepstakes HERE.
Spicy Dutch Oven Pepperoncini Pot Roast
Spicy Dutch Oven Pepperoncini Pot Roast is a great easy dinner!
- 3 Pounds Chuck Roast
- 3 Tbsp Olive Oil
- 14 Oz Beef Broth
- 3 Cloves Garlic Minced
- 4 Carrots Chopped
- 4 Small Yellow Onions Quartered
- 1 Pound Small Red Potatoes
- 1/2 Cup Pepperoncini plus liquid
- Heat oil in a large pan on medium-high. Season beef generously with salt and pepper. Brown all sides of meat.
- Add beef broth, garlic, carrots, onions, potatoes and pepperoncini. Bring to a simmer and cover.
- Season to taste with salt and pepper as needed. Cook for an hour or until meat is tender and pulls apart easily.