Nothing brings home the idea of “Comfort Food” like slow cooker recipes. They cook all day long and fill the kitchen with the unbelievable aromas of things to come.
This dish is easy to prepare and the only problem is waiting for the slow cooker to do its job.
This dish is a mixture of beef and peppers. I love cooking with pepperoncini peppers because they have just enough heat to warm you up on a cold winter eve without overpowering the dish. Plus the slow cooker will give the ingredients plenty of time to get to know each other.
Using a pairing knife, poke small slits all over the roast.
Rub the spices all over the roast and allow it to sit for 20 minutes.
Gather your ingredients (mise en place).
Add the grapeseed oil to a heavy-bottomed pot over medium-high heat.
Add the roast, and sear on all sides, about 3 to 4 minutes per side.
Remove the roast, and add to the slow cooker.
Deglaze the pot with the beef stock, scraping up all those wonderful fonds, and then remove from the heat, about 1 minute
Add the butter, and stir to incorporate (off heat), about 1 minute.
Add the pepperoncini brine to the stock, and then add to the slow cooker.
Sprinkle the pepperoncini peppers around the beef.
Slow cook for 8 hours, or until the beef is fork tender.
Chef’s Tip: The roast will not be completely submerged in the liquid, so about once an hour or so, open the slow cooker and flip the roast over.
Chef’s Note: A bottom roast can be a finicky thing in the slow cooker. Look for one with good marbling. It will probably take the full 8 hours for the collagen to break down, and make it fork tender. But once that happens, you need to stop the cooking process. My advice is to check it on a regular basis. If you keep it in the slow cooker much beyond the fork-tender stage, it will begin to turn stringy.
Remove the beef from the slow cooker and thickly slice, or shred.
Add to a plate with the peppers, and the au jus, and serve with your favorite sides. Enjoy.