cold weather comfort food: spicy roast beef

Name: Cold Weather Comfort Food: Spicy Roast Beef
Prep time: 20 min
Cook time: 8 h
Yield: 6
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE RUB; 1 teaspoon(s) salt, kosher variety; 1 teaspoon(s) black pepper, freshly ground; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) ground cumin; 1/2 teaspoon(s) paprika, sweet or hot; 1/2 teaspoon(s) garlic powder; 1 pinch(es) cayenne pepper, or to taste; ## THE ROAST; 2 tablespoon(s) grapeseed oil; 3 pound(s) bottom round roast; 12-15 small mild pepperoncini peppers, in brine; 1/4 cup(s) brine from the peppers; 1 cup(s) beef stock, not broth; 3 tablespoon(s) sweet butter, unsalted variety

49 Pinches 24 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 12, 2015

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. So, you ready… Let’s get into the kitchen.

Rate

prep time 20 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

PLAN/PURCHASE
THE RUB
1 teaspoon salt, kosher variety
1 teaspoon black pepper, freshly ground
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika, sweet or hot
1/2 teaspoon garlic powder
1 pinch cayenne pepper, or to taste
THE ROAST
2 tablespoons grapeseed oil
3 pounds bottom round roast
12-15 small mild pepperoncini peppers, in brine
1/4 cup brine from the peppers
1 cup beef stock, not broth
3 tablespoons sweet butter, unsalted variety

How To Make cold weather comfort food: spicy roast beef

Step 1

PREP/PREPARE

Step 2

THE RUB
Step 3

Gather your ingredients (mise en place).
Step 4

Mix the rub ingredients together in a small bowl.
Step 5

Using a pairing knife, poke small slits all over the roast.
Step 6

Rub the spices all over the roast and allow it to sit for 20 minutes.
Step 7

THE ROAST
Step 8

Gather your ingredients (mise en place).
Step 9

Add the grapeseed oil to a heavy-bottomed pot over medium-high heat.
Step 10

Add the roast, and sear on all sides, about 3 to 4 minutes per side.
Step 11

Remove the roast, and add to the slow cooker.
Step 12

Deglaze the pot with the beef stock, scraping up all those wonderful fonds, and then remove from the heat, about 1 minute
Step 13

Add the butter, and stir to incorporate (off heat), about 1 minute.
Step 14

Add the pepperoncini brine to the stock, and then add to the slow cooker.
Step 15

Sprinkle the pepperoncini peppers around the beef.
Step 16

Slow cook for 8 hours, or until the beef is fork tender.
Step 17

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.
Step 18

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.
Step 19

PLATE/PRESENT
Step 20

Remove the beef from the slow cooker and thickly slice, or shred.
Step 21

Add to a plate with the peppers, and the au jus, and serve with your favorite sides. Enjoy.
Step 22

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes