This is one of those dishes that’s so good I could make it once a week for the rest of my days and never get tired of it.
1 (3-5 pound) chuck roast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 large onion, chopped
1 (7 ounce) jar roasted sweet red peppers
1 (16 ounce) jar mild pepperoncini peppers
3 cloves garlic, crushed
1/2 cup red wine, beef stock, or beer
1/2 cup water
Preheat oven to 300°F.
In a small bowl, combine garlic powder, onion powder, oregano, basil, black pepper, and salt. Rub spice mixture into the roast.
Heat a 4-6 quart dutch oven over medium-high heat. Add the roast and sear on all sides (about 4 minutes a side). Remove from heat and add the both the jarred peppers, onion, garlic, wine, and water. Put the lid on the pot and move it to the oven.
Cook for 3 to 4 hours, until the meat is falling apart tender. Use a slotted spoon to remove the roast and veggies to serving dish and keep warm. Let the remaining juices in the pot settle for about 5 minutes and then skim the fat off with a big spoon. Bring the juices to a simmer and then pour over the roast.
Serve as a main dish, or atop a crusty french roll.