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1
Preheat oven to 275F.
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2
Lightly salt and pepper the roast, then coat it lightly with flour.
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3
Bring heat to medium high and warm olive oil in a Dutch oven.
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4
Cook the roast for about 2 minutes per side in the olive oil, until it is a light brown color.
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5
Remove roast from the Dutch oven and set aside.
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6
Add butter to the Dutch oven and saute onions and garlic.
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7
Cook for about 5 minutes.
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8
Pour in red wine and scrape the bottom of the Dutch oven loosening up anything that was cooked on to the bottom or sides of the pan.
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9
This stuff is full of flavor!
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10
Once the wine has cooked down a bit, place roast back in pot.
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11
Pour in beef stock, water, pepperoncini peppers, worcestershire, soy sauce, and spices.
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12
Put the lid on your Dutch oven, place it in the preheated oven and cook for about 5 hours.
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13
Adjust seasonings to taste when roast is finished.
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14
About thirty minutes before the roast is finished, begin to prepare the carrots and potatos.
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15
I like to do this separately to keep the veggies from getting too mushy.
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16
Bring a large pot of salted water to boil.
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17
Add in peeled and chopped carrots and potatos.
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18
Let cook for about 20 minutes.
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19
Once they are nearly finished, add them to the roast to let them cook together in the oven for the last ten minutes.
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20
I like to shred the beef, but you can try and cut it into slices.
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21
It can be difficult to slice because the meat typically will shred itself.
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22
Make sure to serve this with Yorkshire Puddings.
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23
They are the perfect vessel for sopping up juice or gravy from the roast.
