Pepperoncini–Balsamic Pot Roast (Italian Beef–Inspired)

The pepperoncini in this pot roast is a nod to the best sandwich I ate this year — Al’s #1 Beef in Chicago. That combo of rich, tender beef and bright, tangy peppers stayed with me. It reminded me how a little acidity can transform something comforting into something electric.

So I took that memory, crossed it with the internet-famous Mississippi Pot Roast, and built a braise that hits every corner of the palate — beefy, tangy, savory, balanced. And yes, it cooks low and slow for four hours, so your house smells incredible all afternoon. It’s the kind of dish that feels familiar and totally new at the same time.

Ingredients

3 lb chuck eye roast

2–3 tbsp extra-virgin olive oil

Kosher salt

Fresh black pepper

1 red onion, large dice

3 carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

8 oz baby bella mushrooms, halved

6 cloves garlic, smashed

1/2 cup sliced pepperoncini peppers

1/2 cup pepperoncini brine

1/3 cup balsamic vinegar

1 tbsp tomato paste

1 tsp dried oregano

2 bay leaves

1 spice sachet with 5 dried mushrooms

4 ladles Liquid Gold chicken stock

Fresh parsley for finishing

Instructions

Step 1: Dry and Season the Meat

Dry the roast thoroughly and season aggressively with kosher salt and black pepper.

Get your Dutch oven hot, add oil (look for a sheen), then lower in the meat.

This helps create that deep, dark crust.

Step 2: Brown the Meat Well

Take your time. Brown all sides deeply.

This is where the pot roast gets its backbone of flavor.

Step 3: Build the Vegetable Base

Remove the meat. Add onions, carrots, celery, and mushrooms.

Season lightly and sauté until softened and fragrant.

Step 4: Add Tomato Paste and Spices

Stir in tomato paste, garlic, and smoked paprika (if using).

Let it caramelize and coat the vegetables.

Step 5: Add Pepperoncini and Vinegars

Add 1/2 cup pepperoncini, 1/2 cup pepperoncini brine, and 1/3 cup balsamic vinegar.

Stir vigorously to release meat drippings on bottom of pan. Let it bubble for a minute to soften the acidity.

Step 6: Return the Roast and Add Aromatics

Nestle the roast back in.

Add dried oregano, 2 bay leaves, and your spice sachet with 5 dried mushrooms.

The pot should look concentrated with very little liquid at this point.

Step 7: Add Liquid Gold

Pour in 4 ladles of Liquid Gold.

It should come about halfway up the roast — enough to braise, not drown.

Step 8: Low and Slow

Cover and cook at 300°F for 4 hours.

Flip once halfway through.

It’s ready when a fork glides right in.

Taste the broth and adjust seasoning.

Slice and serve over rice, mashed potatoes, polenta, or farro.

Pro Tip

I actually like to make this pot roast the day before. Once it’s cold, the meat is much easier to slice uniformly — no shredding, no tearing, just clean, even slices. I store the vegetables and broth in a separate container so the fat can rise to the top and solidify. The next day, I just lift it off. It keeps the broth flavor clean, concentrated, and incredibly rich when I reheat everything together.

Serving Notes

I love this over my Perfect Basmati Rice. The tangy, beefy braising liquid soaks into every grain. It’s the best of Chicago Italian Beef layered into a Sunday pot roast.

Tortellini en Brodo (Using Liquid Gold)

Lou LaMedica