- 1 beef roast, shoulder, or mock tender, portion 1/2 pound per person
- salt, to taste
- 1/4 cup olive oil
- 1 cup dry red wine
- 1 tablespoon worcestershire sauce
- 1 can (13 ounces) beef broth or consomme
- 1 large can (28 ounces) whole peeled tomatoes
- 2 medium onions, cut into wedges
- 10 cloves garlic, peeled
- 1/2 cup sliced pepperoncini peppers, plus 1 tablespoon pickling juice
- Preheat oven to 300F. Heat a large ovenproof pot with a lid over medium-high heat with the olive oil. When the olive oil is hot, add the beef and sprinkle with salt. Sear on all sides, about 7 minutes per side, until the beef releases easily from the pot and the outside is browned. Remove the beef to a plate while you make the sauce.
- Turn the heat on the stove down slightly and add the wine, worcestershire sauce, tomatoes, and beef broth. Stir to release any bits from the bottom of the pot, then add the beef back to the pot. Scatter onion wedges and garlic cloves over top. Cover the pot and transfer to the oven for 2-3 hours until the beef is very tender and can be cut with a fork. Add the peppers and pickling juice to the pot and increase the oven temperature to 350F. Cook uncovered for 15-20 minutes more until the peppers are wilted and sauce is slightly thickened.
- Slice the beef or cut into large chunks before serving with bread, rice, or as desired.
- Prep Time: 10
- Cook Time: 180
- Serving Size: 4