8 oz jarred pepperoncini peppers, with ½ cup of juice reserved.
Season pot roast with salt and pepper.
Heat 1 tablespoon of oil in in large skillet (or stovetop safe slow cooker vessel) over medium high heat and brown roast on all sides. Remove roast from cookware and set aside.
Add remaining oil to cookware and cook onions until softened, about 3 minutes.
Add mushrooms to onions and cook until mushrooms are softened and slightly browned, about 3 minutes.
Add red wine to cookware and bring to a boil.
Add pepperoncini juice, pasta sauce and tomato paste to cookware and stir to combine.
Remove from heat and place roast in slow cooker vessel and place on slow cooker base (or simply transfer stovetop slow cooker vessel to base) spooning sauce over all.
Place pepperoncini peppers on top of roast in cookware.
Cover and cook for 4 hours on HIGH, or 8 hours on LOW.
Nutritional Information: (Based on Individual Serving: 10 oz.) Calories: 260 • Total Fat 8 g • Saturated 2.5 g • Cholesterol 55 g • Sodium 910 mg • Carbohydrates 11 g • Dietary Fiber 1 g • Sugars 4 g • Protein 30 g
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