Giardiniera Spicy Pot Roast

Pot roast is such a great comfort food. It feeds a lot of people, and is one of those go-to dishes that you know will deliver each and every time.

This recipe puts a little twist to an old favorite. Giardiniera is most often used as a condiment for sausages, hot dogs, or brats. I use it in this spicy recipe to amp up a dish and deliver unexpected flavors to predictable meal.

  • 1 cup of mild giardiniera
  • 2.5 – 3 lbs of beef chuck roast
  • 3-4 Idaho potatoes
  • 1 cup of low sodium – organic chicken stock
  • Olive oil
  • Salt
  • Pepper

Heat the oven to 325 degrees.

Heat a large frying pan on high with about 2-3 tablespoons of olive oil. Sprinkle on one side of the roast 1/2 tsp of kosher salt and some fresh cracked pepper.

Sear the roast, salted side down for about 3-5 minutes, until it has formed a golden brown crust. Salt and pepper the upside and turn.

Cut the potatoes in large chunks. In a shallow roasting pan, place the seared roast in the middle and place the potatoes around it. Pour in the chicken stock and top with the giardiniera.

Cover with foil and roast for 2 hours. After 2 hours, take the foil off and roast for another 15 minutes. (Or in a crockpot for 2-3 hours)

Take it out of the oven and let it rest for about 5-10 minutes, and serve.

*Caution May be too spicy for small children. Substitute Muffalleta if the giardiniera is too spicy.

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