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Lize Smith: "Fell off the bone! I used banana peppers instead…" Read More
13Ingredients
70Minutes
810Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. beef chuck roast
- 2 Tbsp. olive oil
- 16 oz. pepperoncini peppers (jar sliced)
- 1/2 onion (thinly sliced)
- 1 cup beef broth
- 2 garlic cloves (minced)
- 1 Tbsp. onion powder
- 1 Tbsp. garlic salt
- 1 Tbsp. salt
- 1 Tbsp. oregano
- 1 tsp. basil
- 1 Tbsp. parsley
- 1 tsp. pepper
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol200mg67% |
| Sodium1500mg63% |
| Potassium1090mg31% |
| Protein59g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C110% |
| Calcium8% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Lize Smith a year ago
Fell off the bone! I used banana peppers instead and it was delicious. The instant pot makes it so easy and quick.
Deborah Eidenshink 6 years ago
This is now one of my favorite recipes! Served it as a sandwich on lightly oven-toasted French bread with melted mozzarella.