Step 1

Heat olive oil in a large skillet over medium-high heat. Season all sides of the roast liberally with salt and pepper. Place roast in the skillet and sear on all sides until browned all the way around, about 5-7 mins.

Step 2

Remove the roast and transfer it to the bottom of a large slow cooker. Add potatoes, carrots, onions, garlic, tomatoes w/ liquid, beef broth, pepperoncini w/ liquid, Italian seasoning, paprika, red pepper flakes, salt, pepper, and bay leaf to the slow cooker. Stir ingredients together until well mixed.

Step 3

Cover slow cooker with the lid, and cook on HIGH power for about 5 hours. For a lower and slower taste, cook on LOW power for about 8-9 hours. Avoid opening the lid during the cooking process.

Step 4

Once pot roast is done, set the slow cooker to WARM, or transfer the entire pot roast mixture to a large serving bowl. To serve dry, use a slotted spoon to serve pieces of beef and vegetables. To serve as a stew, use a ladle to scoop the meat and broth into individual bowls. Garnish with fresh chopped parsley, and serve hot.

Step 5

Pro-tip: This dish would also be great using lamb, venison, or any other red game meat.

Step 6

Pro-tip: Turn the spice level up or down by altering the amount of pepperoncini and red pepper flakes.