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- 1 3.5-4lb @thecedarmarket chuck eye roast
- 2 beef knee or knuckle bones
- 1/2 cup vegetable or chicken broth
- 4-6 pepperoncini
- 1/3 cup pepperoncini brine
- 3-4 tbsp earth balance or other vegan butter
- 2 tbsp mayonnaise
- 2 tbsp dill pickle seasoning
- 2 tsp oregano
- 2 tbsp soy sauce
- 1 tsp msg
- 1 tsp corn starch mixed with cold water
Recipe created for Cedar Market by: @Foodkidsandsleep
The original version of this uses pepperoncini in addition to ranch dressing powder, au jus gravy powder, and butter to make a pulled beef that’s rich & tangy. Here I’ve replicated those flavors to make a sliceable but still tender & juicy braised roast, without the spice packets. Adding beef knee bones for gelatin and a corn starch slurry to thicken turns the braising liquid into a mouth coating gravy that makes the roast feel even juicier than it already is!
Cooking Instructions
Brush the mayonnaise all over your roast (keep the netting on). Season with dill pickle seasoning and oregano all over and transfer to a Dutch oven.
Add the vegetable or chicken broth to the pot, then add the pepperoncini and its brine, the beef bones, and some MSG. Then top with the vegan butter and soy sauce. Cover the Dutch oven and place into a 300℉ oven for 3.5-4 hours.
Remove the Dutch oven and set aside the roast. Add the corn starch and bring to a boil.
Remove the netting from your roast and place roast in broiler and cook for 3-5 minutes until the top starts to blister.
Remove from oven and slice the roast, then return to the pot or pour the gravy over sliced pieces to serve.
Enjoy!
