If you’re prone to vertigo, don’t attempt to make this pulled beef brisket recipe. If your worlds already spinning, there’s no need to add any more fuel to the fire. This recipe is so crazy good, once you taste this, your heads gonna spin. Not in an exorcist type of way. More like OMG, this is too flippin’ good.
When this recipe was first shared with me, I was a little put off because it seemed so unconventional. I mean, who in their right mind would add pepperoncini and mayo to a beef recipe? I pretty much thought it was gross, but man-oh-man girlfriend; was I ever wrong?
Dizzy Dave’s Pulled Beef
Equipment
- Crock Pot
Ingredients
- 3 lbs boneless chuck roast
- ¼ cup flour
- 3 tablespoons olive oil extra virgin
- 2 tablespoons mayonnaise
- 4 tablespoons butter
- 2 teaspoons apple cider vinegar
- 10 pepperoncini’s
- ¼ teaspoon dried dill
- salt to taste
- pepper to taste
- ⅛ teaspoon paprika
- fresh parsley for garnish
Instructions
- Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
- In a skillet on very high heat, brown the meat on all sides in the olive oil to create a crust.
- Transfer the meat to a slow cooker and top with butter and pepperoncini.
- Cover the slow cooker and set it to low.
- In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
- Spread over the meat, and cook on low for 8 hours.
Favorite side compliments
This dish goes great with either tater tots or homemade mashed potatoes. If you’re planning on making mashed potatoes, make sure you add a big dollop of sour cream and a tablespoon of parmesan cheese to it. It’s to die for!
Made too much and have leftovers?
The proper way to store your leftovers
The best way to store your leftovers is to place them in an airtight container. If you’re all out of plastic containers, a clean empty jar works just as well.
Superhero Secret Tip: The best way to keep your leftover meat from drying out is to add a drop or two of olive oil to the meat. Don’t forget to swish it around in the container.
The proper way to reheat
The best way I’ve found to reheat your pulled beef is in the microwave. You can reheat it in the oven, but you really need to pay close attention to it.
Microwave reheating
- Place your leftover beef into a microwave dish.
- Cover it with a moist paper towel.
- Heat on high for 5 minutes. If it’s not heated thoroughly, stir and reheat in 3-minute increments.
Oven reheating
When reheating your beef in the oven you’ll want to keep it moist to avoid it drying out. What I’ve found to work best is adding a little beef broth.
- Preheat your oven to 350°
- Add beef broth to meat.
- Cover with aluminum foil.
- Cook for 10-to-15 minutes. After 15 minutes, baste and heat for an additional 7 minutes.
Stove top reheating
I wouldn’t recommend reheating on the stove.
Your turn
Do you typically add pepperoncini’s to your dishes? Share in a comment.
Until we meet again,
Stacey
P.S. If this dish causes you to have vertigo, don’t blame me because you were warned. Ha Ha. I’m only kidding (about vertigo)….or am I?
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