This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Our Spicy Garlic Mashed Potatoes.
Or shred the beef and serve on a bun with melted cheese.  Drink a great "Old Rasputin" Stout or a nice Chianti!

Featured Tips

​If you're planning on shredding the beef for sandwiches, cut the meat in about four pieces before browning. That will give it a little more flavor and shorten the cooking time.

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Italian-Style Beef Pot Roast


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  • 1 3- to 4-lb. beef roast (shoulder or chuck roast)
  • 1 (.7 to1 oz.) packet Italian dressing mix
  • 4 tablespoons olive or vegetable oil, divided
  • 1 cup pepperoncini, sliced (pickle aisle or Olive Bar)
  • 1/2 cup juice from pepperoncini
  • 1 quart beef broth, or enough to cover half of roast


Preheat oven to 325°F.
Mix together dressing mix with 2 tablespoons of oil. Rub all of mixture on all sides of roast.
Heat remaining oil in a large pot or Dutch oven and thoroughly brown meat.
Add pepperoncini, juice and broth to cover half of roast. Roast for 1 1/2 - 2 hours or until roast is as tender as desired (you cannot overcook).
Serve as a traditional pot roast or shred and make Italian beef sandwiches with melted provolone.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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