Here’s a delicious and easy Pepperoncini Pot Roast recipe—tangy, savory, and perfect for a slow cooker! 🌶️🍖
Ingredients (serves 4–6)
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- 1 jar (16 oz / 450 g) pepperoncini peppers, with juice
- 1 packet (1 oz / 28 g) ranch dressing mix
- 1 packet (1 oz / 28 g) Italian dressing mix
- 1/2 cup beef broth (optional, for extra sauce)
- Salt and pepper to taste
- 1–2 tablespoons olive oil (for searing, optional)
Optional veggies:
- Carrots, potatoes, and onions
Instructions
- Season and sear the roast (optional):
- Season roast with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear all sides until browned. This adds flavor but can be skipped.
- Add to slow cooker:
- Place roast in slow cooker.
- Sprinkle ranch and Italian dressing mixes over the roast.
- Pour in pepperoncini peppers with juice.
- Add beef broth if you want extra sauce.
- Add vegetables (optional):
- Arrange carrots, potatoes, and onions around the roast if using.
- Cook:
- Low: 8 hours
- High: 4–5 hours
Roast should be tender and easy to shred with a fork.
- Serve:
- Shred roast and mix with juices.
- Serve over mashed potatoes, rice, or with roasted veggies.
💡 Tips:
- Add a splash of Worcestershire sauce for a deeper flavor.
- For extra heat, add a few sliced banana peppers or hot pepperoncini.
- Leftovers make amazing sandwiches with provolone cheese.
If you want, I can also give a version in the oven that’s just as tender and flavorful if you don’t have a slow cooker.
Do you want me to do that?
