Hamdi Saidani This Pioneer Woman Pot Roast with Pepperoncini is a tender and tangy recipe, which is made with beef chuck roast and pepperoncini peppers. It’s the ultimate ‘fix it and forget it’ comfort food, ready in about 8 hours.
Pioneer Woman Pot Roast with Pepperoncini Ingredients
- 1 (4 pound) beef chuck roast
- ¼ cup butter
- 5 pepperoncini peppers
- 1 (1 ounce) packet ranch dressing mix
- 1 (1 ounce) packet dry au jus mix
How To Make Pioneer Woman Pot Roast with Pepperoncini
- Assemble in Slow Cooker: Place the chuck roast in the bottom of a slow cooker. Cut a small pocket in the top of the roast.
- Add Toppings: Place the butter, whole pepperoncini peppers, the entire packet of ranch dressing mix, and the entire packet of dry au jus mix directly into the pocket on top of the roast.
- Slow Cook Until Tender: Cover the slow cooker and cook on the LOW setting for 8 hours, until the roast is fall-apart tender.
- Shred and Serve: Use two forks to shred the meat directly in the slow cooker, stirring it to combine with the rich juices and peppers. Serve hot.
Recipe Tips
- What’s the best cut of meat for this recipe? A well-marbled chuck roast is the perfect choice. It’s a tougher cut that becomes incredibly tender and flavorful during the long, slow cook, and it shreds beautifully.
- Do I need to add any liquid? No, and that’s the secret to the incredibly rich flavor of this dish! The roast will release its own juices, which will combine with the butter and seasonings to create a concentrated and delicious gravy. Do not add any extra water or broth.
- Can I sear the meat first? While this recipe is designed to be a super easy “dump and go” meal, you can absolutely sear the chuck roast in a hot, oiled skillet before placing it in the slow cooker for an even deeper, more complex flavor.
- Is this recipe spicy? No, it is not spicy. The pepperoncini peppers are mild and tangy, not hot. They add a wonderful, zesty flavor that tenderizes the meat and cuts through the richness of the beef.
What To Serve With Pepperoncini Pot Roast
This incredibly flavorful and tender beef is perfect for shredding and serving in a variety of ways. It’s fantastic:
- Piled high on toasted, crusty rolls for sandwiches (a classic choice!).
- Served over a bed of creamy mashed potatoes or buttered egg noodles.
- As a filling for tacos or quesadillas.
- On its own with a simple side of roasted vegetables.
How To Store Pepperoncini Pot Roast
- Refrigerate: Store leftovers, with their juices to keep it moist, in an airtight container in the refrigerator for up to 4 days.
- Freeze: Allow the shredded pot roast to cool completely in its juices. Transfer to a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pepperoncini Pot Roast Nutrition Facts
- Serving: 1 serving
- Calories: 537kcal
- Fat: 39g
- Carbs: 6g
- Protein: 37g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are pepperoncini peppers?
Pepperoncini are a type of mild, yellow-green chili pepper that are typically sold pickled in a jar. They are tangy and slightly sweet, not spicy, and are a key ingredient for the signature flavor of this roast.
Can I use a different cut of beef?
Yes. The recipe notes suggest that beef round or a beef brisket would also work well as substitutes for the chuck roast.
Why is my pot roast still tough after 8 hours?
A tough pot roast almost always just needs more time. All slow cookers can vary slightly in temperature. If your roast isn’t fall-apart tender, just put the lid back on and let it continue cooking on LOW, checking for tenderness every 45-60 minutes.
Try More Pioneer Woman Recipes:
- Pioneer Woman Instant Pot Yogurt Recipe
- Pioneer Woman Instant Pot Ham and Beans Recipe
- Pioneer Woman Instant Pot Egg Bites Recipe
Pioneer Woman Pot Roast with Pepperoncini Recipe
Description
The viral and incredibly easy u0022Mississippi Pot Roastu0022 style dish, featuring a fall-apart tender chuck roast slow-cooked with tangy pepperoncini peppers and savory seasonings.
Ingredients
Instructions
- Place the chuck roast in a slow cooker.
- Top the roast with the butter, pepperoncini peppers, the entire packet of ranch mix, and the entire packet of au jus mix.
- Cover and cook on LOW for 8 hours.
- Shred the meat with two forks and stir to combine with the juices in the pot before serving.
Notes
- u003cliu003eThe most important tip for this recipe is to not add any extra liquid; the roast will create its own incredibly flavorful juices.u003c/liu003eu003cliu003eFor the most tender, fall-apart result, be sure to use a well-marbled chuck roast.u003c/liu003eu003cliu003eThis is the ultimate u0022dump and gou0022 recipe; there is no need to sear the meat or pre-mix any ingredients, making it perfect for a busy day.u003c/liu003eu003cliu003eDon’t be afraid of the pepperoncini peppers; they add a mild, tangy flavor that tenderizes the meat, not a spicy heat.u003c/liu003e
