Mohamed Shili This Pioneer Woman Pot Roast with Pepperoncini is prepared using boneless beef roast, butter, au jus gravy mix, dry ranch dressing mix, and pepperoncini peppers. This hearty Pot Roast with Pepperoncini recipe creates a succulent dinner that takes about 8 hours to prepare and can serve up to 6 to 8 people.
Pioneer Woman Pot Roast With Pepperoncini Ingredients
- 3 to 4 pounds of boneless beef roast (choose a cut like a chuck, sirloin tip, or rump)
- 1 stick of butter (8 tablespoons)
- 1 package of au jus gravy mix
- 1 package of dry ranch dressing mix (e.g., Hidden Valley)
- Pepperoncini peppers, amount as desired, plus a splash of their juice for flavor
- Salt and freshly ground black pepper (optional, to taste)
How To Make Pioneer Woman Pot Roast With Pepperoncini
- Prepare the Slow Cooker: Place the beef roast into your slow cooker, ensuring it sits flat on the bottom.
- Add Flavors: Place the stick of butter directly on top of the roast. Evenly sprinkle the entire package of au jus gravy mix and the dry ranch dressing mix over the butter and the roast.
- Add Peppers: Scatter your desired number of pepperoncini peppers around the roast and drizzle a small amount of their juice over the top to infuse the meat with a tangy flavor.
- Seasoning (Optional): If desired, season the roast with a pinch of salt and freshly ground black pepper for extra seasoning.
- Cook the Roast: Cover the slow cooker and set it to low. Allow the roast to cook until it is incredibly tender, typically about 8 hours.
- Serving: Remove the roast from the slow cooker and place it on a serving platter. The meat can be sliced or shredded before serving. Utilize the flavorful juices left in the slow cooker to make a gravy, or simply pour them over the roast for added moisture and flavor.
Recipe Tips
- Choose the Right Cut: Opt for a chuck roast which has more fat, leading to a juicier and more flavorful outcome after slow cooking.
- Monitor Cooking Time: Although the typical cooking time is about 8 hours on low, start checking the meat after 7 hours to prevent overcooking.
- Layer the Ingredients: Always layer the butter and dry mixes directly on the roast to maximize the flavor absorption into the meat.
- Deglazing the Pot: After removing the roast, deglaze the slow cooker with a little beef broth to enhance the gravy with all the cooked-on flavors.
- Adjust Pepperoncini Use: If you prefer a milder dish, reduce the number of pepperoncini peppers and increase the amount of their juice for balanced flavor without too much heat.
What To Serve With Pepperoncini Pot Roast
Serve your hearty Pot Roast with roasted garlic mashed potatoes, honey-glazed carrots, a fresh green bean almondine, a rustic bread loaf, and a simple beet salad for a well-rounded meal.
You can also pair your roast with a creamy polenta, sautéed mushrooms for a touch of earthiness.
How To Store Pepperoncini Pot Roast
To Refrigerate: Place leftover pot roast in an airtight container or wrap tightly with aluminum foil. Store in the refrigerator for up to 3-4 days to maintain freshness. Make sure the meat is cooled to room temperature before storing it to avoid condensation.
To Freeze: If you wish to freeze the leftover pot roast, slice the meat and store in freezer-safe bags or containers. Pour some of the cooking juices over the meat to keep it moist. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Pepperoncini Pot Roast
In The Oven: Preheat your oven to 325°F (165°C). Place the leftover pot roast in a baking dish, and add a few tablespoons of broth or original cooking juices. Cover with foil and heat for about 20-25 minutes, or until heated through.
In The Microwave: Place the pot roast in a microwave-safe dish and cover it with a damp paper towel to keep the meat moist. Heat on high for 2-3 minutes, checking periodically to avoid overheating.
In The Air Fryer: For a quicker option, you can reheat pot roast slices in the air fryer at 350°F for about 3-4 minutes. This method works best if you prefer a slightly crispy edge on your meat.
Pioneer Woman Pot Roast With Pepperoncini Nutrition Facts
- Calories: 485 kcal
- Carbohydrates: 1g
- Protein: 35g
- Fat: 38g
- Saturated Fat: 19g
- Cholesterol: 150mg
- Sodium: 690mg
- Potassium: 600mg
- Fiber: 0g
- Sugar: 0g
Frequently Asked Questions
Can I use a different type of pepper instead of pepperoncini?
Yes, you can substitute pepperoncini peppers with another type of mild pepper, like banana peppers. These will provide a similar tangy flavor but with a slightly different heat level. Ensure they are properly drained before adding them.
What can I do if the roast is too dry?
If the roast turns out too dry, a good strategy is to shred it and mix it back into the cooking juices. Let it soak for about 10-15 minutes before serving. This helps the meat absorb the flavors and moisture.
Is it possible to cook the pot roast on high instead of low?
Cooking the pot roast on high is possible and will reduce the cooking time to about 4-5 hours. However, cooking on low is recommended for the most tender and flavorful results, as the slow cooking process allows better flavor infusion.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Apricot Chicken Thighs
- Pioneer Woman Venison Stew Recipe
- Pioneer Woman Sirloin Tip Roast
Pioneer Woman Pot Roast With Pepperoncini
Description
This Pioneer Woman Pot Roast with Pepperoncini is prepared using boneless beef roast, butter, au jus gravy mix, dry ranch dressing mix, and pepperoncini peppers. This hearty Pot Roast with Pepperoncini recipe creates a succulent dinner that takes about 8 hours to prepare and can serve up to 6 to 8 people.
Pioneer Woman Pot Roast With Pepperoncini Ingredients
How To Make Pioneer Woman Pot Roast With Pepperoncini
- Prepare the Slow Cooker: Place the beef roast into your slow cooker, ensuring it sits flat on the bottom.
- Add Flavors: Place the stick of butter directly on top of the roast. Evenly sprinkle the entire package of au jus gravy mix and the dry ranch dressing mix over the butter and the roast.
- Add Peppers: Scatter your desired number of pepperoncini peppers around the roast and drizzle a small amount of their juice over the top to infuse the meat with a tangy flavor.
- Seasoning (Optional): If desired, season the roast with a pinch of salt and freshly ground black pepper for extra seasoning.
- Cook the Roast: Cover the slow cooker and set it to low. Allow the roast to cook until it is incredibly tender, typically about 8 hours.
- Serving: Remove the roast from the slow cooker and place it on a serving platter. The meat can be sliced or shredded before serving. Utilize the flavorful juices left in the slow cooker to make a gravy, or simply pour them over the roast for added moisture and flavor.
