Marry This Pioneer Woman Pot Roast With Pepperoncini Recipe is a tender and juicy recipe, which is made with chuck roast and pepperoncini peppers. It’s a five-ingredient slow cooker meal, ready in about 8 hours and 5 minutes.
Jump to RecipePioneer Woman Pot Roast With Pepperoncini Recipe Ingredients
- 1 (3–4 lb) chuck roast
- 1 (1 oz) packet ranch dressing mix
- 1 (1 oz) packet au jus gravy mix
- ¼ cup butter
- 4–5 pepperoncini peppers
How To Make Pioneer Woman Pot Roast With Pepperoncini Recipe
- Place Roast in Slow Cooker: Place the chuck roast in the bottom of a large slow cooker.
- Add Seasoning: Sprinkle the entire packet of ranch dressing mix and the entire packet of au jus gravy mix evenly over the top of the roast.
- Top with Butter and Peppers: Place the ¼ cup of butter (as a whole stick or sliced) on top of the seasoned roast. Arrange the pepperoncini peppers around the butter.
- Cook: Cover the slow cooker and cook on the LOW setting for 8 hours, or until the roast is fall-apart tender.
- Shred and Serve: Once cooked, you can shred the beef directly in the slow cooker with two forks, allowing it to soak up the juices. Serve hot.
Recipe Tips
- How can I make the pot roast spicier? The tang and mild heat come from the pepperoncini peppers. For extra zing, add a few more peppers or pour in a splash (about ¼ cup) of the pepperoncini juice from the jar.
- Should I sear the roast first? While this recipe is designed to be a simple “dump and go” meal, searing the chuck roast in a hot, oiled skillet before placing it in the slow cooker will add a deep, savory crust and an extra layer of flavor.
- Can I cook this in a Dutch oven? Yes. Sear the roast in the Dutch oven on the stovetop. Add the remaining ingredients, cover, and bake in a 300°F oven for 3-4 hours, or until tender.
- How do I know when the roast is done? The roast is perfectly cooked when it is fall-apart tender and can be easily shredded with a fork with no resistance.
What To Serve With Pot Roast With Pepperoncini
This savory, tangy roast is incredibly versatile. It’s delicious served:
- Over creamy mashed potatoes or egg noodles
- Piled high on crusty rolls with melted provolone cheese for sandwiches
- Alongside roasted carrots and potatoes
- With a side of steamed green beans
How To Store Pot Roast With Pepperoncini
Refrigerate: Store leftover shredded pot roast in its juices in an airtight container in the refrigerator for up to 4 days. Freeze: This recipe freezes exceptionally well. Let the shredded beef cool completely, then store it with its juices in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pot Roast With Pepperoncini Nutrition Facts
- Calories: 470 kcal
- Protein: 35g
- Fat: 34g
- Carbohydrates: 3g
- Sodium: 1500mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to add any liquid to the slow cooker?
No. The roast and the butter will release plenty of liquid as they cook, creating a rich, flavorful broth on their own. Do not add any extra water or broth.
What kind of pepperoncini peppers should I use?
You can use whole pepperoncini peppers, which are typically found in a jar in the pickle or Italian foods aisle. Sliced pepperoncini rings also work well.
Is the final dish very spicy?
No, pepperoncini peppers are generally mild and tangy rather than overtly spicy. They provide a zesty flavor that cuts through the richness of the beef. If you are sensitive to spice, you can use fewer peppers.
Pioneer Woman Pot Roast With Pepperoncini Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings5
minutes8
hours470
kcalA super simple, five-ingredient slow cooker meal that turns a chuck roast into incredibly tender, juicy comfort food with a savory and tangy flavor.
Ingredients
1 (3–4 lb) chuck roast
1 (1 oz) packet ranch dressing mix
1 (1 oz) packet au jus gravy mix
¼ cup butter
4–5 pepperoncini peppers
Directions
- Place the chuck roast in the bottom of a slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Top the roast with the stick of butter and the pepperoncini peppers.
- Cover and cook on LOW for 8 hours, without adding any liquid.
- Shred the beef with two forks directly in the slow cooker and stir to combine with the juices.
- Serve hot.
Notes
- Extra Zing: For more tangy flavor, add more peppers or a splash of the pepperoncini juice from the jar.
- Sandwich Star: Leftover shredded beef is perfect for making sandwiches. Serve on a toasted roll with melted provolone cheese.
- Oven Option: This can be made in a Dutch oven. Bake, covered, at 300°F for 3-4 hours until tender.
- No Peeking: Resist the urge to lift the lid while the roast is cooking. This lets heat escape and can increase the cooking time.
