Pioneer Woman Pot Roast With Pepperoncini Recipe

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.

Pioneer 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

1. Place Roast in Slow Cooker: Place the chuck roast in the bottom of a large slow cooker.
2. 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.
3. 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.
4. Cook: Cover the slow cooker and cook on the LOW setting for 8 hours, or until the roast is fall-apart tender.
5. 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

Pioneer Woman Pot Roast With Pepperoncini Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

8

hours 

Calories

470

kcal

A 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.