This spicy Crock-Pot Pepperoncini Pot Roast Recipe is a simple, few ingredient recipe; literally only four ingredients. Dump your ingredients in a slow cooker or crock pot, walk away for six hours and return to a juicy, flavorful, spicy, tender roast. It will be sooooo good! Serve it with a side of homemade mashed potatoes, or top it on a hoagie bun. Either way, you will love this dish!
This spicy Crock-Pot Pepperoncini Pot Roast Recipe is wicked good. I wish you could smell what I can smell in this kitchen; garlic, beef, peppers… Oh my gosh… Talk about YUM! I was drooling before we even got to dig in. Sometimes I even surprise myself. My whole family loved this Pepperoncini Pot Roast aka Mississippi Pot Roast. They went for seconds, and left me with no leftovers. If you don’t mind a little spice, you will love this recipe too!
How to make crock-pot Pepperoncini Pot Roast
This is a simple, few ingredient recipe; literally only four ingredients. It is almost embarrassing how delicious it is because it is so easy to make.
- First, throw all the ingredients in the crock-pot.
- Next, cook it on low and leave it alone for 6 to 8 hours.
- When the meat is falling into pieces, you know it is done. That is it… Add some side dishes to this baby, and you have a killer meal.
Years ago, my dear friend Dede Hedgepeth shared this recipe with me. She is always making something fantastic in the kitchen and I am always asking her for her recipes. Her delicious Bourbon Slush recipe is also featured on my blog. (It is simple to make and easier to sip; this frozen treat disappears quickly!)
Can you substitute Au Jus Gravy for Packaged Gravy?
Dede’s original Pepperoncini Pot Roast recipe has only 3 ingredients: pot roast, dry Italian Dressing Seasoning Mix, and pepperoncini. It is fantastic this way. I have made it several times for dinner over the years. The combination of the Italian Seasoning mix and the pepperoncinis create a delicious au jus gravy. You don’t have to add anything else.
However, I add the Brown Gravy Mix when I make this. The gravy mix steps it up a notch by thickening the broth and adding an extra boost of flavor.
Here are homemade recipes for the mixes if you do not want to use the store bought packages and prefer to make everything from scratch: Dry Brown Gravy Mix and Dry Italian Dressing Mix.
You can serve the pot roast by itself as an entree or on a hoagie bun to make an Italian Beef Sandwich. Or throw the beef on some mini buns with cheese and serve them as little sliders. Either way, when you try this recipe, you will love it!
What are the best cuts of beef for a Mississippi Pot Roast?
The toughest cuts of beef are the best cuts of beef to use for a Mississippi Pot Roast. Why? You are basically braising a large piece of beef long and slow in liquids. The tougher cuts have connective tissue with high amount of collagen. When braised slow in the crock-pot, the tough cuts eventually break down into tender succulent meat. Additionally, the braising liquid turns into a rich sauce.
My personal favorite is the chuck roast for the fat content. It gives additional flavor and richness. Look for meats labeled as: chuck roast, boneless chuck roast, chuck shoulder pot roast, 7 bone chuck pot roast, or beef chuck arm.
Other options are brisket and round. Brisket is a flatter, thinner roast. It will need to be sliced against the grain. The round is a very lean roast. It is the best option if you are cooking healthier and do not want the additional fat content.
Slow Cooker Tip!
Try not to open the slow-cooker lid more than you need to. The pressure from the heat and steam cook it slow and tender. When you open the pot, it releases that heat and steam. The crock-pot has to recreate that process all over again and throws off the cooking time and pressure.
Looking for some other simple EASY recipes with few ingredients? Try these:
- Slow Cooker Sriracha Pineapple Ham
- Instant Pot Jalapeno Popper Chicken
- Grilled Brat Kabobs
- Instant Pot Shredded Buffalo Chicken
- Crock-Pot Low Carb Zuppa Toscana
- Cheesy Buffalo Chicken Pie
- Instant Pot Italian Pot Roast Dinner
- Turkey Spinach Stir-Fry
- Instant Pot Cheesesteak Sloppy Joes
- Instant Pot balsamic pot roast
Crock-Pot Pepperoncini Pot Roast Recipe
Ingredients
- 3 to 5 lb beef roast
- 16 oz jar pepperoncini peppers with liquid
- 1 package of dry Italian Salad Dressing Mix
- 1 package of Brown Gravy Mix
Instructions
- Throw all ingredients together in crock-pot to include the pepperoncini juice.
- Cook on low heat 6 to 8 hours or until meat is falling apart.
- Serve.
Notes
Nutrition
Kathy StAndre says
January 28, 2019 at 4:20 pmWe love this made with pork shoulder roast. Always a crowd pleaser.
Katie says
October 20, 2018 at 3:02 pmThanks for sharing! Glad you like it!
Mike says
October 20, 2018 at 2:27 pmThe only extra ingredient that I add is a small beef bone. Don’t change anything else. Hands down the best roast ever.
Katie says
October 5, 2018 at 12:27 pmSure. Thank you.
Katie says
October 2, 2018 at 10:06 amI am so glad you like this Alison! Thanks for sharing! xoxo
Alison Wahlstedt says
October 2, 2018 at 12:51 amDelicious and so easy! I leave at 6:30 am so this was easy to throw in the crock pot and leave. My family loved it. The peppers give it a wonderful tang! I always have brown gravy and Good Seasons Italian packets so this will be a regular for us now. Added salt and pepper, otherwise followed recipe exactly
Kayleigh says
September 24, 2018 at 1:01 pmLove this recipe!We eat it alllll the time! The italian dressing is better then the ranch one! Do you mind if i post it on my blog? Id like to give you credit for it though!
Katie says
September 20, 2018 at 10:10 pmYou could use mild banana peppers. They would give a very similar flavor. You could reduce the pepper amount, but I am not sure how it would taste. The flavor of the peppers really makes the dish.
Paula says
September 20, 2018 at 5:52 pmI’d love to make this, however I don’t care for the spiciness of the peppers. Can I reduce the amount of pepperoncinis?
Karen L. Calanchini says
April 19, 2018 at 11:03 pmThis recipe has very little liquid. Usually it is recommending to add a liquid half way up the meat. Did you add water or broth?
Katie says
April 19, 2018 at 4:11 pmI am so glad you liked it!! Thanks for sharing. You made my day! xoxo
Diane Berry says
April 19, 2018 at 4:09 pmHands down, the best roast beef I have ever had! I’ve played around with different roast beast recipes for years and never found one that wasn’t just mediocre. This recipe is out of this world and for now on the only one I will ever make. Thank you!!
Joany28 says
January 27, 2018 at 8:20 pmI made this the other night in my pressure cooker. I adapted it a bit because I didn’t remember all of the recipe when I was grabbing things for dinner at the market. I seasoned my roast with salt, pepper & dusted both sides with flour. Browned both sides in the pressure cooker (I have a Cuisinart), added the jar of peppers, a can of French onion soup, and 2 cups of Beef Stock. Cooked on high for 1 hr. Oh my YUM!! We had enough left over for sandwiches the next day…. and my hubby & son gobbled it up!!
Rynn says
November 23, 2017 at 8:47 amI’ve made this before for my family and they loved it…I’m making it tonight for a potluck we are having at work tomorrow and hope it gets the same reception.
I used two jars of the Golden Greek pepporcini, au jus packet, hidden valley ranch packet, and the roast.
I might have to try some of these other suggestions next time.
Annie says
November 19, 2017 at 2:49 amI made this with a pork butt today and quartered yellow onions on the bottom – falling apart delicious and so easy!
Chrissy says
November 6, 2017 at 2:19 amJust made this!.turned out Amazing!!.
Katie says
October 23, 2017 at 9:29 pmThank you Sherry, I use a chuck roast.
sherry says
October 23, 2017 at 9:09 pmThis looks awesome! What type of Beef should I purchase. Chuck roast sirloin etc??
Katie says
September 2, 2017 at 6:15 pmI am sorry Lindsay, but I am pretty sure it won’t taste the same. The pickled pepperoncini is what gives the dish the flavor… A fresh pepperoncini won’t taste the same at all…. I am not sure you would be happy with the end result.
Lindsay says
September 2, 2017 at 3:05 pmI have fresh pepperoncini’s I would like to use. Any suggestions on what to substitute for the pepper liquid since I won’t have that from the jar?
Mark says
May 5, 2017 at 7:39 pmSorry I also added a can of cream of celery soup.you will love it I will be making again.O so Good.
Mark says
May 5, 2017 at 7:22 pmI made it asap…I added my own twist.I added Lipton onion
Soup mix,Hidden valley ranch season packet
A bag of stew vegetables potato,carrots,onions and celery,Alongwith a half sick of butter and a little beef stock.FANTASTIC.DONT SKIP THE PEPPERS AND THE JUICE IT DEFINITELY MAKES THE DISH.Thanks
Tez @ Chile and Salt says
January 21, 2016 at 9:27 pmThis recipe and your pic`s look perfect! I love a good pot roast & the pepper`s have to push it over the top!!
Thanks for the great recipes Katie!!
Jen says
September 18, 2015 at 2:46 pmWhat a perfect dish for fall!
Old Fat Guy says
September 9, 2015 at 7:33 pmI love these kind of braised pork crockpot recipes. I will add this to my to do list.
The Old Fat Guy
Katie says
August 27, 2015 at 10:52 amThank you Karrie! Hope your weekend is great and you enjoy the roast!
karrie @ Tasty Ever After says
August 26, 2015 at 10:02 pmYour pictures look so good of this pot roast!! I was literally trying to reach into my screen and grab a big handful of beef to stuff in my mouth. Not kidding. I gotta make this soon, like this weekend, and LOVE that it’s an easy crock pot recipe. Also, your story and pic of your friend Dede is so sweet.
Katie says
August 26, 2015 at 8:05 pmThanks Spoonforkheart!!
Siri & Joseph says
August 26, 2015 at 8:03 pmI think I could probably eat the whole thing all by myself. As a matter of fact, that’s exactly what I will do when I make it. Great pics, and nice recipe!!!