This Pioneer Woman Pot Roast With Pepperoncini is a fork-tender, flavor-packed slow cooker classic made with just five simple ingredients. Chuck roast, ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini come together for a comforting, no-fuss dinner that practically cooks itself—perfect for busy weeknights or Sunday meal prep.
Why You’ll Love This Pot Roast With Pepperoncini
- Zero-fuss slow cooker magic—just toss it in and let it simmer all day.
- Bold, zesty flavor from ranch, butter, and pepperoncini.
- Melt-in-your-mouth beef that pairs beautifully with potatoes, rice, or rolls.
- Family-approved and makes enough for leftovers or sandwiches the next day.
Pot Roast With Pepperoncini Ingredients
- 1 (3–4 lb) chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ¼ cup butter
- 4–5 pepperoncini peppers (jarred)
How to Make Pioneer Woman Pot Roast With Pepperoncini
- Serve: Shred and serve over mashed potatoes, noodles, or rice.
- Prep the roast: Pat roast dry and place it in the slow cooker.
- Season: Sprinkle ranch mix and au jus gravy mix evenly over the meat.
- Top it off: Add butter and place pepperoncini on and around the roast.
- Cook: Cover and cook on LOW for 8 hours, until the meat is fall-apart tender.
Expert Recipe Tips
- Choose a well-marbled chuck roast for best tenderness.
- Want more heat? Add extra pepperoncini or a splash of brine.
- Don’t lift the lid too often—let the steam and juices do their thing.
- Use low-sodium seasoning packets to better control saltiness.
Recipe Variations
- Spicy Version: Add red pepper flakes or hot pepperoncini.
- Garlic Herb Style: Toss in minced garlic and a few sprigs of rosemary or thyme.
- Shredded Beef Sandwiches: Serve on crusty rolls with melted provolone.
- Oven-Baked: Bake at 275°F in a covered Dutch oven for 4–5 hours.
- Pressure Cooker: Instant Pot version cooks in 60 minutes on high with natural release.
Storage Instructions
- In the Fridge: Store leftovers in an airtight container for up to 4 days.
- In the Freezer: Cool completely and freeze in freezer-safe bags or containers for up to 3 months.
How to Reheat Pot Roast With Pepperoncini
- Stovetop: Reheat gently in a covered skillet with a splash of broth, about 15 minutes.
- Microwave: Heat in short 2-minute intervals, stirring between, until hot.
FREQUENTLY ASKED QUESTIONS
- Can I make this in the oven instead of a slow cooker?
Absolutely! Just place everything in a Dutch oven and bake at 275°F for about 4–5 hours. - Can I use banana peppers instead of pepperoncini?
Yes! Banana peppers are slightly sweeter but still delicious in this dish. - Why is my pot roast still tough after 8 hours?
If it’s not fork-tender, it likely needs more time. Keep it going another hour. - Does this get better the next day?
Yes—flavors deepen overnight, making it great for leftovers or next-day sandwiches. - Should I flip the roast while it cooks?
Nope! The slow cooker’s even heat does the job without flipping.
Try More Pioneer Woman Recipes:
Nutrition Facts
Amount Per Serving
- Calories 470
- Total Fat 31g
- Saturated Fat 15g
- Cholesterol 171mg
- Sodium 501mg
- Potassium 765mg
- Total Carbs 2g
- Net Carbs 2g
- Protein 43g
Pioneer Woman Pot Roast With Pepperoncini
Description
This Pioneer Woman Pot Roast With Pepperoncini is a five-ingredient slow cooker meal that turns chuck roast into tender, juicy comfort food with tangy, savory flavor.
Ingredients
Instructions
- Place roast in slow cooker.
- Sprinkle with ranch and au jus mixes.
- Top with butter and pepperoncini.
- Cover and cook on LOW for 8 hours.
- Shred and serve hot.
Notes
- Add more peppers for extra zing.
Try leftovers as sandwich filling with provolone.
Use a Dutch oven for oven-based cooking option.
Pioneer Woman Pot Roast With Pepperoncini
