Crock-Pot Pepperoncini Pot Roast Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Crock-Pot Pepperoncini Pot Roast

A FORK'S TALE(10)
Alison Tompkins: "Very flavorful! I used about 3.25 lb of chuck roa…" Read More
4Ingredients
6Hours
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 5 pounds beef roast
  • 16 ounces pepperoncini peppers (with liquid)
  • 1 package italian salad dressing mix
  • 1 package brown gravy mix
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Reviews(10)

    Alison Tompkins a year ago
    Very flavorful! I used about 3.25 lb of chuck roast, everything else the same. Cooked on low for 6 hours, very easy and tasty.
    Maricar 2 years ago
    I didn’t have gravy mix and just used beef broth. Delicious!! Will make again.
    Angelina Barone 3 years ago
    Great flavor. I was worried about how spicy it would be, but it has the perfect amount spice.
    Elizabeth Dubil 4 years ago
    Excellent and easy. Didn’t modify- would def make again.
    katherine otwell 4 years ago
    its very hot! next time ill try less peppers.
    Terri Stella 4 years ago
    Not bad , took longer to access the recipe than to put it together
    Jeni Becker 4 years ago
    Quite Tasty!! We used a Pot Roast Liquid mix with Pepperoncini that didn’t have milk in it like the brown gravy mix. Peppers made it special!!
    Trent Kelley 5 years ago
    Yeah we can be nice and nice sprites but I think she was the best she is a great mother to me I am sure you will a good deal of your
    Kaila R. 6 years ago
    So delicious! I followed the directions, except my jar of pepperoncini was not the proper size, so I added a little water. We used the leftovers to make sandwiches. A must try!
    Donna H. 6 years ago
    Love this! I used the hot, sliced pepperoncini.. Also makes the base for a terrific mushroom beef soup next day. I sautéed fresh sliced mushrooms and onions in butter until just soft. added a few splashes each worcestershire sauce and soy sauce and port wine sautéed a minute more. Then I added left over roast and sauce with some beef broth. I brought this to a low boil to heat everything through and then added some heavy whipping cream and poured into a bowl and topped with provolone cheese.

    PlanShop