Easy Pepperoncini Roast (The Best Mississippi Pot Roast)

Easy Pepperoncini Roast (The Best Mississippi Pot Roast)

Did you know that a jar of pepperoncini peppers is more than a snackable antipasto and salad garnish? Pepperoncini Roast, or Mississippi Pot Roast, is a super easy comfort food made with just a few ingredients. The bright and briny addition of pickled peppers really gives that ordinary pot roast recipe a new edge. Serve it on top of creamy risotto or shred it for Italian Beef Sandwiches.

Shredded pot roast with pepperoncini peppers served in a bowl

What is pepperoncini roast?

Pepperoncini Roast, or Mississippi Pot Roast, is a popular Southern take on the classic pot roast recipe. Made with just a few ingredients, this recipe begins with a boneless chuck roast. The beef is cooked slowly along with a couple of unique ingredients: a jar of tangy pickled pepperoncini peppers (brine too!) and a packet of dry Italian dressing seasoning. The resulting pot roast is incredibly tender and jam-packed with flavor.

Is pepperoncini roast the same as Mississippi Pot Roast?

Yes, a Mississippi Pot Roast is the same as a Pepperoncini Pot Roast.

Why is it called Mississippi Pot Roast?

This super simple, yet flavorful, pot roast recipe was created by a woman in Mississippi who was trying to recreate her aunt’s pot roast.

Why You'll Love Mississippi Pot Roast

What we love about this recipe is how simple it is. Instead of fussing with a bunch of different spices and ingredients, this pot roast recipe calls simply for a packet of Italian salad dressing. Ingenious! Boasting big flavors and an irresistible fall-apart tenderness, there is so much to love about this one. (And did we mention how amazing the leftovers are as an Italian Beef Sandwich?)

The Ingredients You Will Need To Make Pepperoncini Roast

Beef: Choose a boneless chuck roast for this Pepperoncini Roast recipe. This cut of beef boasts excellent marbling, which is important to the taste and texture of the meat.

Oil: It’s important to choose a cooking oil with a higher smoke point for searing. Extra Light Olive Oil is our favorite choice.

Seasonings: It’s super easy to flavor this beef. Just pick up a packet of Italian dressing seasoning. Some use ranch dressing seasoning too.

Beef Broth: The broth helps to keep the beef moist while cooking. This allows the beef to cook to the ideal tenderness, so it can be easily shredded. In particular, beef broth, adds some depth of flavor.

Pepperoncini Peppers: This recipe requires you to use the entire jar—brine and all. Once you try this flavorful take on pot roast, you’ll never look at a jar of pepperoncini peppers the same way again.

Pot roast recipes ingredients laying on a marble table

How To Make Pepperoncini Roast In 3 Easy Steps

1. Season and sear the beef.

On the stovetop in a Dutch oven, sear the beef in olive oil. Be sure to brown evenly on all sides, rotating with two forks. Searing develops the flavor and seals in moisture.

Beef roast in a dutch oven with oil and spices on the stovetop

2. Cook the beef.

Remove beef from heat. Add beef broth and peppers with brine. Transfer the Pepperoncini Roast to the oven. Allow it to cook slowly with spices, peppers and beef broth.

Beef roast in a dutch oven with oil, spices and pepperoncini peppers on the stovetop

3. Rest.

Remove the beef from the oven and allow it to rest for 15 minutes before serving.

Dutch oven with lid on the stovetop

What To Eat With Pepperoncini Roast

We love serving this flavorful Pepperoncini Roast with creamy polenta, but this is your invitation to get creative. If polenta isn’t your thing, try another starch like pasta, rice or mashed potatoes. For a lighter complement to your Pepperoncini Roast, serve with a crisp salad, roasted vegetables or some sautèed greens. Shred that tender pork and serve on rolls or biscuits—a great idea for the leftover beef.

How To Serve Pepperoncini Roast

Top Storage Tips

Make Ahead

This Pepperoncini Roast recipe can be made in advance and then reheated when ready to serve.

  • Once cooked, allow the Dutch oven or slow cooker insert to cool down to room temperature in accordance with food safety standards.
  • Refrigerate the beef along with its juices for up to 24 hours.
  • When ready, remove the beef from the refrigerator and skim off the fat that hardens along the top.
  • Place in a crockpot and heat on a low setting for 1-2 hours, or until warmed through.


Pepperoncini Roast can be stored safely in an air-tight container for 3-4 days in the refrigerator.


Pepperoncini Roast can be stored safely in an air-tight container for up to 2 months in the freezer.

How To Reheat

There are a couple of ways to reheat your Pepperoncini Roast. Beef lends nicely to reheating—just be sure to save the juices so you can do so.

  • To reheat in a crockpot, choose a low setting and heat the beef until warmed through, about 1-2 hours.
  • To reheat in the oven, preheat the oven to 325˚F. Place the beef and its juices in an oven-safe pot with a lid. You can use foil if you don’t have a lid. Add extra beef broth if necessary to keep the beef moist. Cover tightly and bake until warmed through, about 20-30 minutes. Stir half-way through to keep the meat moist.
  • To reheat in the microwave, do so in smaller portions. Place meat on a microwave-safe plate. Top with juices. Cover with a paper towel or microwave-safe lid. Heat for 60 seconds on HIGH. Stir and then continue to microwave 30 seconds at a time until the desired temperature.

Pepperoncini Roast: FAQ

What are the best cuts of beef for a pot roast?

Boneless chuck roast is the cut of choice. It’s easy to find at the grocery store and it isn’t very expensive. Chuck roast boasts a fantastic marbling that gives it its bold beefy flavor and its prized melt-in-your-mouth texture. For this recipe, use a thick cut of boneless chuck, rather than one that is tied up.

Is pepperoncini roast spicy?

The beef itself is slightly spicy. But if you eat the cooked pepperoncinis with the beef, you will get more spice.

How can you make the pot roast without pepperoncini?

You can skip the pepperoncini, if you want, but this is the key ingredient. The delectable flavor of a Mississippi Pot Roast relies on the vinegary, briny bite of the pepperoncini peppers. The acidity of the peppers cuts the beefy flavor of the meat. But if you don’t have any on hand, these are the 5 best substitutes for pepperoncini you can use:

Can you use jalapeño instead of pepperoncini?

You can certainly turn up the heat with a jar of jalapeño peppers.

Can you use a crock pot to make pepperoncini roast?

Yes, searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.

Can you use an instant pot to make pepperoncini roast?

Yes, Cut the roast into 3-4 pieces. Add the olive oil to your Instant Pot and press the sauté button. Sauté the meat until browned on all sides (you'll likely need to do two batches). Turn the sauté button off. Add all the meat and all of the other ingredients. Close the lid, ensure the valve is on "sealing", press the "manual" button, and set the timer to cook for 60 minutes on high pressure. Let the pressure release naturally for 15 minutes then quick release the rest. Shred the meat with two forks.

Is pepperoncini roast keto-friendly?

Yes, it is keto-friendly because it is carb-free with a moderate amount of fat. It is also free of non-keto ingredients such as sugar, artificial sweeteners, and highly refined oils.

How long does pepperoncini roast last in the fridge?

Pepperoncini Roast is best eaten within 3-4 days when properly refrigerated in an air-tight container.

Shredded pot roast with pepperoncini pepper served with rice in a bowl

Easy Pepperoncini Roast (The Best Mississippi Pot Roast)



  1. Preheat the oven to 350˚F.
  2. On the stovetop, heat a large Dutch oven (or other oven-safe pot with a lid) on a high setting.
  3. In the meantime, mix 1 tablespoon of dressing seasoning with ½ tablespoon of onion powder in a small bowl. Evenly rub the mixture onto the roast.
  4. Add the olive oil to the pot. Once it is hot, sear the roast until browned, about 4 minutes on each side.
  5. Remove from the heat. Add the beef broth and the pepperoncini peppers with brine. Sprinkle roast with remaining 1 tablespoon of dressing seasoning and ½ tablespoon of onion powder. Add butter on top of the roast.
  6. Cover and cook for 3 hours or until the meat reaches an internal temperature of 202˚F and shreds easily with a fork.
  7. Remove Dutch oven from the heat and allow to rest for 15 minutes.


Slow Cooker Instructions: Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.

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