Name: Slow Cooker Pepperoncini Pot Roast
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
Ingredients: 2.25 lb chuck roast ((approximately)); ¼ cup pepperoncini peppers juice; 6-8 whole pepperoncini peppers; ranch seasoning mix packet ((use ½ of the packet)); au jus seasoning packet ((use ½ of the packet)); ¼ cup unsalted butter; ½ cup beef broth

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This Slow Cooker Pepperoncini Pot Roast is one of those dinners that takes about 5 minutes to throw together and tastes like you worked a whole lot harder. Chuck roast cooks low and slow with pepperoncini peppers and their tangy juice, ranch seasoning, au jus and butter until the beef is tender enough to pull apart with a fork. Serve the shredded beef and all those savory juices over mashed potatoes or rice for an easy dinner with almost no hands-on work. If you love Mississippi pot roast, this simple pepperoncini version gives you those same buttery, tangy flavors with just a handful of ingredients.

The slow cooker meat in a bowl topped over mashed potatoes on the counter.

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 6-8 hours

Ingredients:

2-3 lb chuck roast
1/4 cup jar of pepperoncini peppers with juice
1/2 a packet og ranch seasoning mix
1/2 a pacxket of au jus seasoning; packet
1/4 cup of unsalted butter
1/2 cup of beef broth

On the counter is the classic ranch salad dressing dry mix in a package, gravy mix in a package the unsalted butter, the 2.25 pound chuck roast and the jar of peppers and juice.

Chuck roast: This is my pick for pot roast because the long cooking time gives the beef time to become tender and easy to shred.
Pepperoncini peppers + juice: Don’t drain that jar and throw away the juice! The peppers and brine give the beef its signature tangy flavor.
Ranch seasoning + au jus: These two seasoning packets are the shortcut that adds plenty of savory flavor without measuring a cabinet full of seasonings.
Unsalted butter: Adds richness as the beef cooks.
Beef broth: Optional, but you can add ¼ cup if you’d like a little extra cooking liquid.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Add the roast.
Place the chuck roast in the slow cooker.

Step 2: Add the pepperoncini.
Pour ¼ cup pepperoncini juice and the optional ¼ cup beef broth over the roast. Add 6–8 whole pepperoncini peppers.

Step 3: Season the beef.
Sprinkle half of the ranch seasoning packet and half of the au jus seasoning packet over the roast. Top with pieces of unsalted butter.

In a crockpot is the chuck roast, peppers and juice, packets of ranch seasoning, and gravy packet, unsalted tabs of butter on top of the meat in the crockpot on the counter.

Step 4: Slow cook.
Cover and cook on LOW for 6–8 hours, or until the beef is tender and easily pulls apart with a fork.

Step 5: Shred and serve.
Use two forks to shred the beef directly in the cooking juices. Serve over mashed potatoes or rice and spoon some of those flavorful juices over the top.

🍋 Simply Made Suggestions & Swaps …

Make sandwiches with the leftovers: Pile the shredded beef onto a toasted roll and add a few extra pepperoncini peppers.You may also like:
Adjust the peppers: Start with 6 if you want a milder pepperoncini flavor or add a couple more if you love that tangy bite.
Don’t rush the roast: If the beef isn’t pulling apart easily, give it more time. Chuck roast becomes more tender as it cooks low and slow.
Keep the juices: Shred the beef right into the liquid in the slow cooker so it can soak up all that flavor.

🫑 Before You Go…

If your slow cooker is earning its keep this week, don’t put it away yet. Try our Slow Cooker Mississippi Chicken for another easy dinner with those tangy pepperoncini flavors, or browse our Slow Cooker Favorites when you need another dinner that practically cooks itself.

And save this Slow Cooker Pepperoncini Pot Roast for the next time you need dinner handled in about five minutes. The slow cooker can take it from there. 😉

Slow Cooker Pepperoncini Pot Roast

Slow Cooker Pepperoncini Pot Roast is an easy 5-minute-prep dinner made with tender chuck roast, pepperoncini peppers, ranch seasoning, au jus and butter. Cook it low and slow until fall-apart tender, then serve over mashed potatoes or rice.

Tara

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Equipment

Slow cooker

Ingredients

2.25 lb chuck roast (approximately)
¼ cup pepperoncini peppers juice
6-8 whole pepperoncini peppers
ranch seasoning mix packet (use ½ of the packet)
au jus seasoning packet (use ½ of the packet)
¼ cup unsalted butter
½ cup beef broth

Instructions

Place the chuck roast in the slow cooker.
Pour ¼ cup pepperoncini juice and the optional ¼ cup beef broth over the roast. Add 6–8 whole pepperoncini peppers.
Sprinkle half of the ranch seasoning packet and half of the au jus seasoning packet over the roast. Top with pieces of unsalted butter.
Cover and cook on LOW for 6–8 hours, or until the beef is tender and easily pulls apart with a fork.
Use two forks to shred the beef directly in the cooking juices. Serve over mashed potatoes or rice and spoon some of those flavorful juices over the top.