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.
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.
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.
3. Rest.
Remove the beef from the oven and allow it to rest for 15 minutes before serving.
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
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Italian Beef Sandwich
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Over rice
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With cauliflower rice
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Over potatoes
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Alongside an Italian appetizer
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.
Store
Pepperoncini Roast can be stored safely in an air-tight container for 3-4 days in the refrigerator.
Freeze
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.
