Crock-Pot Pepperoncini Pot Roast

A Fork's TaleReviews(8)
Angelina Barone: "Great flavor. I was worried about how spicy it wo…" Read More


  • 5 pounds beef roast
  • 16 ounces pepperoncini peppers (with liquid)
  • 1 package italian salad dressing mix
  • 1 package brown gravy mix
Read Directions


Yummly User
Great flavor. I was worried about how spicy it would be, but it has the perfect amount spice.
Excellent and easy. Didn’t modify- would def make again.
its very hot! next time ill try less peppers.
Not bad , took longer to access the recipe than to put it together
Jeni B. 25 Apr
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 K. 26 Oct 2016
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. 19 Jan 2016
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 Jan 2016
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.