The Best Peperoncini Pot Roast Recipe

This Pot Roast simply melts in your mouth! It’s packed with so much flavor and the Peperoncinis and their juice add a slight kick and tang to it. This dish is a comfort food staple at home! A must try!

What is a Pot Roast? Pot roast is a classic American comfort food staple. It is perfect to be enjoyed during the Fall- Winter season when its cold outside, enjoying a warm and delicious pot roast art home feels like a warm hug!

Why using Peperoncinis and their juice? While untraditional, I find the light kick and tanginess from the peperoncini to be crucial to this dish. Meat cuts used for pot roasts are normally fattier and the acidity offsets the fats, as well as the acidity facilitates the digestion of the fatty meat!

Variations and Substitutions:

There are many different ways to make a juicy pot roast. My prefer method is to sear it first and then finish cooking it in the oven. However, if you have more time in your hands you can sear it and finish cooking it in the slow cooker. Regarding the cuts of meat you can use:

  • Chuck roast- my preferred option as it has more fat and flavor
  • Round roast

Recipe Notes 

If you want to speed up the cooking process you can cut the chuck into a few pieces prior to sautéing; If you like spicy, feel free to add more Peperoncinis; To make horseradish mashed potatoes- boil the potatoes, strain them through a sieve foe extra smoothness, add cream, butter, salt and horseradish to taste; If you have meat leftover, you can also make grilled cheese sandwiches with it.

Best served with

  • mashed potatoes are a must!
  • Sautéed sweet carrots
  • Roasted squash
  • Roasted Brussels sprouts

Common Questions

Can I skip the Peperoncini juice?

Absolutely! You can replace it with some wine instead!

Can I make it ahead of time?

Yes! Pot roast reheats easily in the microwave, covered in the oven or pan- seared.

The Best Peperoncini Pot Roast Recipe

This Pot Roast simply melts in your mouth! It’s packed with so much flavor and the Peperoncinis and their juice add a slight kick and tang to it. This dish is a comfort food staple at home! A must try!
2 from 3 votes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 554 kcal


  • 4 lbs Chuck roast
  • ½ cup Peperoncini juice
  • 3 Peperoncini to taste
  • Salt to taste (be mindful the Peperoncini juice is salty)
  • Pepper to taste
  • Espelette pepper to taste
  • 2 Rosemary sprigs
  • ¼ cup Olive oil for binding and sauté


  • Horseradish mashed potatoes
  • Sautéed carrot sticks in butter and EVOO


  • Chives
  • Drippings


  • Pat dry beef chuck and season with olive oil, salt and pepper; add to a greased Dutch oven and pan sear all sides until golden;
  • Add peperoncini juice, peperoncinis and aromatics to the seared chuck; cover and roast at 350 F for 2- 2.5 hours or until tender as you flip once half way through;
  • Once fork tender, remove thyme and Rosemary sprigs, shred into chunks and add it back to the oven for another 5 mins at 400 F to caramelize the edges of the meat;
  • Serve with horseradish mashed potatoes, sautéed carrots, Peperoncini, some of the drippings and enjoy!



Calories: 554kcalCarbohydrates: 0.5gProtein: 58gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 209mgSodium: 333mgPotassium: 1019mgFiber: 0.4gSugar: 0.1gVitamin A: 78IUVitamin C: 4mgCalcium: 55mgIron: 6mg
Keyword beef, comfort food, pot roast
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Vessys Gourmet Kitchen

Hi there, I'm Vessy and I love sharing recipes - both old and new! I grew up in Bulgaria where homemade food was very common, and my family were all great cooks, so it's been a big part of my life.

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