If you’re looking for a pot roast with a little more personality, this recipe is for you. The banana peppers add just the right amount of zing without overwhelming the dish, while the low-and-slow cooking method ensures a tender, juicy roast every time. It’s a low-effort, high-flavor meal that tastes even better the next day. Perfect for cozy weekends, meal prep, or feeding a hungry crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chuck roast (or other well-marbled beef roast)
Banana pepper rings (jarred, with juice)
Onion, sliced
Garlic cloves, minced
Beef broth
Olive oil
Salt and pepper
Dried oregano
Dried thyme
Optional: carrots or potatoes for added vegetables
Directions
Pat the roast dry and season generously with salt, pepper, oregano, and thyme.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
Transfer the roast to a slow cooker or Dutch oven.
Add sliced onions and garlic over and around the meat.
Pour in the banana peppers with their juice and the beef broth.
Cover and cook on low for 8–10 hours in a slow cooker, or at 300°F (150°C) in a Dutch oven for 3–4 hours, until the meat is fork-tender.
Shred the meat with two forks and mix it into the juices before serving.
Servings and timing
This recipe serves about 6 people and takes roughly 8–10 hours in a slow cooker or 3–4 hours in the oven. Active prep time is only about 15 minutes.
Variations
Spicy Version: Add sliced jalapeños or a dash of red pepper flakes for extra heat.
Tangy Twist: Mix in a spoonful of Dijon mustard or balsamic vinegar before cooking for extra depth.
Add Veggies: Include baby carrots, chopped celery, or potatoes in the pot for a one-pot meal.
Shredded Sandwich Style: Serve the meat on toasted hoagie rolls with melted provolone for a peppery beef sandwich.
Make it Paleo: Skip store-bought broth and opt for homemade, and use clean, additive-free banana peppers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This pot roast also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
What type of beef roast works best?
Chuck roast is ideal due to its marbling and ability to become tender over long cooking times.
Are banana peppers spicy?
Banana peppers are mildly tangy with a gentle heat, making them family-friendly and flavorful without being overwhelming.
Can I use fresh banana peppers?
Yes, but using jarred banana peppers with their brine adds both flavor and moisture to the roast.
Do I need to sear the roast before cooking?
Searing adds flavor and a nice crust, but if you’re short on time, you can skip it and still get a delicious result.
Can I cook this in the Instant Pot?
Yes, pressure cook on high for about 60–70 minutes, then let the pressure release naturally for 10 minutes.
What’s the best way to serve this dish?
Serve over mashed potatoes, egg noodles, rice, or on crusty sandwich rolls.
Can I make this pot roast ahead of time?
Absolutely. In fact, the flavors deepen after a day in the fridge. Reheat gently before serving.
Is this dish gluten-free?
Yes, as long as your broth and banana peppers are gluten-free.
Can I add cheese to the sandwich version?
Yes, provolone, mozzarella, or pepper jack all pair well with the beef and peppers.
What if I don’t have beef broth?
You can substitute with vegetable broth or even water in a pinch, though beef broth adds the most flavor.
Conclusion
Banana Pepper Pot Roast is a comforting, zesty take on a classic dish, perfect for anyone who loves rich, slow-cooked meals with a twist. It’s simple to prepare, delivers complex flavor with minimal ingredients, and can be served in a variety of ways—from Sunday dinner to weekday sandwiches. Once you try it, you’ll keep coming back to this easy, flavorful favorite.
Banana Pepper Pot Roast is a zesty, slow-cooked twist on a classic comfort food. This tender beef roast is infused with the tangy heat of banana peppers, resulting in a rich and flavorful dish perfect for serving over mashed potatoes, rice, or in sandwiches.
Author:Catherine
Prep Time:15 minutes
Cook Time:8 hours (slow cooker) or 4 hours (oven)
Total Time:8 hours 15 minutes
Yield:6 servings
Category:Main Dish
Method:Slow Cooker or Braising
Cuisine:American
Diet:Gluten Free
Ingredients
3–4 lb chuck roast (or other well-marbled beef roast)
1 (16 oz) jar banana pepper rings, with juice
1 onion, sliced
4 garlic cloves, minced
1 cup beef broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Optional: 2 cups baby carrots or cubed potatoes
Instructions
Pat the roast dry and season with salt, pepper, oregano, and thyme.
Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides, 3–4 minutes per side.
Transfer the roast to a slow cooker or Dutch oven.
Add sliced onions and minced garlic over and around the meat.
Pour in the banana peppers with their juice and the beef broth.
Optional: Add baby carrots or potatoes around the roast.
Cover and cook on low for 8–10 hours in a slow cooker, or in a 300°F (150°C) oven for 3–4 hours, until fork-tender.
Shred the meat with two forks and stir into the juices before serving.
Notes
Use jarred banana peppers with juice for the best flavor and moisture.
Skip searing for a faster prep—just note it adds extra flavor.
Make it spicy with jalapeños or red pepper flakes.
Serve leftovers in hoagie rolls with provolone for sandwiches.
Dish freezes well for up to 3 months—great for meal prep.
