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Banana Pepper Pot Roast

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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.

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

  1. Pat the roast dry and season with salt, pepper, oregano, and thyme.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides, 3–4 minutes per side.
  3. Transfer the roast to a slow cooker or Dutch oven.
  4. Add sliced onions and minced garlic over and around the meat.
  5. Pour in the banana peppers with their juice and the beef broth.
  6. Optional: Add baby carrots or potatoes around the roast.
  7. 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.
  8. 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.

Nutrition

Find it online: https://cookibly.com/banana-pepper-pot-roast/