Pot Roast with Pepperoncini/Dutch Oven

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Today, I present to you “Pot Roast with Pepperoncini” one of my absolute favorite version of pot roast. The peppers add a little kick to the meat that goes perfect with the flavor of the Italian Seasoning.

This is also one of the most versatile pot roast I have ever made, it can be serve with creamy polenta, over mashed potatoes, or like I did, with cauliflower mashed. The lefts over can be turned into sandwiches, (Imagine dunking your sandwich in the amazing juices of the meat) Tortas (don’t mess with me) or even quesadillas.

Ok, back to the roast. Of course you can make this in your crock pot and cook for 8 hours on low, but I prefer the Dutch Oven. It is faster and it also allows me to brown the meat which not only adds a better color to the meat but it also enhances its flavor.
Look at those beautiful peppers! I tell-ya I am getting ready to make a second roast as soon as I finish my left overs. I’ll make all my left overs dreams come true.

Find the printable recipe for my Pot Roast with Pepperoncini below!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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