Pepperoncini Shredded Beef |

Pepperoncini Shredded Beef Roast

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Ever heard of a Mississippi Roast? This Pepperoncini Shredded Beef Roast is 100% based on that.

What’s that mean, exactly? Flavorful beef that simmers in a rich sauce in your slow cooker all day. Once you touch it, it practically shreds itself! This shredded beef is incredibly tender, and you can use it for just about anything—sandwiches, stuffed sweet potatoes, or on its own.

Oh, and the flavor…bold and rich. Your tastebuds will immediately sing the praises of this dish!

Pepperoncini Shredded Beef |

So if it’s based on a Mississippi Roast, why did I name this something totally different?

Well, I’ve never had the recipe this came from. I thought it would be disingenuous to steal the title if I’m not even certain it tastes like the original. Also, it’s totally ambiguous how the original even got the “Mississippi” in the title.

Whether or not it actually resembles the original, this pepperoncini shredded beef was too simplistic and fantastic not to share. According to that article I linked to two sentences ago, though, I’m a little late to jump on the love train for pepperoncini beef.

If you’re in the same boat, I highly recommend using this version instead of the “original”. The original calls for an entire stick of butter, a measly 2 pepperoncini, and a packet of ranch dressing mix filled with MSG and corn syrup solids. No thank you.

Pepperoncini Shredded Beef |

My version uses a fraction of the butter/ghee, way more pepperoncini (because come on, they’re awesome), and a simple spice blend similar to what you’d find in a homemade ranch dressing.

The result? Robust flavor and a hint of spice from the pepperoncini.

Oh, and if the mention of ranch freaks you out, know this: Tjay (my man spouse) absolutely despises ranch (can’t stand the smell, sometimes refuses to eat if I joke about adding it to dinner, visibly displays outright disgust if an unwitting server asks if he wants a side of ranch) and he still loves this dish. The pepperoncini is the star flavor here, not the spices.

When serving, I like to add an extra sprinkling of dried (or fresh!) dill.

I’d love to hear what you use this for—make sure you leave me a comment or tag me on Instagram so I can see!

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Pepperoncini Shredded Beef |

Pepperoncini Shredded Beef Roast

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Category: Entree
  • Method: slow cooker


  • 1 beef chuck roast (~2.5 lbs)
  • 1/4 cup ghee
  • 810 whole pepperoncini (or 1/22/3 cup sliced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons apple cider vinegar
  • 1/4 tsp red pepper flakes


  1. Place all ingredients in a slow cooker. Cook on low for 6-8 hours or until done.
  2. Shred with two forks—it should shred easily once it’s done!


Some people sear their roasts before cooking. I didn’t find that necessary for this recipe. If you choose to, though, heat a skillet on high heat. Sear the roast for about 1 minute on all sides before adding to the slow cooker.

Keywords: Pepperoncini Shredded Beef Roast


Pepperoncini Shredded Beef recipe - leave a beef chuck roast simmering in the crockpot all day and you'll be rewarded with this flavorful, rich shredded beef! This paleo recipe is a healthier take on the popular Mississippi Roast. Gluten free, clean eating, Whole30, and more!| #paleo #glutenfree #doyouevenpaleo #whole30


I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

10 thoughts to “Pepperoncini Shredded Beef Roast”

  1. I made this yesterday for last night’s dinner. This was, perhaps, the best slow cooker chuck roast we’ve ever had. Not kidding, folks. I combined all the dry spices together and rubbed them over the roast, put it in the slow cooker, then topped with the vinegar, peppers and butter (no ghee on hand). I didn’t sear. My roast was just under 2.5 lbs so I cooked it for 7 hours. Almost entirely gobbled up. My husband snagged the leftovers before I had the chance to hide them. This one is in the rotation. Thanks!

  2. Making this for the second time tonight! Our friends got us into this recipe and introduced us to adding sweet potatoes, onions, etc. to it that cook in all the juices. There is not a single person who tried this the first time I made it who didn’t rave about it (including my sister, who was on a Whole 30 month at the time). Anyways, highly recommend and can’t wait to try more of your recipes. 🙂

    1. Ooh, the addition of sweet potatoes and onions sounds amazing! I imagine kale would be pretty darn good too. Thanks so much for stopping by, Emily…your comment makes my heart so happy!

  3. My friends and I are doing a Whole30 and I used this as a base recipe for a dinner party. I used the equivalent amount of stew meat instead of an actual roast, and put everything in my InstantPot. I added 1/4 cup of the juice from the pepper jar, and 1/2 cup of beef broth. (You have to have a cup of liquid in the IP) Cooked on high pressure for 45min, and it came out perfectly! I used a slurry of water and arrowroot powder to thicken the cooking liquid into a gravy.

    Served the meat atop a bed of my sweet potato mash & it was an instant hit! I’m making the same thing again tomorrow for a separate dinner party!

    Sweet Potato Mash:

    -Follow this method for steaming your sweet potatoes:

    -Remove from the IP, instantly mash and add a tbsp of ghee, 2 tsp salt, 1 tsp black pepper, and a tablespoon of Trader Joe’s 21 Seasoning Salute.

  4. Did not disappoint my family loved it and wants it in the winter rotation!! I don’t have a crockpot so I used a dutch oven. I had to adjust the time by about 1/2, browned the meat, whisked in the ghee, apple cider vinegar and about 8 oz of water with beef better than bouillon. I sprinkled the spices over the meat, added the pepperoncini and cooked all in the oven at 300 convection for 15 minutes and then 275 convection for 2 1/2 more hours. In the future I would use chopped peppers as they didn’t break down the way they would have in a crockpot. Added bonus was that I used the finished broth to create a gravy for my family members who wanted noodles with the meat, until they discovered the sweet potato mash and then regretted their previous choice 🙂 Thank you for sharing, I enjoyed making and eating this dish!!

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