Banana Pepper Pot Roast (Keto + Whole30)
Published May 27, 2021 Updated Aug 08, 2025
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Banana Pepper Pot Roast
It’s not Sunday at my house without a roast in the crockpot and my southern green beans on the stove. I’m always creating new roast recipes so that I can change up the flavor components from week to week. My brand new Banana Pepper Roast may just be my favorite recipe yet. The juice from the banana peppers really takes this recipe over the top!
How To Make This Roast?
There are a couple of ways to cook this Banana Pepper Pot Roast. My favorite way is cooking it on low in the crockpot. I find that this method makes it super tender and clean-up is a breeze. However, cooking it the oven in a Dutch Oven is pretty darn tasty too. My grandmother would only cook her roast in a cast iron dutch oven and it was pure Heaven! I will cook on 375F for 2 hours and then reduce the heat to 350F for another hour or so. Be sure to check back occasionally to add liquid as needed.
How To Serve This Banana Pepper Pot Roast?
Leftovers Save Lives
Incorporating leftovers into your weekly menu will save you so much time and energy. Serving leftovers in a new way is something I do every single week. For example, you can use leftover roast and serve it in a different way to make it a whole new meal. Below are some ideas on how to serve leftover roast.
- On top of a salad
- Wrapped in a low carb tortilla
- Mixed with ranch coleslaw
- Stuffed in a sweet potato (if not keto)
- Sub this roast in my Shepard’s Pie recipe
Love This Recipe? Try Out More Of My Healthy Recipes
Banana Pepper Roast
Ingredients
- 3-4 lb beef chuck roast
- 1-2 tbsp olive or avocado oil for searing
- 1 1/2 cups beef broth
- 1 8- ounce jar banana peppers with juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon dried parsley
- 2 teaspoons minced onion
- 1 tablespoon ghee
- optional: 1 tbsp cornstarch or arrowroot flour mixed with 2 tbsp cold water (for the gravy)
Creamy Garlic Cauliflower Mash
- 1 large head cauliflower chopped into florets
- 3 cloves garlic peeled
- 2 tablespoons dairy-free butter
- 2-3 tablespoons unsweetened coconut milk (or preferred milk/cream)
- 2 tablespoons dairy-free sour cream ( I use KiteHill)
- 1/2 tablespoon nutritional yeast
- salt/pepper to taste
Instructions
Roast
- Season the Roast: Pat the roast dry with paper towels. Generously season all sides with salt and cracked black pepper.
- Sear for Flavor (Optional but Recommended): Heat ghee in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side, or until browned all over. This helps develop deeper flavor.
- Slow Cook: Transfer the roast to a crockpot. Add the beef broth, banana peppers with their juice, garlic powder, dried parsley, and minced onion. Cover and cook: Low for 8–10 hours, High for 4–6 hours until the beef is fork-tender and easily shreds.
- Once the roast is cooked, remove it from the crockpot and shred it. In a small bowl, mix 1 tbsp cornstarch or arrowroot flour with 2 tbsp cold water to make a slurry. Stir the slurry into the hot cooking liquid in the crockpot. It should start to thicken within a few minutes. If needed, turn the crockpot to HIGH and leave the lid off for 5–10 minutes to help it reduce slightly.
- Return the shredded beef to the crockpot and stir to coat in the thickened, flavorful gravy. Serve warm over cauliflower mash (recipe below)
Creamy Garlic Cauliflower Mash
- Steam or boil the cauliflower florets and garlic cloves together until very tender, about 10–12 minutes. Drain well and transfer to a food processor or blender. Add butter, milk, salt, and pepper. Blend until smooth and creamy. Stir in Greek yogurt or dairy-free sour cream until fully combined. Taste and adjust seasoning.
Notes
- Store any leftovers in an air-tight container for 4 days or freeze up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hands down the best pot roast you will ever eat. Simple to make and full of flavor. I love that there are options to freeze this, my family didn’t leave a single bit of left overs!
Thank you so much Kim! I am so happy to hear
Made this Saturday and our whole family loved it! And so simple to make. So good when looking for alternarive to traditional roast
Thank you so much! Happy to hear it was a hit!
Amazing!!!! Took the left over and made roast sandwiches the next and still amazing!
Yay Stephanie!!!! So love to hear how recipes are delicious and so accommodating for my followers. Thanks so much for your positive feedback.
Do you also add all the juice from the banana pepper jar into the slow cooker?
Excited to make this!
Hi! Looks delicious! What brand of banana peppers do you use to stay Whole30 compliant?
Look for banana peppers without added sugar, sulfites, or non-compliant preservatives. Great options include Mezzetta, Jeff’s Naturals, and Trader Joe’s.
Hey Mac! How would you adapt this for the instant pot?
I haven’t tested this recipe in the Instant Pot yet, so I can’t provide accurate times. Once I have a chance to try it, I’ll be sure to share the details!
Can we do this on high for 1/2 the time?
You can! However, I don’t recommend it. It might turn out tough and not as tender. The longer it cooks, the better.