Banana Pepper Pot Roast (Keto + Whole30)

5 from 2 votes
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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!

pouring gravy over the roast

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?

Banana Pepper Pot Roast Pinterest Pin

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
a overhead shot of cauliflower mash, green beans and roast

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Banana Pepper Roast

By: Ashley McCrary
5 from 2 votes
My Banana Pepper Pot Roast is healthy comfort food at its best. Only a 5-minute prep and you're on your way to a delicious meal your entire family will love. Serve over cauliflower mash for the perfect Keto, Whole30, and Paleo dinner. 
Prep Time: 5 minutes
Servings: 8 servings


  • 3-4 lb beef chuck roast
  • 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 STEP: Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and brown each side of the roast. 2 minutes or so on each side. 
  • Turn the crock-pot on low and add the beef broth and roast. Season the top of your roast until completely covered with the spices. Add the ghee and jar of banana peppers. Add on the lid. 
  • Cook on low for 7-8 hours. Shred the roast with a fork before serving.
  • Enjoy!


  • Store any leftovers in an air-tight container for 4 days or freeze up to 3 months. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating


  1. 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!

  2. 5 stars
    Made this Saturday and our whole family loved it! And so simple to make. So good when looking for alternarive to traditional roast

    1. Yay Stephanie!!!! So love to hear how recipes are delicious and so accommodating for my followers. Thanks so much for your positive feedback.