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5 Alternatives to Pepperoncini in Mississippi Pot Roast [+ Recipe]

Alternatives to Pepperoncini in Mississippi Pot Roast
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The tangy kick from pepperoncini peppers in Mississippi pot roast is what gives the dish its distinctive taste. It’s the one thing I cannot go without when making the dish. But what if you don’t have a jar of pepperoncini on hand or want to mix it up? No worries, I’ve got you covered. I bring you the best alternatives for pepperoncini in a Mississippi pot roast.

What to Use Instead of Pepperoncini?

Being a lifelong cook and recipe creator means I’m always experimenting in the kitchen. Over the years, I’ve discovered several substitutes for pepperoncini that work great in Mississippi pot roast and add lots of flavors. Whether you like it spicy, sweet, or savory, there’s an option for you.

The mild but tangy flavor of banana peppers makes them the best pepperoncini substitute, but you also can’t go wrong with jalapeños, anaheim peppers, poblano peppers, or any green chilies. Let’s explain every substitute in detail so you could find what suits you the most.

Banana Peppers: Mild-but-Tangy

Banana peppers are the number one substitute for pepperoncini. They have a mild heat and tangy flavor that works great in Mississippi pot roast.

Banana peppers are elongated yellow peppers that are sweet with just a touch of heat. They’re usually pickled, providing a bright tang and spice like pepperoncini. I like using 3-4 whole banana peppers instead of the typical pepperoncini. Slice them in half lengthwise for more surface area and flavor distribution.

Banana peppers have a mild spiciness, around 500 Scoville heat units, so they won’t overwhelm the roast with heat but will still provide a kick. Their tangy and fruity flavor comes through nicely. Add some seeds if you want to turn up the heat. Or, for less spice, remove the seeds first.

Banana peppers are more widely available than pepperoncini, making them easy to find at most grocery stores. Look for them near the pickles and pickled veggies. Jarred banana peppers will last for several months in the refrigerator after opening.


Mississippi Pot Roast Tacos [Recipe]

Jalapeños: A Spicy Substitute

Jalapenos in Mississippi Pot Roast

Jalapeños pack some serious heat, so start with just one or two peppers. You can always add more spice to the next batch, but you can’t remove it once it’s in there! I like to slice the jalapeños in half lengthwise, remove the seeds for less heat if desired, and throw them right into the pot with the roast.

The jalapeños will infuse the pot roast with their signature smoky flavor as it cooks. Be sure to also add the jalapeño brine to the pot for extra zing – just take it slow until you know your heat tolerance. 

Jalapeños may be more commonly associated with Mexican cuisine, but they work amazingly well in Mississippi pot roast. Give them a try in place of the pepperoncini for a bolder kick of heat in this classic comfort food dish. Your taste buds will thank you, even if your eyes start to water!

Anaheim Peppers: Versatile and Mild

Anaheim peppers are a great choice for adding flavor to Mississippi pot roast without too much heat as an alternative to pepperoncini. Anaheim peppers are mildly spicy chiles that provide a subtle kick of flavor. 

They have an elongated shape and green color when fresh, ripening to red if left on the vine. I like to use Anaheim peppers because the mild heat complements the richness of the chuck roast and vegetables. 

Moreover, Anaheim peppers retain their shape during cooking, so you get whole slices of pepper in the finished dish. Lastly, their earthy, tangy flavor permeates the pot roast. The longer the peppers cook with the roast, the more their flavor infuses into the meat and gravy.

Poblano Peppers: Hearty Flavor

Poblanos have an earthy, mildly spicy flavor that perfectly complements the hearty beef chuck roast. They’re also widely available, so you can easily find them at most major grocery stores.

Poblanos start dark green, almost black, and turn red as they ripen. For pot roast, I prefer to use the green variety. To prepare them, I roast the poblanos, then peel off the skin. Roasting gives them a smoky flavor and makes them easier to peel. It also allows you to control the spiciness – the longer you roast, the milder they become.

To roast poblanos, place them over an open flame and turn them regularly until the skins are charred. You can also broil them in the oven on high heat, turning them every few minutes. 

Once roasted, steam them in an airtight bag or container for about 15 minutes. This helps loosen the skins so you can peel them off quickly. Remove the stems, seeds, and veins, then slice the poblanos into strips.

See how to clean, roast and peel them in this video!

Green Chiles: Southwestern Twist

Diced green chiles add a Southwestern kick that complements the roast perfectly. Just dice up 2-3 chiles and add them in with (or instead of) the pepperoncini. The green chiles have an earthy, vegetal flavor that enhances the savory notes of the chuck roast. They’re also usually pretty inexpensive to buy.

Just start with half the amount of green chiles the recipe calls for in pepperoncini, and you can add more chiles to taste your desired spice level next time. The chiles soften as the pot roast cooks and infuse the gravy with their flavor.

Mississippi Pot Roast With Anaheim Peppers
Mississippi Pot Roast With Anaheim Peppers

Mississippi Pot Roast with Anaheim Peppers

Author: Laura Bais
An amazing alternative to pepperoncini, anaheim peppers are sure to give a subtle kick to your Mississippi pot roast. Get cooking and make something truly delicious!
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Prep Time 8 minutes
Cook Time 9 hours
Total Time 9 hours 8 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 438 kcal


  • Slow-Cooker/Crock Pot


  • 3 lbs Chuck Roast
  • 1 Onion
  • 2 cloves Garlic
  • ½ lb Fresh Anaheim Peppers
  • 1 stick Butter
  • 1 pack Ranch Seasoning
  • 1 pack Au Jus Seasoning
  • 1 cup Water


  • Clean the peppers, and chop them into quarters or halves, however you like best. Dice the onions and the garlic finely.
  • Warm up your crock pot, and put the butter in.
  • Put in the roast, and scatter the peppers, onions, and garlic over the roast.
  • Sprinkle the seasonings over the roast, and pour the water into the crock pot. Put the stick of butter on top.
  • Put the lid over it and cook on low for 8-10 hours. Your dish is done once the meat is so tender it starts falling apart.
  • When your chuck roast is over, shred the meat in the pot. You can use two forks for this.
  • If you like, you can make gravy out of the juice, but make sure you separate the fat.
  • Serve over your favorite side dish or as sliders, and enjoy!


Serving: 1servingCalories: 438kcalCarbohydrates: 7gProtein: 33gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 148mgSodium: 1050mgPotassium: 591mgFiber: 1gSugar: 2gVitamin A: 375IUVitamin C: 5mgCalcium: 38mgIron: 4mg
Keyword Mississippi Pot Roast, Slow-Cooking

Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.

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