Pepperoni Pizza Pot Roast

by Sabrina Snyder

Published on

7 Comments

5 from 4 votes
8 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
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Pepperoni Pizza Pot Roast is the ultimate comfort food combo! Pepperoni, tender beef, and veggies slow cooked in Italian marinara for a new family favorite!

We all love a Classic Pot Roast but this fun Italian twist is sure to be a new favorite family friendly Dinner Recipe. This saucy, tender roast is great on pasta, mashed potatoes, and hoagie rolls!

Pepperoni Pizza Pot Roast in pot

PEPPERONI PIZZA POT ROAST

This delicious, fun new recipe is pot roast like you’ve never seen it before! Even the pickiest kids go wild as soon as you say pizza, so you know Pepperoni Pizza Pot Roast will be an instant hit. Adults will love the cacciatore-style sauce, you can tell the kids it’s spaghetti sauce with peppers, and everyone will love fun pepperoni twist.

Pepperoni Pizza Pot Roast is made with common pantry items and spices, like oregano, beef broth, and a jar of marinara sauce. If you are out of jarred spaghetti sauce, or just want homemade, make this quick and easy Marinara Sauce instead. It’s so easy you can make it while your chuck roast is searing.

This Pepperoni Pizza Pot Roast is a main dish that you can make in the oven, on the stove top, in a slow cooker, or in an Instant Pot. However you cook it, you are going to get fork tender beef in an amazingly beefy red sauce. Oh, and don’t forget the added smoky, slightly spicy flavor from the pepperoni. Yum! Check out the bottom of the post for all the ways to prepare Pepperoni Pot Roast.

Pepperoni Pizza Pot Roast in pot with sauce before cooking

The red sauce on Pepperoni Pizza Pot Roast is thicker than other pot roasts, but not quite as thick as a spaghetti sauce. If you want a thicker sauce to serve over pasta, add an extra cup of marinara sauce in the last 30 minutes of cooking. You can also remove the cover and simmer for 20-30 minutes until the sauce reduces.

For sure you want to serve Pepperoni Pizza Pot Roast with something that can soak up all that delicious marinara sauce, like Dinner Rolls and Mashed Potatoes. Its also a great with Italian pastas with red sauce like Baked Spaghetti (without the ground beef) and Stuffed Shells. You could also make delicious sandwiches with some Garlic Bread and provolone cheese!

MORE FUN FAMILY FAVORITE RECIPES

Pepperoni Pizza Pot Roast serving on plate with rotini pasta

VARIATIONS PEPPERONI PIZZA POT ROAST

  • Meat: Try bone-in chicken breasts or thighs (or a whole chicken, cut in pieces) instead of beef in this pot roast recipe. Chicken is going to braise faster but it will be fall off the bone delicious!
  • Mushrooms: Add in sliced white mushrooms or crimini mushrooms during the last 30 minutes of cooking for a more cacciatore-style sauce.
  • Pizza Toppings: You can add other pizza favorites like black olives, tomatoes, or cooked ground sausage. The tomatoes and sausage can go in with the sauce, but the olives should go in the last 30 minutes.
  • Low Carb: Serve Pepperoni Pizza Pot Roast as a Keto dinner. Skip the pasta, bread, and potatoes and serve over Spaghetti Squash. Top lots of mozzarella cheese.

Oven Roasted Pepperoni Pizza Pot Roast

Finish Pepperoni Pot Roast in the oven instead of the stovetop. Preheat oven to 350 degrees. Prepare the pot roast according to the recipe card. Once everything is in the dutch oven and combined, cover and place in the oven. Cook for 2 ½ to 3 hours.

Pepperoni Pizza Pot Roast ingredients in pot, without sauce

Slow Cooker Pepperoni Pizza Pot Roast

  • In a large skillet, sear the seasoned chuck roast 6-8 minutes on both sides.
  • Place beef in slow cooker.
  • Sauté onions if you like in the hot skillet for 3-4 minutes, and deglaze pan with beef broth.
  • Add all the ingredients, including sautéed onions and broth, to the slow cooker with beef. Stir to combine.
  • Cover crockpot with lid. Cook on low for 6-8 hours, or on high 3-4 hours, until meat is fork tender.

Instant Pot Pepperoni Pizza Pot Roast

    • Season beef and set Instant Pot to Sauté Function. Add oil to pot.
    • Once oil is hot and shimmering, brown beef on all sides and then set aside. 
    • Sauté onions until translucent and add bell peppers, cooking 2-3 minutes more.
    • Deglaze Instant Pot (set on warm/cancel) with beef broth, scraping any brown bits from bottom and sides.
    • Add the beef back to the pot along with all the remaining ingredients. Stir to combine and secure lid.
    • Set valve to sealed and cook on Manual High Pressure for 70 minutes.
    • Release pressure naturally before removing and serving.

MORE DELICIOUS CHUCK ROAST RECIPES:

HOW TO STORE PEPPERONI PIZZA POT ROAST

  • Serve: Keep Pepperoni Pizza Pot Roast at room temperature no more than 2 hours before refrigerating.
  • Store: Cool pot roast and place in an airtight containers. Refrigerate Pepperoni Pizza Pot Roast for up to 4 days.
  • Freeze: Once meat and sauce is cooled, transfer to sealed containers and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and heat in oven or on stovetop.

Pepperoni Pizza Pot Roast in pot

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Dinner, then Dessert

Pepperoni Pizza Pot Roast

Pepperoni Pizza Pot Roast is the ultimate comfort food combo! Pepperoni, tender beef, and veggies slow cooked in Italian marinara for a new family favorite!
Yield 8 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Dinner
Cuisine American, Italian
Author Sabrina Snyder
Pepperoni Pizza Pot Roast in pot
PrintRate

Ingredients
 

  • 3 pounds beef chuck roast , boneless
  • 1 teaspoon Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 large yellow onion , diced
  • 1 green bell pepper , cut into 1” chunks
  • 1 red bell pepper , cut into 1” chunks
  • 20 pepperonis
  • 24 ounces marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce

Instructions

  • Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
  • Cook on both sides until seared well, 6-8 minutes on each side.
  • Remove the beef from the pot and add in the onions.
  • Sauté until translucent and lightly browned, about 3 to 4 minutes.
  • Add in the green and red bell peppers, pepperonis, marinara sauce, seasonings, beef broth and Worcestershire sauce and stir well.
  • Add the beef back to the pot, cover and cook for 3 hours.

Nutrition

Calories: 372kcal | Carbohydrates: 8g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 1208mg | Potassium: 987mg | Fiber: 2g | Sugar: 5g | Vitamin A: 911IU | Vitamin C: 38mg | Calcium: 57mg | Iron: 5mg

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Pepperoni Pizza Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. What a creative and rich dish, I love how flavorful this recipe was. This was one of the best twists on pot roast, we loved it.

    Reply