Italian Banana Pepper Pot Roast

By now we have all seen or heard of the famous Mississippi Pot Roast.  It sounds amazing, but I haven’t tried it.  Most dry ranch mixes have dairy solids, and I try to avoid dairy.  If I do eat dairy, I want it to be something worthwhile like butter.

I make Pot Roast 2-3 times a cold-weather season. And every time I do, my middle child complains about how this or how that it is.  So when I made this Italian Banana Pepper Pot Roast and served it, I expected the usual complaints.

That was NOT the case this time!  “Hey Mikey, he likes it!” He really liked it.

So overall, this recipe is a bonafide winner.  It is the only roast I make anymore.

Preparing the Freezer Bag

Combine boneless beef chuck shoulder roast, sliced banana peppers, chopped onion, Wildtree Chicken Bouillon Soup Base and Wildtree Italian Salad Dressing Mix in a freezer bag.  Freeze until ready to cook.

Preparing & Cooking the Meal

Thaw one night in refrigerator before placing contents of freezer bag plus 1 cup of water to CrockPot.  Cook on “low” setting for 6-8 hours.


Roast carrot sticks with Wildtree Roasted Garlic Grapeseed Oil, Pamper Chef Cherry Balsamic Vinegar & Salt in 400° oven for 20 minutes.  We also made Dad’s Breakfast Potatoes.


Before serving, chop roast with Pampered Chef Salad Chopper scissors.


Italian Banana Pepper Pot Roast


Italian Banana Pepper Pot Roast
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 6
  • 2lb boneless beef chuck shoulder roast
  • 4 banana peppers (mild or hot), seeds removed and sliced
  • 1 medium yellow onion, peeled and sliced
  • 3T Wildtree Italian Salad Dressing Mix
  • 1T Wildtree Chicken/Beef Bouillon Soup Base
  • 1 gallon-sized plastic freezer bag
  1. Label your freezer bag with name of meal, cooking instructions and "user by" date.
  2. Combine all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and lay flat in your freezer.
  1. The night before, move to refrigerator to thaw.
  2. Add contents of freezer bag plus 1 cup of water to slow cooker.
  3. Cook for 6-8 hours on "low" setting.
  4. Shred meat and serve!
Serve With...
  1. Potatoes & Vegetables