Slow Cooker Mississippi Ranch Beef (Printable Version)

Succulent pot roast infused with ranch seasoning, tangy pepperoncini, and butter. Slow-cooked beef shreds perfectly for hearty sandwiches or main dishes.

# Ingredient List:

→ Beef

01 - 3 pounds chuck roast, boneless
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Seasonings

04 - 1 ounce ranch seasoning mix, dry
05 - 1 ounce au jus gravy mix, dry

→ Vegetables

06 - 8 to 10 whole pepperoncini peppers
07 - 1/4 cup pepperoncini juice from jar

→ Dairy

08 - 1/2 cup unsalted butter, cut into pieces

# Directions:

01 - Pat the chuck roast dry with paper towels and season all sides generously with kosher salt and black pepper
02 - Place the seasoned roast in the bottom of a 6-quart slow cooker
03 - Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast
04 - Arrange the pepperoncini peppers around and on top of the beef, then pour the pepperoncini juice over the roast
05 - Distribute the butter pieces evenly over the top of the roast
06 - Cover the slow cooker and cook on LOW setting for 8 hours until the beef is tender and shreds easily with a fork
07 - Remove any large fat pieces from the surface and shred the beef directly in the slow cooker using two forks, mixing thoroughly with the cooking liquid
08 - Transfer the shredded beef and sauce to a serving dish and offer warm with sandwich rolls, mashed potatoes, or your preferred accompaniment

# Expert Advice:

01 -
  • It transforms a tough cut of beef into something so tender it falls apart at the mere suggestion of a fork.
  • Your slow cooker does the heavy lifting while you go about your day, no stirring or checking required.
  • The tangy, buttery sauce is honestly addictive and works equally well on sandwiches, potatoes, or straight from a bowl.
  • One ingredient does the seasoning work of five, cutting your prep time to practically nothing.
02 -
  • Pat your roast completely dry before seasoning—moisture is the enemy of flavor absorption, and I learned this the hard way the first time I skipped this step.
  • Resist opening that slow cooker lid repeatedly; every peek adds 15 minutes to your cooking time and you cannot get that time back, so trust the process.
  • Check your seasoning mixes for allergens before committing, especially if you're serving guests with dietary restrictions, as brands vary wildly in what they include.
03 -
  • Use a meat thermometer if you're nervous about doneness; the beef should reach at least 190°F for optimal tenderness, though 200°F is even better.
  • Save every drop of those pan juices—they're liquid gold and will make or break the final dish, so don't be tempted to drain them away.
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