Mississippi Ranch Beef Slow Cooker (Print Version)

Succulent pot roast infused with tangy ranch seasoning and pepperoncini, slow-cooked to fork-tender perfection.

# What You’ll Need:

→ 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

# Step-by-Step:

01 - Pat the chuck roast dry and season all sides evenly 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 across the surface of the roast
04 - Arrange the pepperoncini peppers around and over the beef, then pour the pepperoncini juice over the entire roast
05 - Distribute the butter pieces across the top of the roast and seasonings
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 and shred the beef directly in the slow cooker using two forks, mixing thoroughly with the cooking liquid
08 - Serve warm on sandwich rolls, over mashed potatoes, or as desired

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts on your tongue without any fussy techniques or special skills.
  • Those briny peppers cut through the richness in a way that makes you want to keep eating even when you're full.
  • Your house smells absolutely incredible for hours, and everyone will ask what's cooking the moment they walk through the door.
02 -
  • Patting the roast dry before seasoning is non-negotiable—wet meat won't hold seasoning and the sauce becomes watery instead of rich.
  • Opening the slow cooker lid even once in those 8 hours adds 15–20 minutes to cooking time, so trust the process and stay patient.
03 -
  • Arrange peppers strategically so some stay on top where they won't dissolve completely—you want bites of pepper texture in your final dish.
  • If your slow cooker runs very hot, cook on the lowest setting available and check tenderness at 7 hours rather than waiting the full 8.
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