Slow Cooker Mississippi-Style Ranch Beef (Print View)

Tangy pot roast with ranch, pepperoncini, and butter. Perfect shredded for sandwiches or served over mashed potatoes.

# Components:

→ Beef

01 - 3 lbs 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

→ Dairy

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

# Directions:

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 on top of the beef, then pour the pepperoncini juice over the entire roast.
05 - Dot the butter pieces across the top of the roast and peppers.
06 - Cover the slow cooker and cook on LOW setting for 8 hours until the beef is fork-tender and easily shreds.
07 - Remove any large fat deposits and shred the beef directly in the slow cooker using two forks. Mix thoroughly with the cooking juices.
08 - Transfer to serving dishes and serve warm on sandwich rolls, over mashed potatoes, or as preferred.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any real effort or babysitting.
  • That tangy, briny sauce is addictive whether you pile it on rolls or over potatoes.
  • It's one of those meals that looks fancy but requires maybe ten minutes of prep work.
02 -
  • Patting the roast dry at the beginning is non-negotiable—I learned this the hard way when wet beef refused to absorb the seasoning properly.
  • Don't use a smaller slow cooker or overfill it; the beef needs room to braise properly, and overcrowding traps steam that makes the meat tough instead of tender.
03 -
  • Buy pepperoncini peppers at any grocery store where the olives live—they're cheap, shelf-stable, and keep for months, so buy two jars and always have one on hand.
  • The secret to silky sauce is not peeking during cooking and resisting the urge to add extra liquid—trust that the beef and peppers release enough moisture to create pure, concentrated flavor.
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