Mississippi-Style Ranch Beef Roast (Printable)

Tender chuck roast slow-cooked with ranch seasoning, pepperoncini, and butter for effortless shredding.

# What you need:

→ Beef

01 - 3 lbs chuck roast, trimmed

→ Seasonings & Mixes

02 - 1 packet (1 oz) ranch seasoning mix
03 - 1 packet (1 oz) au jus gravy mix

→ Vegetables

04 - 8 whole pepperoncini peppers with 2 tablespoons pepperoncini juice

→ Fats

05 - 4 tablespoons unsalted butter

# How to make it:

01 - Place the chuck roast in the bottom of a large slow cooker
02 - Sprinkle ranch seasoning mix and au jus gravy mix evenly over the beef
03 - Scatter whole pepperoncini peppers on top of the roast and drizzle with 2 tablespoons of pepperoncini juice
04 - Place butter on top of the roast
05 - Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily
06 - Shred the beef in the slow cooker using two forks, mixing it thoroughly with the pan juices
07 - Serve hot on sandwich rolls with sliced cheese, or over mashed potatoes as desired

# Expert Advice:

01 -
  • The whole thing comes together in ten minutes—just dump, cover, walk away, and eight hours later dinner practically makes itself.
  • That tangy-salty-buttery flavor hits different when you pile it on a roll with melted cheese, almost like the sandwich shops got their secret from slow cookers.
  • Leftovers transform into tacos, rice bowls, or nachos without any extra effort.
02 -
  • Don't skip the trimming step—visible fat will float to the top and make the finished dish feel greasy, but the marbling that stays creates the tenderness you want.
  • The magic happens in the last hour when the sauce reduces and concentrates; if you're short on time, bump it to high for five hours, but low and slow is truly better.
03 -
  • Browning the roast in a skillet before slow cooking deepens the flavor, but honestly, it's an optional step—the long cook time does most of the work anyway.
  • If you want it spicier, add extra pepperoncini or a few dashes of hot sauce to the juices; if milder, reduce the pepperoncini juice and add beef broth instead.
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