Mississippi-Style Ranch Chuck Roast (Printable)

Tender beef slow-cooked with ranch, pepperoncini, and butter for a tangy, flavorful main dish or sandwich filling.

# What you need:

→ Beef

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

→ Seasonings

04 - 1 oz ranch seasoning mix, dry
05 - 1 oz 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

# How to make it:

01 - Pat the chuck roast dry and season all sides 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 and cook on LOW for 8 hours, or until the beef is tender and easily shreds with a fork.
07 - Remove any large fat pieces and shred the beef directly in the slow cooker using forks, then mix well with the cooking juices.
08 - Serve warm on sandwich rolls, over mashed potatoes, or as desired.

# Expert Advice:

01 -
  • The butter melts into every fiber of meat, creating a sauce so silky you'll find yourself spooning it over everything on your plate.
  • Eight hours of hands-off cooking means you can ignore the kitchen entirely, which is honestly the whole point of a slow cooker.
  • It tastes like something that took all day to make, but you spent maybe ten minutes prepping.
02 -
  • If your slow cooker has a HIGH setting, resist using it—the low, slow heat is what keeps the butter emulsified instead of separating into greasy puddles.
  • The pepperoncini juice is non-negotiable; I once tried substituting it with regular vinegar and the whole dish tasted flat and one-dimensional instead of bright.
03 -
  • Make sure your chuck roast is boneless and roughly the same thickness throughout so it cooks evenly without any tough spots.
  • Save the pan juices—they're like liquid gold for dipping sandwiches or enriching gravy, and throwing them out feels like a crime.
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