Save Experience the savory, tender delight of Mississippi-Style Ranch Beef, a slow-cooker classic that has taken kitchens by storm. This dish transforms a simple chuck roast into a succulent, melt-in-your-mouth masterpiece using a unique combination of tangy pepperoncini and rich seasonings.
Save With only 10 minutes of prep time, this recipe is perfect for busy weekdays or low-stress weekend entertaining. The low and slow cooking process ensures the beef is perfectly fork-tender every time.
Ingredients
- Beef: 3 lbs (1.4 kg) chuck roast, trimmed
- Seasonings & Mixes: 1 packet (1 oz/28 g) ranch seasoning mix, 1 packet (1 oz/28 g) au jus gravy mix
- Vegetables: 8 whole pepperoncini peppers (plus 2 tbsp juice from jar)
- Fats: 4 tbsp (55 g) unsalted butter
- Optional for Serving: Sandwich rolls or hoagie buns, sliced provolone or Swiss cheese
Instructions
- Step 1
- Place the chuck roast in the bottom of a large slow cooker.
- Step 2
- Sprinkle ranch seasoning mix and au jus gravy mix evenly over the beef.
- Step 3
- Scatter the whole pepperoncini peppers on top of the roast and drizzle with 2 tablespoons of pepperoncini juice.
- Step 4
- Place the butter on top of the roast.
- Step 5
- Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.
- Step 6
- Shred the beef in the slow cooker using two forks, mixing it with the juices.
- Step 7
- Serve hot on sandwich rolls with sliced cheese, or over mashed potatoes as desired.
Zusatztipps für die Zubereitung
For the best results, use a large slow cooker (6-quart or larger). To achieve a leaner result, trim visible fat from the roast before cooking. Always use two forks for effortless shredding once the meat is tender.
Varianten und Anpassungen
To make this dish gluten-free, ensure you select certified gluten-free ranch and au jus mixes. If you prefer a spicier kick, add extra pepperoncini or a splash of hot sauce to the slow cooker.
Serviervorschläge
Piling the beef onto sandwich rolls with melted provolone or Swiss cheese is a classic choice. Alternatively, serve it over creamy mashed potatoes to soak up the juices, or use leftovers for flavorful tacos and rice bowls.
Save Whether served on a bun or over a bed of potatoes, this Mississippi-Style Ranch Beef is a comforting, flavor-packed meal that is sure to become a new family favorite.
Recipe Guide
- → What cut of beef works best for Mississippi-style roast?
Chuck roast is ideal for this preparation. The marbling and connective tissue break down during long slow cooking, resulting in tender, shred-able meat. Look for a well-marbled 3-pound roast and trim excess fat before cooking.
- → Can I make this without a slow cooker?
Yes. Cook in a Dutch oven at 300°F for 3-4 hours, covered tightly. Check periodically and add small amounts of beef broth if the liquid reduces too much. The beef is done when it shreds easily with a fork.
- → What's the purpose of the butter in this dish?
The butter adds richness and helps carry the ranch and au jus seasonings throughout the beef. As it melts slowly, it infuses the meat and creates a velvety cooking liquid that keeps the beef incredibly moist.
- → How do I store and reheat leftovers?
Store shredded beef and cooking juices together in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed. The beef also freezes well for up to 3 months.
- → Can I adjust the spice level?
Absolutely. Add more pepperoncini peppers or extra juice from the jar for increased tang and heat. For more spice without the tang, add crushed red pepper flakes or a few dashes of hot sauce to the seasoning mix.