Slow Cooker Mississippi-Style Ranch Beef (Printable)

Tender chuck roast slow-cooked with ranch seasoning, pepperoncini, and butter for shredding onto sandwiches or serving over potatoes.

# What you'll 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 plus 2 tablespoons pepperoncini juice

→ Fats

05 - 4 tablespoons unsalted butter

# Method:

01 - Place the trimmed 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 the whole pepperoncini peppers on top of the roast and drizzle with 2 tablespoons of pepperoncini juice.
04 - Place 4 tablespoons of unsalted 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 -
  • Incredible depth of flavor with minimal effort.
  • Versatile enough for sandwiches, potatoes, or tacos.
  • Uses simple pantry staples to create a gourmet-style roast.
02 -
  • Shred the beef directly in the slow cooker to keep it moist and flavorful.
  • Check labels on seasoning mixes for hidden allergens like soy or dairy.
  • The pepperoncini juice is the secret ingredient for that signature tangy finish.
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