Slow Cooker Mississippi-Style Ranch Beef (Printable)

Succulent beef infused with tangy pepperoncini and savory ranch flavors, slow-cooked to melt-in-your-mouth perfection.

# What you'll need:

→ Beef

01 - 3 pounds 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 from jar

→ Dairy

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

# Method:

01 - Pat the chuck roast dry with paper towels 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 roast surface.
04 - Arrange pepperoncini peppers around and on top of the beef, then pour the pepperoncini juice over the roast.
05 - Distribute butter pieces across the top of the roast.
06 - Cover and cook on LOW setting for 8 hours, or until the beef is tender and shreds easily with a fork.
07 - Remove any large fat pieces and shred the beef directly in the slow cooker using two forks, mixing well with the cooking juices.
08 - Serve warm on sandwich rolls, over mashed potatoes, or as preferred.

# Expert Advice:

01 -
  • The beef shreds itself after 8 hours, meaning you skip the actual cooking stress entirely.
  • Those pepperoncini peppers deliver a tangy bite that keeps you coming back for more without any complicated flavor layering.
  • One slow cooker, minimal prep, and you've got a meal that tastes like it took way more effort than it did.
02 -
  • Don't skip patting the roast dry—wet meat won't brown properly and the seasonings won't adhere, which sounds small but changes everything.
  • Check your ranch and au jus mixes for allergens before serving to guests, since they often sneak in wheat or soy that people don't expect in what looks like a simple beef dish.
03 -
  • If your slow cooker runs hot, check the beef at the 7-hour mark—some models cook faster, and you want it shredding easily, not falling apart into stringy sadness.
  • Save every drop of that cooking liquid because it's a rich, flavorful sauce that makes the dish sing, not a byproduct to drain away.
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