Mississippi-Style Ranch Beef Roast (Printable Version)

Tender beef slow-cooked with ranch, pepperoncini, and butter for sandwich rolls or mashed potatoes.

# 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 plus 2 tbsp juice from jar

→ Fats

05 - 4 tbsp unsalted butter

# How To Make:

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 the whole pepperoncini peppers on top of the roast and drizzle with 2 tbsp of pepperoncini juice.
04 - Place the 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 cooking juices.
07 - Serve hot on sandwich rolls with sliced cheese, or over mashed potatoes as desired.

# Cooking Tips:

01 -
  • Effortless preparation with just 5 main ingredients
  • Set-it-and-forget-it slow cooker convenience
  • Versatile serving options from sandwiches to mashed potato topping
  • Deeply savory flavor profile with a hint of tang
  • Makes fantastic leftovers that taste even better the next day
02 -
  • For the best flavor, don't substitute fresh pepperoncini for jarred - the brine adds essential tanginess
  • If your sauce is too thin after cooking, remove the lid and turn to high for 15-30 minutes to reduce
  • Toasting sandwich rolls before adding the beef prevents them from getting soggy
  • Reserve some of the cooking liquid separately to serve as a dipping sauce for sandwiches
  • For food safety, always thaw frozen chuck roast completely before slow cooking
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