Slow Cooker Mississippi-Style Ranch Beef (Print)

Tangy pot roast with ranch, pepperoncini, and butter slow-cooked to tender perfection.

# Components:

→ 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

# Directions:

01 - Pat the chuck roast dry and season all sides with salt and pepper
02 - Place the roast in the bottom of a 6-quart slow cooker
03 - Sprinkle the ranch seasoning and au jus 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 - Dot the butter pieces 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, then mix well with the juices
08 - Serve warm on sandwich rolls, over mashed potatoes, or as desired

# Expert Advice:

01 -
  • It requires almost no hands-on time, just ten minutes of prep and then the slow cooker does all the heavy lifting.
  • The combination of ranch and pepperoncini creates this addictive tangy-savory depth that feels fancy but tastes approachable.
  • Leftovers are actually better the next day, so you're basically gifting yourself an easy dinner later in the week.
02 -
  • If your slow cooker runs hot, start checking the beef around the 7-hour mark—some cookers can overcook meat faster than others, and you want it tender but not falling apart before serving.
  • Don't skip patting the roast dry before seasoning; any excess moisture prevents the salt and pepper from properly adhering and dulls the flavor development.
03 -
  • For extra tang and spice, add another 4–5 pepperoncini peppers or a splash of hot sauce during the last 30 minutes of cooking so the flavors stay bright instead of mellowing out completely.
  • If you're cooking for someone who doesn't like things too tangy, reduce the pepperoncini juice to 2 tablespoons and add 2 tablespoons of beef broth instead—you'll still get the flavor complexity without the bite.
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