Slow Cooker Mississippi Ranch Beef (Print)

Fork-tender beef slow-cooked with ranch, pepperoncini, and butter. Perfect shredded for sandwiches or served over potatoes.

# Components:

→ 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 juice from jar

→ Fats

05 - 4 tablespoons unsalted butter

→ Optional for Serving

06 - Sandwich rolls or hoagie buns
07 - Sliced provolone or Swiss cheese

# Directions:

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 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

# Expert Advice:

01 -
  • Minimal prep means you can dump everything in the slow cooker while your coffee is still hot.
  • The house smells incredible for eight straight hours, and nobody will believe you barely did anything.
  • It's forgiving enough that even if you're gone longer than planned, the beef just gets more tender and spongy in the best way.
  • Leftovers transform into tacos, grain bowls, or quick dinners without any extra work.
02 -
  • Don't trim all the fat from the chuck roast—that marbling is what keeps it from drying out and what makes the liquid silky; you want at least some white lines running through it.
  • The two seasoning mixes are doing very different jobs, so don't skip either one: ranch brings the herbal flavor and tangy profile while au jus adds beef depth and body to the liquid.
03 -
  • If your slow cooker runs hot, check the beef around the six-hour mark—some models cook faster, and you don't want it falling apart before the flavors have fully melded.
  • Use butter instead of oil or margarine in this recipe; the dairy solids add a subtle richness that you'll miss if you go plant-based here, though you can try it if you prefer.
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