Slow Cooker Mississippi Ranch Beef (Printable version)

Tender beef slow-cooked with ranch, pepperoncini, and butter for ultimate Southern flavor

# What You Need:

→ Beef

01 - 3 pounds chuck roast, trimmed

→ Seasonings & Mixes

02 - 1 packet (1 ounce) ranch seasoning mix
03 - 1 packet (1 ounce) au jus gravy mix

→ Vegetables

04 - 8 whole pepperoncini peppers
05 - 2 tablespoons pepperoncini juice

→ Fats

06 - 4 tablespoons unsalted butter

→ Optional for Serving

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

# How to Make It:

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 cooking juices and seasonings.
07 - Serve hot on sandwich rolls with sliced cheese, or over mashed potatoes as desired.

# Expert Advice:

01 -
  • Minimal prep time of only 10 minutes.
  • Rich, savory flavor profile with a subtle tangy kick.
  • Versatile enough for sandwiches, tacos, or serving over potatoes.
02 -
  • Cook on low for the full 8 hours for the most tender, shreddable results.
  • Use two forks to shred the beef while it is still warm for maximum ease.
  • Save the extra juice for dipping your sandwich rolls like a French dip.
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