Mississippi Ranch Beef (Printable Version)

Tender beef slow-cooked with ranch, pepperoncini, and butter for sandwiches or potatoes.

# Ingredient List:

→ 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 pepperoncini juice

→ 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 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 -
  • Effortless preparation with just 10 minutes of hands-on time
  • Set-and-forget convenience perfect for busy weekdays
  • Incredibly versatile - serve as sandwiches or with mashed potatoes
  • The perfect balance of savory, tangy flavors
  • Leftovers taste even better the next day
02 -
  • Choose a well-marbled chuck roast for the most flavor and tenderness
  • Don't add extra liquid - the meat will release plenty as it cooks
  • For more flavor, brown the roast on all sides before adding to the slow cooker
  • Save the cooking liquid to make an amazing au jus for dipping
  • If you have leftovers, store the meat in its juices to keep it moist
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