🥘 Mississippi Roast (Slow Cooker Classic)
Ingredients
3–4 lb beef chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
8–12 pepperoncini peppers
½ cup pepperoncini juice (from the jar)
½ cup unsalted butter (1 stick)
How to Make It
Add roast to slow cooker
Plop the chuck roast in. No need to sear (but you can if you’re feeling fancy).
Season
Sprinkle the ranch mix and au jus mix evenly over the meat.
Add peppers + butter
Toss in pepperoncinis and pour in the juice. Lay the butter on top.
Cook low & slow
LOW: 8 hours (best texture)
HIGH: 4–5 hours
It’s done when it shreds easily with a fork.
Shred + soak
Shred the beef in the juices and let it soak for 10–15 minutes before serving.
🍽 How to Serve
Over mashed potatoes
On hoagie rolls for messy, amazing sandwiches
With rice or egg noodles
In tacos with a little slaw (trust me)
🔥 Optional Upgrades
More kick: Add 1–2 tbsp pepperoncini juice extra
Garlicky: Throw in 3–4 smashed garlic cloves
Thicker gravy: Stir in a cornstarch slurry at the end and simmer 10 minutes on HIGH
Crispy edges: Broil shredded beef on a sheet pan for 3–5 minutes, then spoon juices over
⏱ Oven Method (if you don’t have a slow cooker)
275°F / 135°C, covered, 3.5–4 hours
Same ingredients, same steps—just use a Dutch oven
Want a version for Instant Pot or scaled for meal prep?
