Mississippi-Style Ranch Beef (Printable)

Tangy, tender beef slow-cooked with ranch seasoning and pepperoncini for sandwiches or main dishes.

# What You’ll Need:

→ Beef

01 - 3 pounds boneless chuck roast
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Seasonings

04 - 1 ounce ranch seasoning mix (dry)
05 - 1 ounce au jus gravy mix (dry)

→ Vegetables

06 - 8 to 10 whole pepperoncini peppers
07 - 1/4 cup pepperoncini juice from jar

→ Dairy

08 - 1/2 cup unsalted butter, cut into pieces

# How To Make It:

01 - Pat the chuck roast dry with paper towels and season all sides evenly with kosher salt and black pepper.
02 - Place the seasoned roast in the bottom of a 6-quart slow cooker.
03 - Sprinkle the ranch seasoning mix and au jus gravy mix evenly across the entire surface of the roast.
04 - Arrange the pepperoncini peppers around and on top of the beef, then pour the pepperoncini juice over the roast.
05 - Distribute the butter pieces evenly over the top of the roast.
06 - Cover the slow cooker and cook on LOW setting for 8 hours, until the beef is tender and easily shreds with a fork.
07 - Remove any large fat pieces from the surface and shred the beef directly in the slow cooker using two forks, mixing thoroughly with the cooking juices.
08 - Transfer the warm shredded beef and gravy to a serving vessel. Serve on sandwich rolls, over mashed potatoes, or as desired.

# Expert Advice:

01 -
  • Eight hours of hands-off cooking means you can forget about dinner until it's actually time to eat.
  • Those pepperoncini peppers and tangy juices taste like you fussed over this for hours, but honestly you barely did anything.
  • It's naturally gluten-free and transforms into sandwiches, served over potatoes, or eaten straight from a bowl depending on your mood.
02 -
  • If your slow cooker runs hot, start checking the beef at the 7-hour mark because tough meat overshoots to mushy real fast if you're not paying attention.
  • Don't skip draining the peppers—that juice is essential, not optional, and it's what separates this from just tasting like seasoning packets.
03 -
  • If your slow cooker tends to run hot, place a kitchen towel under the lid to trap less heat and cook more gently.
  • Cut your butter into actual pieces instead of trying to use a whole stick—it melts more evenly and incorporates better into the sauce.
Return