Mississippi-Style Ranch Beef (Print Version)

Tender beef slow-cooked with ranch seasoning, pepperoncini, and butter for fork-shredding perfection.

# What You'll 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 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

# How To:

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

# Expert Tips:

01 -
  • Easy Preparation: With only 10 minutes of prep time, the slow cooker handles the rest of the work.
  • Incredibly Tender: Cooking the chuck roast for 8 hours on low ensures it shreds effortlessly with a fork.
  • Bold Flavor Profile: The combination of ranch mix, au jus gravy, and tangy pepperoncini creates a unique, buttery sauce.
02 -
  • Low and Slow: Always cook the roast on the low setting for the full 8 hours to achieve the best texture.
  • Flavor Infusion: Don't skip the 2 tablespoons of juice from the pepperoncini jar; it provides a vital acidic balance to the rich gravy.
  • Toast the Buns: If serving as sandwiches, a quick toast with the cheese under the broiler adds a delicious crunch and gooey finish.
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