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5-Ingredient Crockpot Mississippi Roast with Butter and Ranch

Crockpot Mississippi roast is slow-cooked with ranch seasoning, au jus, butter, and pepperoncini until the beef is fork-tender and easy to shred. Serve it with the savory cooking juices spooned over the meat.
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Prep Time 10 minutes
Cook Time 8 hours
Resting 5 minutes
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 beef chuck roast 3- to 4-pound, boneless, excess surface fat trimmed
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 0.5 cup unsalted butter 1 stick
  • 6 pepperoncini peppers
  • 2 tbsp pepperoncini brine

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the beef chuck roast in a 6-quart slow cooker and sprinkle the ranch seasoning mix and au jus gravy mix evenly over it.
  2. Place the unsalted butter on top of the roast, then add the pepperoncini peppers and pepperoncini brine around it.
  3. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the roast is fork-tender and shreds easily.
  4. Shred the roast in the slow cooker and stir it into the cooking juices; let it rest in the juices for 5 minutes before serving.

Notes

For the most tender texture, cook until the roast is fork-tender and shreds easily. Refrigerate leftovers in the cooking juices for up to 4 days; freezer-friendly for up to 3 months. For a dairy-free option, use dairy-free butter.