Slow Cooker Mississippi Pot Roast with Ranch and Pepperoncini
A tender pot roast slow-cooked with ranch seasoning and tangy pepperoncini peppers for a flavorful comfort meal. This American-inspired beef recipe, ready in about 490 minutes, pairs beef chuck roast, ranch dressing mix, au jus gravy mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef chuck roast
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) butter
- 6 peppers with juice pepperoncini peppers
- 1/2 tsp black pepper
- 1 tsp garlic powder
The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 3 lbs beef chuck roast into the slow cooker. Sprinkle 1 packet ranch dressing mix, 1 packet au jus gravy mix, 1 tsp garlic powder, and 1/2 tsp black pepper evenly over the roast.
- Step 2: Add 1/2 cup (1 stick) butter on top of the roast, then scatter 6 pepperoncini peppers along with their juice around the meat.
- Step 3: Cover and cook on low heat for 8 hours or until the roast is fork-tender and shreds easily.
- Step 4: Remove the roast and shred with two forks, mixing it with the cooking juices before serving.
