A flavorful and tender slow cooker pot roast made with beef chuck roast, ranch seasoning, butter, and tangy pepperoncini peppers. This easy recipe delivers melt-in-your-mouth beef with minimal effort.
Use a well-marbled chuck roast for best results. Do not skip the pepperoncini juice as it tenderizes the meat. Let the roast rest 10 minutes before shredding to lock in juices. Butter can be substituted with a dairy-free alternative for a dairy-free version. Ranch and au jus seasoning packets should be checked for gluten if needed. If sauce is thin, thicken with cornstarch slurry. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.
Keywords: Mississippi pot roast, slow cooker pot roast, beef chuck roast, pepperoncini, easy dinner, comfort food, slow cooker recipe