Mississippi Roast



3-4 pound chuck roast

1 tablespoon vegetable oil

Salt and pepper, to taste

1 packet (1 ounce) ranch dressing mix (or use homemade seasoning)

1 packet (1 ounce) au jus gravy mix

1/2 cup unsalted butter

6-8 pepperoncini peppers

1/4 cup pepperoncini juice

1/2 cup low-sodium beef broth (optional for extra moisture)

3 cloves garlic, minced

1 teaspoon dried dill (optional, for added flavor)

1 teaspoon onion powder (optional)


Start by patting the chuck roast dry with paper towels. Season it with salt and pepper on all sides.

In a large skillet, heat the vegetable oil over medium-high heat. Sear the chuck roast on all sides until browned. This step helps to develop rich flavors.


Transfer the seared roast to the slow cooker.

Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.

Place the unsalted butter on top of the roast, and scatter the pepperoncini peppers around it.

Pour the pepperoncini juice over the roast. If you prefer extra moisture, add the beef broth at this stage.

Add the minced garlic, dried dill, and onion powder (if using) for additional flavor.

Cover the slow cooker and cook on low for 8 hours or until the roast is tender and easily shreds with a fork.

Once cooked, shred the meat using two forks and mix it well with the flavorful juices in the slow cooker.

Taste and adjust the seasoning if necessary.

Serve the shredded Mississippi Roast with your choice of side dishes, such as mashed potatoes, rice, or crusty bread.