Slow Cooker Mississippi Chuck Roast

Ingredients

  • 3–4 lb chuck roast
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • ½ cup (1 stick) butter
  • 6–8 pepperoncini peppers
  • ¼ cup pepperoncini juice
  • Optional: 1 small onion, sliced

Instructions

  1. Place roast in the bottom of your slow cooker.
  2. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
  3. Top with butter, pepperoncini peppers, and the pepperoncini juice. (Add onion slices if desired for extra flavor.)
  4. Cover and cook on Low for 8 hours, or High for about 4–5 hours, until the roast is tender and easily shredded.
  5. Shred the beef in the juices before serving.

Serving Ideas

  • Serve with mashed potatoes or on toasted sandwich rolls with melted provolone.
  • Use leftovers for sliders, tacos, or over rice.