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Tender Pepperoncini Beef Mississippi Pot Roast

A warm, hearty dish made with beef chuck roast and flavored with pepperoncini, ranch dressing mix, and au jus gravy, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 3250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef chuck roast Look for good marbling for a juicy finish.
  • 1 jar (16 oz) pepperoncini peppers Use with juice for extra flavor.
  • 1 packet ranch dressing mix Adjust based on saltiness preference.
  • 1 packet au jus gravy mix
  • 1 cup beef broth For lower sodium option, use low-sodium broth.
  • 1/4 cup butter Can substitute with olive oil for dairy-free.

Method
 

Preparation
  1. Start by placing the beef chuck roast in the bottom of your crockpot. Make sure it’s centered so that it cooks evenly.
  2. Next, take the ranch dressing mix and the au jus gravy mix, and sprinkle them generously over the roast.
  3. Now, pour in the entire jar of pepperoncini peppers, including their juice, around the roast. Follow by pouring 1 cup of beef broth.
  4. For extra richness, place 1/4 cup of butter on top of the roast.
  5. Secure the lid on the crockpot and set it to cook. For tender meat, cook on low for 8-10 hours or on high for 4-5 hours.
  6. Once the cooking time is up, the roast should be tender and shred easily. Serve it warm with the cooking juices drizzled over the top.

Notes

Perfect for leftovers as it tastes even better the next day. Store in the fridge for 3-4 days and freeze for up to 3 months.