Slow Cooker Mississippi Roast
A flavorful Slow Cooker Mississippi Roast made with tender beef chuck, savory soup mix, creamy butter, and tangy pepperoncini peppers.
10 Servings
Ingredients
- 3 to 5 pounds boneless beef chuck roast
- 1 envelope onion soup mix
- 1 envelope dry ranch dressing mix
- ½ cup butter 1 stick
- ½ cup pepperoncini peppers
- ¼ cup pepperoncini juice
Instructions
Prepare the Slow Cooker:
- Lightly coat the inside of the slow cooker with non-stick cooking spray to prevent sticking and ease cleanup.
Arrange the Ingredients:
- Place the boneless beef chuck roast in the bottom of the slow cooker. Evenly sprinkle the onion soup mix and dry ranch dressing mix over the meat. Add the butter in pieces, distributing it across the roast. Scatter the pepperoncini peppers around the meat, and pour the juice evenly over the top.
Cook the Roast:
- Cover the slow cooker with its lid. Cook on low for 8 to 10 hours or on high for 5 to 6 hours, ensuring the meat is fully tender and infused with the seasonings.
Shred the Beef:
- Once the cooking time is complete, remove the lid and allow the roast to rest for approximately 10 minutes. Use two forks to gently shred the beef directly in the slow cooker. The meat will absorb the flavorful liquid as you shred.
Serve:
- Serve the shredded beef hot with your preferred sides, such as mashed potatoes or crusty bread.
Notes
To make this recipe gluten-free, use a certified gluten-free onion soup mix and ranch dressing mix. Verify that the pepperoncini peppers and juice are free of gluten-containing additives or preservatives.
Enjoy this comforting, flavorful dish, made perfect for family meals or special gatherings.