Ranch Mississippi Roast Slow Cooker
Our Ranch Mississippi Pot Roast recipe turns your slow cooker into a savory cauldron of zesty ranch goodness. Our Mississippi roast with pepperoncinis and ranch seasoning makes for the ultimate weeknight delicacy. Shake on the HVR Seasoning before, during and after — and keep a ladle handy because your whole family will be coming back for seconds, thirds and fourths.
Prep Time15 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Servings: 6 people
Author: Hidden Valley
- 1 3–4 pounds boneless chuck roast boneless chuck roast
- kosher salt kosher salt and freshly ground black pepper, to taste
- ¼–½ cup flour, as needed (optional) all-purpose flour, as needed (optional)
- 3 tablespoons olive oil olive oil
- ½ cup beef broth beef broth
- 1 seasoning packet or 3 tbsp of shaker seasoning Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix
- 1 stick (4 ounces) butter unsalted butter
- 8 pepperoncini whole pepperoncini
- bread bread, cooked egg noodles, or potatoes for serving
Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
In a large skillet pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.
Place roast in the pot of a slow cooker. Pour beef broth around the roast, then sprinkle with seasoning mix, top with butter, and scatter pepperoncini over and around the roast.
Cover the slow cooker and set on low heat for 7 to 8 hours. When ready, shred the meat, mixing with the sauce in the slow cooker, and serve over bread, egg noodles, or potatoes.
Time-saving tip: In a rush? Swap the flour for one 1-ounce package of dry au jus gravy mix and skip the step for browning the meat.
Use the leftovers to make other recipes!