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 Time 15 min
Cook Time 8 hr
Servings 6

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Ingredients (9)

boneless chuck roast 1 3–4 pounds
kosher salt and freshly ground black pepper, to taste
all-purpose flour, as needed (optional) ¼–½ cup
olive oil 3 tablespoons
beef broth ½ cup
unsalted butter 1 stick (4 ounces)
whole pepperoncini 8
bread, cooked egg noodles, or potatoes for serving
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet

Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning

For safe meat preparation, reference the USDA website.

Steps (4)

1

Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
2

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.
3

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.
4

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!