There is something mighty comforting about a slow cooker roast on a cold December day, and this one keeps things as simple as can be. This is Mississippi pot roast, and with just a chuck roast, ranch seasoning, butter, and pepperoncini with a splash of brine, it cooks down into tender, savory beef with a rich buttery finish and just enough tang to wake everything up.
Serve it over mashed potatoes, buttered egg noodles, or a scoop of creamy grits to catch all those juices. For a winter supper table, I like it with roasted carrots, green beans, or a simple pan of baked sweet potatoes, and a basket of warm rolls does not hurt one bit.
4-Ingredient Mississippi Pot Roast
Servings: 6 to 8
Ingredients
3 to 4 lb raw beef chuck roast
1 packet (1 oz) dry ranch seasoning mix
1/2 cup (1 stick) butter
8 whole pepperoncini plus 1/4 cup of their brine
Directions
1. Put the chuck roast in the slow cooker crock. Sprinkle the ranch seasoning evenly over the top, then add the pepperoncini and pour in the 1/4 cup brine.
2. Lay the whole stick of butter on top of the roast.
3. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is very tender and pulls apart easily with a fork.
4. Shred the beef right in the cooker and turn it through the buttery juices. Serve hot with the pepperoncini and spoon some of the juices over each helping.
Variations & Tips
Cooking tip: Do not add extra salt or broth. The ranch mix and pepperoncini brine bring enough seasoning, and the roast will make plenty of liquid as it cooks.
Texture tip: Chuck roast is the cut you want here. If it is not fork-tender yet, put the lid back on and give it another 30 to 60 minutes rather than trying to force it.
Serving idea: If you want easy sandwiches the next day, pile the shredded beef onto toasted buns and spoon a little of the cooking liquid over the top. A slice of provolone melts nicely if you have it on hand, though the roast is just fine on its own.