Mississippi Pepperoncini Roast

This recipe uses a chuck roast seasoned with packet mixes of ranch and au jus gravy, combined with pepperoncini peppers and butter, and cooked in a slow cooker for eight hours on high. The slow, moist heat breaks down the meat fibers to a shreddable texture while infusing the beef with the tang from the pepperoncini and savory ranch and gravy flavors.

The finished beef is moist and tender with subtle spiced acidity from the peppers. It can be shredded directly in the slow cooker for ease. Optionally, the remaining juices can be blended and thickened with flour to create a gravy to serve over the meat.

This roast is convenient for busy days, requiring minimal preparation and resulting in a satisfying main dish that pairs well with sides like mashed potatoes or sandwich rolls for pulled beef.