Slow Cooker Ranch Mississippi Pot Roast That Practically Falls Apart

Slow Cooker Ranch Mississippi Pot Roast–an easy, flavorful beef dinner made with tender rump roast, ranch seasoning, butter and tangy pepperoncini peppers that cooks low and slow until it’s fall-apart tender.

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Slow Cooker Ranch Mississippi Pot Roast

I love a good pot roast recipe and this one is definitely a keeper! The beef gets so tender and juicy and the ranch seasoning and pepperoncinis give it the best flavor without being too spicy. Greg and I both loved how the meat soaked up all those delicious buttery juices, especially when we served it over mashed potatoes. This is one of those easy slow cooker dinners that takes just a few minutes of prep.

Ingredients/Substitution Ideas

• Rump roast–you can also use a chuck roast
• Kosher salt
• Black pepper
• Olive oil–or avocado oil
• Beef broth–or water and Better than Bouillon beef base
• Dry ranch dressing mix–I like Hidden Valley brand
• Butter
• Sliced pepperoncini peppers–you can use whole pepperoncinis instead. Banana peppers are another option, although the flavor will be slightly different.

Steps

Heat a pan over medium high heat. While pan is heating up season the roast with the salt and pepper. Add oil to the pan and brown the roast for about 3 minutes on each side. Once browned transfer meat to slow cooker.

Pour the beef broth into the pan and scrape off any browned bits off the bottom. Pour into the slow cooker around the roast.

Sprinkle the ranch dressing mix over the roast. Slice the butter into several pieces and place it on top of the roast. Add ⅓ cup of pepperoncinis into the slow cooker.

Cover and cook on low for 8-12 hours, or until roast is tender. 

Shred the roast and stir it into the juices in the slow cooker. Stir in the remaining pepperoncinis and a couple tablespoons of the juice from the jar.

Serve and enjoy!

Notes/Tips

• This roast is especially good served over mashed potatoes. Another fun way to serve this is by serving the shredded beef onto toasted hoagie rolls with provolone cheese for delicious hot beef sandwiches.
• Searing the roast before adding it to the slow cooker develops extra flavor.
• Adding half the peppers at the beginning gives the beef a tangy flavor while stirring in the remaining peppers at the end adds a little brightness and texture.
• Store leftovers in an airtight container* in the refrigerator for 4 days. This recipe freezes well! Let the beef cool, then freeze it with some of the cooking juices in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Leftover shredded beef is great in quesadillas, tacos, baked potatoes, rice bowls or sandwiches.
• Other recipes you can make with dry ranch dressing mix are 4-Ingredient Hamburger Casserole and Instant Pot Bacon Ranch Chicken.
• Tools:
  • I used my 6 quart slow cooker*. You can also use an 8 quart slow cooker.
  • Skillet*
  • Wooden saute paddle*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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