Dump this 1 savory combination over a beef chuck roast into a slow cooker for a tender meal that tastes like you put in way more effort

This Mississippi-style pot roast is the definition of low effort, high reward: you literally dump one savory combination—ranch dressing mix, au jus gravy mix, butter, and tangy peperoncini peppers—over a beef chuck roast in your slow cooker and walk away. By the time you’re ready for dinner, the meat is fall-apart tender, the juices are rich and flavorful, and it tastes like you fussed over it all afternoon. Mississippi pot roast is a relatively modern Southern classic, created in the 1990s and made famous by home cooks who loved its simplicity. It’s perfect for busy weekdays, casual Sunday suppers, or anytime you want comfort food without hovering over the stove.

Serve this tender pot roast over a bed of creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up the savory, tangy gravy. A simple green side—like roasted green beans, a crisp salad, or sautéed cabbage—balances the richness nicely. Warm dinner rolls or crusty bread are ideal for mopping up the juices, and if you like a little contrast, a quick vinegar-based slaw or pickled vegetables on the side brighten the plate.

Servings: 6

3 to 4 pounds beef chuck roast

Place the beef chuck roast in the bottom of your slow cooker, trimming excess surface fat only if there are very thick pieces. The roast should fit in a single layer.

In a small bowl, combine the dry ranch dressing mix and dry au jus gravy mix. Stir together to form your savory seasoning combination.

Sprinkle this combined seasoning mixture evenly over the top of the chuck roast, covering as much of the surface as you can.

Scatter the whole peperoncini peppers over and around the roast in the slow cooker, then drizzle 1 to 2 tablespoons of peperoncini brine over the top for extra tang.

Cut the stick of butter into 3 to 4 pieces and place the pieces directly on top of the seasoned roast so they can melt down and baste the meat as it cooks.

If using, sprinkle a little freshly ground black pepper over the top. Do not add water or broth; the roast and butter will release plenty of liquid.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the roast is very tender and easily pulls apart with a fork.

Once cooked, use two forks to gently shred the roast right in the slow cooker, mixing the meat with the buttery, peppery juices. Discard any large fat pieces as you go.

Taste the shredded meat and cooking juices, and adjust the seasoning if needed (it is usually salty enough from the mixes). Serve the pot roast and its juices hot over your favorite starch or side.