Mississippi Roast

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  • 1/2 c. beef broth
  • 1/2 large onion, finely chopped
  • 1 packet ranch seasoning
  • 3-4 lb. boneless beef chuck roast
  • kosher salt
  • Freshly ground black pepper
  • 1 c. pepperoncini
  • 4 tbsp. butter
  • Thick sliced bread, for serving


Combine beef broth, Ranch seasoning, and onion in the bowl of a slow cooker and mix until combined. Add beef chuck roast and season with salt and pepper, then add pepperoncini and butter.

Cover and cook on high heat setting for 4 hours or on low for 6 to 8 hours.

Remove meat from slow cooker and transfer to a large bowl. Shred meat with two forks and toss beef with juices from the slow cooker.

Serve warm on toast.

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