Mississippi Pot Roast

A slow cooked Southern favorite! Easy, tender ranch flavored beef combined with tangy pepperoncinis.

  • 8 hrs
    5 min
  • 8
  • 320
  • 29 g

Ingredients & Cooking


  • 1 boneless beef Chuck Arm Roast (arm, shoulder, or blade), about 2-1/2 pounds
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon granulated garlic
  • 4 to 6 pickled pepperoncinis
  • 1 cup water


  1. Place beef Chuck Arm Roast in a 4-1/2 to 5-1/2-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on HIGH 6 to 7 hours or on LOW 7 to 8 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Turn off slow cooker and remove roast. Shred roast and return to slow cooker; combine. Serve warm over couscous, mashed potatoes or noodles. 

Safe Handling Tips

Nutrition Information

Butcher Counter

Chuck Arm Roast Square-Cut Chuck Primal

Economical and flavorful. Best when slow-cooked.
Beef Checkoff


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