Mississippi Roast

Dish type
Ready in
8 hours 15 minutes


  • 1 3-4 Lb boneless chuck roast
  • to taste kosher salt and freshly ground black pepper kosher salt and freshly ground black pepper
  • 1/4 - 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • ½ cup beef broth
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
  • 1 stick (4 ounces) unsalted butter
  • 8 whole pepperoncini peppers


Prep Time
15 minutes
Cook Time
8 hours
Ready in
8 hours 15 minutes
  1. Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface
  2. In a large skillet pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.
  3. Place roast in the pot of a slow cooker. Pour beef broth around the roast, then sprinkle with seasoning mix, top with butter, and scatter pepperoncini over and around the roast.
  4. Cover the slow cooker and set on low heat for 7 to 8 hours. When ready, shred the meat, mixing with the sauce in the slow cooker, and serve over bread, egg noodles, or potatoes.
For safe meat preparation, reference the USDA website. The HV Foods Products Company. All Rights Reserved.