A tender, flavorful pot roast cooked low and slow with ranch seasoning, pepperoncini, and butter for a comforting, easy meal.
For dairy-free, substitute butter with olive oil or plant-based butter. Browning the roast before slow cooking adds flavor but can be skipped. Avoid opening the slow cooker lid during cooking to maintain temperature. To thicken sauce, use cornstarch slurry and cook on high for 15 minutes. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.
Keywords: slow cooker, Mississippi pot roast, beef chuck roast, comfort food, easy dinner, ranch seasoning, pepperoncini, crock-pot recipe