. Prepare Roast in Slow Cooker:

• Gather your five simple ingredients!
• Place the 4-pound beef chuck roast directly into the insert of your slow cooker.
• The recipe suggests forming a pocket in the top of the roast to place the ingredients. You can do this by making a slit, or simply arrange the ingredients on top if preferred.

2. Add Butter, Peppers, and Seasoning Packets:

• Place the ¼ cup of butter on top of the roast (or into the pocket).
• Arrange the 5 whole pepperoncini peppers around or on top of the butter.
• Sprinkle the entire contents of the 1-ounce packet of ranch dressing mix evenly over the roast.
• Sprinkle the entire contents of the 1-ounce packet of dry au jus mix evenly over the ranch dressing mix.
• Do not add any extra liquid (like water or broth). The roast and butter will create their own delicious juices.

3. Slow Cook:

• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 8 hours. (Avoid HIGH setting if possible, as low and slow is key for this cut becoming fall-apart tender).

4. Shred and Serve:

• After 8 hours, the roast should be incredibly tender and easily fall apart.
• You can shred the beef directly in the slow cooker using two forks, mixing it with the rich pan juices. Alternatively, remove the roast to a large platter, shred it, and then return it to the slow cooker to soak up the juices.
• Remove the whole pepperoncini peppers (they will be very soft – some people like to shred them into the meat, others discard them or serve on the side).
• Serve the shredded Mississippi Roast hot, with plenty of its flavorful juices. Enjoy!