Place butter pats over chuck roast, along with 3 ingredients, into slow cooker for a tender dinner that's my default when I don't know what to make

This slow cooker 5-ingredient Mississippi pot roast is the kind of supper I fall back on when the day gets away from me and I still want something that tastes like I fussed. It’s a simple, modern twist on the old Midwestern pot roasts I grew up with—same cozy comfort, but you let the slow cooker do the work. You just nestle a chuck roast into the crock, scatter a few pantry staples and pepperoncini over the top, then lay cold butter pats all over the meat. By the time supper rolls around, it’s fork-tender, rich, and full of that tangy-savory flavor that makes everyone think you planned ahead.

I like to serve this Mississippi pot roast spooned over a big pile of buttery mashed potatoes so all those juices have somewhere to go. Egg noodles or steamed white rice work just as well if that’s what you have on hand. Add a simple side—green beans, corn, or a tossed salad—and maybe some soft dinner rolls or slices of white bread for sopping up the gravy. It’s the kind of meal that feels right at home on a Sunday table, but easy enough for a Tuesday night.

Servings: 6

3 to 4 pounds beef chuck roast

Place the raw chuck roast into the bottom of a large slow cooker, trimming excess surface fat only if there is a very thick layer.

Sprinkle the ranch seasoning mix evenly over the top of the roast, then sprinkle the au jus gravy mix evenly over the ranch layer.

Scatter the whole pepperoncini peppers over and around the roast, and drizzle in a tablespoon or two of pepperoncini brine for extra tang if you like.

Cut the butter into thick pats and place the butter pats all over the top of the seasoned chuck roast, covering as much of the surface as you can. This is what bastes the meat as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the roast is very tender and easily pulls apart with a fork.

Once cooked, use two forks to gently shred the roast right in the slow cooker, mixing the meat with the buttery, savory juices and peppers. Taste and adjust seasoning if needed.

Serve the shredded Mississippi pot roast hot, spooned over mashed potatoes, noodles, or rice, with plenty of the cooking juices ladled on top.

If you prefer less richness, you can cut the butter back to 6 tablespoons, though that full stick gives the roast its classic flavor and tenderness. For a little extra heat, add a few sliced pepperoncini along with the whole ones, or stir in a pinch of red pepper flakes. If you don’t have au jus mix, a brown gravy packet will do in a pinch, though the flavor will be a touch deeper and less brothy. This roast also makes wonderful leftovers: pile the shredded meat onto toasted buns with a slice of provolone and a spoonful of the juices for easy sandwiches, or tuck it into tortillas for a quick, Midwestern-style beef taco night. If your slow cooker tends to run hot or you’re away from home all day, set it to LOW and use a larger roast so it stays moist; the extra marbling in chuck is what keeps it from drying out. And if you like more sauce, you can add 1/4 to 1/2 cup beef broth at the start without changing the basic character of the dish.