Dump dry ranch seasoning over raw beef chuck roast, together with 3 ingredients, into slow cooker for a weekend meal that's always a yes in my house

This slow cooker Mississippi pot roast is the kind of weekend meal that quietly takes care of you while you go about your day. It uses just five ingredients, starting with a raw beef chuck roast and a good shake of dry ranch seasoning right over the top, just like we’ve been doing at church potlucks around the Midwest for years. Everything gets dumped straight into the slow cooker, no browning, no fuss, and by suppertime you’ve got tender, pull-apart beef with a rich, savory gravy that always gets a yes at my house.

I like to spoon this pot roast and its juices over a big scoop of mashed potatoes, the way my mother did on Sunday afternoons. Buttered egg noodles or steamed white rice also soak up the gravy nicely. Add a simple side of green beans, corn, or a tossed salad, and pass some soft dinner rolls or sliced bread to mop up the juices. Leftovers make wonderful sandwiches on toasted buns with a slice of cheese, or you can tuck the shredded beef into tortillas for an easy second-day meal.

Servings: 6

3 to 4 pounds beef chuck roast

Place the raw beef chuck roast into the bottom of a large slow cooker, trimming any excess fat only if it is very thick.

Sprinkle the dry ranch seasoning mix evenly over the top of the roast, letting it fall just where it lands. Then sprinkle the dry au jus gravy mix over the roast in the same way.

Dot the top of the seasoned roast with the stick of butter, cutting it into a few pieces so it melts more evenly.

Scatter the whole pepperoncini peppers around and on top of the roast, then pour a small splash of their brine (about 2 tablespoons) over everything.

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 beef is very tender and easily pulls apart with a fork.

Once cooked, use two forks to shred the beef directly in the slow cooker, mixing it gently with the buttery, tangy juices. Taste and adjust seasoning if needed, then serve hot with plenty of the cooking liquid spooned over each portion.

If you prefer a little less richness, you can use half a stick of butter instead of a full stick, or choose a leaner chuck roast. For a bit more tang and heat, add extra pepperoncini peppers or an extra splash of the brine. If you don’t have au jus mix, a brown gravy mix packet will work in a pinch, though the flavor will be slightly different. To make the gravy thicker, whisk 1 to 2 tablespoons of cornstarch with a bit of cold water and stir it into the hot cooking liquid after you’ve removed most of the meat; let it cook on HIGH for about 10 minutes until slightly thickened, then return the shredded beef. This recipe freezes well—cool the meat and juices completely, then store in airtight containers for up to 3 months. For food safety, always start with fresh, properly refrigerated beef, and keep it in the refrigerator until you’re ready to place it in the slow cooker. Cook on LOW or HIGH as directed without lifting the lid too often, so the cooker stays at a safe temperature. Leftovers should be cooled and refrigerated within 2 hours and reheated until steaming hot before serving again.