A simple and flavorful slow cooker pot roast infused with zesty pepperoncini peppers, ranch seasoning, and butter for tender, melt-in-your-mouth beef.
For thicker sauce, stir in 1 tbsp cornstarch mixed with 1 tbsp cold water into slow cooker juices and cook on high for 15 minutes before shredding. Avoid opening slow cooker frequently to prevent heat loss. Butter helps seasoning stick and enriches sauce. Can substitute brisket for chuck roast or use dairy-free butter alternatives. Leftovers reheat well on stovetop or microwave with added broth if needed.
Keywords: Mississippi pot roast, slow cooker pot roast, pepperoncini pot roast, easy pot roast recipe, tender beef roast, comfort food