Mississippi Pot Roast
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 hrs
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Total Time
10 hrs 5 mins
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Servings
8
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast
Description
This recipe places a 3 to 4-pound chuck roast in a crock pot topped with ranch seasoning mix and a stick of butter, along with pepperoncini peppers and their juice. Water is added around the roast before slow cooking on low for 10 hours to allow the beef to become tender and flavorful. The long cooking extracts flavors from the seasonings and peppers, creating a savory sauce.
After cooking, the beef is shredded, and the cooking liquid is transformed into a gravy by combining cornstarch and cold water in a slurry, which is whisked into boiling broth until slightly thickened. This gravy adds a silky texture and enhances the dish when served over the shredded meat.
Mississippi Pot Roast pairs well with mashed potatoes, rice, or vegetables and provides a satisfying main course. Leftovers should be refrigerated in an airtight container for up to five days to maintain freshness.
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch seasoning mix
- 1/2 cup butter
- 1/2 Jar Pepperoncini with juice
- 1/2 cup water
Instructions
- Place your roast in the bottom of your crock pot.
- Sprinkle the ranch mix over the roast.
- Place the stick of butter on top and pour the Peppercinis over it.
- Pour water around the roast.
- Cook on low for 10 hours.
- Shred, serve and enjoy!
How to make the pot roast gravy:
- Mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Whisk together until blended completely.
- Remove 2 cups of beef broth from the crock pot. Heat to boil in a sauce pan.
- Whisk in the cornstarch water mixture and allow it to boil (while stirring constantly) until thickens slightly. Should take about 2 minutes.
- Season with salt and pepper to taste. Serve immediately over the shredded beef.
Notes
- Cooking on low for 10 hours is preferred for optimal tenderness, though cooking on high for 5 hours is an option.
- Leftovers store well in an airtight container in the refrigerator for up to 5 days.
- Mix cornstarch and cold water thoroughly before adding to boiling broth to prevent lumps in the gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 46g | 92% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 163mg | 54% |
| Sodium | 426mg | 18% |
| Potassium | 397mg | 8% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 14mg | 1% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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