Name: Mississippi pot roast with potatoes
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 6 oz beef chuck roast, trimmed and cut into 2-inch chunks; 26 g pepperoncini peppers, with 1 tablespoon brine; 3 tbsp beef broth; 1 tsp cornstarch; 1 1/2 tsp ranch dressing mix; 1/4 tsp garlic powder; 1/4 tsp onion-powder; 5 oz Yukon Gold potatoes, peeled and chopped; 2 tbsp nonfat Greek yogurt; 1/4 tsp salt; 1/4 tsp black pepper; 1 3/4 cups water

Nutrition

Per serving

551 calories

Protein: 38g; 27% of calories
Carbs: 29g; 21% of calories
Fat: 32g; 52% of calories

Instructions

Prep 15 min · Cook 8 hr

Add the beef chunks, pepperoncini and brine, beef broth, ranch mix, garlic powder, and onion powder to the slow cooker. Cover and cook on low for 8 hours until the beef is very tender and easy to shred. Done when tender and shreds easily, 160°F.
While the roast finishes, place the potatoes in a small pot and cover with water. Bring to a boil on the stove, then reduce heat and simmer for 15 minutes until fork-tender.
Drain the potatoes and return them to the pot. Add the Greek yogurt, salt, and pepper. Mash until smooth and creamy.
Whisk the cornstarch with a tablespoon of cold water. Stir the slurry into the liquid in the slow cooker and cook for 2 minutes more until the sauce thickens into a gravy.

Nutrition

Ingredients

Instructions

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