Name: Slow cooker Mississippi pot roast
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 6 oz beef chuck roast, trimmed of all visible fat and cut into 2-inch chunks; 6 g dry ranch seasoning mix; 6 g dry au jus gravy mix; 1 tsp butter; 26 g jarred pepperoncini peppers; 15 g pepperoncini juice; 1/2 cup reduced-sodium beef broth; 3.5 oz Yukon Gold potatoes, peeled and cut into 1-inch pieces; 2 cups water; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

567 calories

Protein: 36g; 26% of calories
Carbs: 25g; 18% of calories
Fat: 36g; 57% of calories

Instructions

Prep 15 min · Cook 8 hr

Place the beef chunks in the slow cooker. Sprinkle the dry ranch seasoning and au jus mix over the beef. Top with the butter, pepperoncini peppers, pepperoncini juice, and beef broth.
Cover and cook on low for 8 hours until the beef is very tender. Done when shreds easily, 160°F.
While the beef finishes, place the potatoes in a pot with the water and half the salt. Bring to a boil and cook for 12 to 15 minutes until a knife slides easily into the potatoes. Drain, reserving 2 tablespoons of the cooking water.
Mash the potatoes with the reserved cooking water, the remaining salt, and the black pepper until creamy.
Transfer the beef to a bowl and shred with two forks. Skim any visible fat from the surface of the cooking liquid in the slow cooker, then toss the shredded beef with some of the remaining juices. Spoon the beef and peppers over the mashed potatoes.

Nutrition

Ingredients

Instructions

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