Name: Mississippi pot roast with potatoes
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 1 serving
Ingredients: 7 oz beef eye of round roast, trimmed of fat; 9 g dry ranch seasoning mix; 9 g dry au jus gravy mix; 1/4 cup pepperoncini peppers; 6 oz red potatoes, cut into 1-inch chunks; 1/2 cup low-sodium beef broth; 1/2 tsp black pepper; 1 tbsp pepperoncini brine

Nutrition

Per serving

441 calories

Protein: 53g; 50% of calories
Carbs: 39g; 36% of calories
Fat: 7g; 14% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 5 hr

In a small bowl, whisk together the beef broth, ranch seasoning, au jus gravy mix, and pepperoncini brine.
Place the potato chunks in an even layer at the bottom of the slow cooker. Set the beef roast on top of the potatoes and season the meat with black pepper. Pour the broth mixture over the beef and potatoes, then scatter the pepperoncini peppers on top.
Cover and cook on low for 300 minutes. Check the beef at 270 minutes, a fork should slide in easily and the meat should shred. Done when tender and easy to shred, 160°F.
Transfer the beef to a plate and shred into large chunks with two forks. Skim any visible fat from the surface of the juices in the slow cooker. Return the beef to the juices to coat, then plate with the potatoes and a spoonful of the gravy.

Nutrition

Ingredients

Instructions

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