Name: Mississippi pot roast with potatoes
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 8 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, with a splash of brine; 6 oz Yukon gold potatoes, cut into 2-inch chunks; 1/2 cup low-sodium beef broth; 1/2 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 59g; 52% of calories
Carbs: 38g; 34% of calories
Fat: 7g; 14% of calories

Ingredients

7 items

8 oz beef eye of round roast, trimmed of fat
9 g dry ranch seasoning mix
9 g dry au jus gravy mix
¼ cup pepperoncini peppers, with a splash of brine
6 oz Yukon gold potatoes, cut into 2-inch chunks
½ cup low-sodium beef broth
½ tsp black pepper

Instructions

Prep 15 min · Cook 8 hr

Place the beef roast in the slow cooker and season with black pepper. In a small bowl, whisk together the beef broth, ranch seasoning, and au jus gravy mix, then pour it over the beef.
Arrange the potatoes and pepperoncini peppers with their brine around the beef in the slow cooker.
Cover and cook on low for 8 hours until the beef is very tender and easy to shred with a fork. Done when beef is tender and shreds easily, 145°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 the beef with the potatoes and a spoonful of the gravy.

Nutrition

Ingredients

Instructions

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