Slow Cooker Mississippi Pot Roast


Slow Cooker Mississippi Pot Roast

A super easy pot roast with ranch seasoning, gravy and pepperoncini peppers!

I am a fan of slow cooked pot roast with gravy and I have been itching to make this tasty looking slow-cooker Mississippi pot roast that’s been all over the internet for a while now. The basic idea is that this is a super simple recipe where you throw a roast beef into a crockpot along with a packet of ranch dressing mix, a packet of instant gravy and some pepperoncini peppers before turning it on; it’s really that easy! I like to make a lot of things myself, including ranch dressing and gravy so this is a recipe with homemade versions! The ranch dressing is a simple mix of herbs: parsley, dill, chives, onion powder, garlic powder, salt and pepper. The gravy is made with butter and flour, which is cooked like a roux, before adding broth, and any juices from the roast, and simmering until the gravy thickens! The gravy is seasoned with worcestershire sauce, soy sauce and plenty of pepper! Even when you make the ranch and gravy yourself, this Mississippi pot roast takes almost no effort and it’s just packed with flavour. Make some mashed potatoes or noodles to serve the pot roast with and you have a complete meal!

Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast
Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast

Prep Time: 5 minutes Cook Time: 8 hours 10 minutes Total Time: 8 hours 15 minutes Servings: 8

A super easy pot roast with ranch seasoning, gravy and pepperoncini peppers!

ingredients
    For the pot roast:
  • 1 (3 pound) beef roast (such as chuck)
  • 8 pepperoncini peppers (whole or sliced)
  • 2 tablespoons pepperoncini pickling juice (optional)
  • 1/4 cup butter
  • 1/4 cup all purpose flour (gluten-free for gluten-free)
  • 2 cups beef broth
  • 1 teaspoon worcestershire sauce (optional)
  • 1 teaspoon soy sauce (optional)
  • salt and pepper to taste
  • For the ranch seasoning:
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1 teaspoon dried onions flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
directions
    For the pot roast:
  1. Place the beef into a slow cooker or crockpot, sprinkle on the ranch seasoning, pepperoncini peppers and juices and cook on low for 8-10 hours or on high for 4-6 hours.
  2. Melt the butter in a saucepan over medium heat, and simmer until the butter turns a light golden brown, about 2-3 minutes.
  3. Sprinkle in the flour, mix well and let simmer until it turns a light golden brown, about 2-3 minutes.
  4. Add the broth, along with any juices from the slow cooker, worcestershire sauce, and soy sauce, bring to a boil, reduce the heat and simmer until the gravy thickens, about 2-3 minutes, before seasoning with salt and pepper to taste.
  5. Slice or shred the beef, as desired, pour on the gravy and mix before enjoying!
  6. For the ranch seasoning:
  7. Mix everything.

Option: Brown the beef on all sides in some oil in a pan on the stove.
Option: Instead of making your own ranch seasoning, use one packet of store bought ranch seasoning.
Option: Instead of making your own gravy, use one packet of store bought gravy.
Option: Add hot sauce or chili pepper flakes to taste!

Nutrition Facts: Calories 407, Fat 26g (Saturated 11g, Trans 0.1g), Cholesterol 140mg, Sodium 464mg, Carbs 4g (Fiber 0.3g, Sugars 0.4g), Protein 36g

Nutrition by: Nutritional facts powered by Edamam



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