Mississippi Pot Roast (with a Twist)

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is often less expensive and chicken thighs are a leaner option.

au jus gravy mix

🥗Healthier: homemade beef broth

💰Cheaper: beef bouillon cubes

Homemade broth can be healthier and bouillon is often cheaper.

pepperoncini peppers

🥗Healthier: banana peppers

💰Cheaper: pickled jalapeños

Banana peppers are milder and jalapeños are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a cheaper substitute.

Cut the chuck roast into larger chunks for better searing.

Season the beef chunks with salt and a lot of pepper.

Heat a pan and add vegetable oil until hot.

Sear the beef chunks in batches for a few minutes per side until browned.

Transfer the seared beef into a crock pot.

Deglaze the pan with beef stock, scraping up the brown bits, and pour it into the crock pot.

Prepare a homemade ranch dressing mix by whisking together mayo, apple cider vinegar, buttermilk, Worcestershire sauce, dried dill, paprika, and hot sauce.

Add the homemade ranch dressing mix to the crock pot.

Add the McCormick Au Jus gravy mix and break it up in the crock pot.

Pour in 1/2 cup of beef stock into the crock pot.

Add a stick of butter to the crock pot.

Dump the entire jar of pepperoncini peppers and juice into the crock pot, along with any additional pickled peppers if desired.

Cover the crock pot and cook on low for 7 to 8 hours or on high for 5 to 6 hours until the meat is tender and falls apart.

Once cooked, remove the meat from the crock pot and shred it in a bowl.

Strain the cooking liquid from the crock pot to make gravy.

Heat the strained liquid to a simmer.

Mix cornstarch with water to create a slurry and add it to the simmering liquid while stirring until thickened to desired consistency.

Serve the shredded pot roast over mashed potatoes with the gravy.

Cooking Techniques

Equipment Needed

Spice Level: