Slowcooker Mississippi Pot Roast
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.4 kg beef chuck roast (or braising steak)
- 120 ml water
- 120 ml pepperoncini pepper juice (from jar)
- 1 packet roast beef gravy mix
- 60g unsalted butter
- 1/2 tbsp cornflour (optional, for thickening)
- One pack ranch seasoning, or: 1 tablespoon dried parsley 1 tablespoon dried dill 2 teaspoons garlic powder 2 teaspoons onion powder ยฝ teaspoon salt 1 teaspoon black pepper
Method
- Place the beef roast in your slow cooker. Then pour the water and pepperoncini juice over the roast and catter the pepperoncini peppers around the beef.
- Add the ranch seasoming and butter into the slow cooker and cook on low for 8 hours or high for 4 hours.
- Once cooked, shred the beef using two forks. If you prefer a thicker gravy, mix 1/2 tbsp cornflour with a little cold water to make a paste. Stir this into the cooking liquid and cook for an additional 10-15 minutes until thickened. Serve with mashed potatoes and your favourite vegetables and enjoy!