This flavorful Mississippi Pot Roast
is a great make-ahead freezer meal. It’s slow cooked in the crock pot
to create tender shredded beef in a saucy gravy. Serve it with mashed
potatoes, rice, or noodles.Prep Time 10 minutes Cook Time 8 hours Total Time 8 hours 10 minutes Yield 8 servings
Ingredients
- 2-3 lb beef roast (chuck, rump, cross rib)
- 1 (1oz) packet dry ranch dressing mix
- 1 (1oz) packet dry au jus gravy mix
- 1/4-1/2 tsp ground black pepper (keep in mind the pepperoncinis also add spice)
- 1 tsp minced garlic
- 1/2 cup diced onion
- 1 Tbsp Worcestershire sauce
- 6-8 whole pepperoncini peppers
- 1/2 cup beef broth
- 2 Tbsp cornstarch
- 2 Tbsp COLD water
Instructions
- TO FREEZE (OPTIONAL):
Place everything EXCEPT the cornstarch and water into a gallon size
zip-top freezer bag. Squeeze excess air out and freeze upright on a flat
surface (like a cookie sheet). *Make sure all of the liquid sits
on the bottom with the beef. This makes it easier to empty into your
crockpot and keeps it from adhering to the freezer rack. Freeze up to 3
months.
- TO COOK FROM FROZEN:
Empty freezer bag into slow cooker. Cook 1 hour on high, then 7-9 hours
on low OR simply 8-10 hours on low, until meat is tender. Mix
cornstarch and cold water. Pour into slow cooker the last 10-30 minutes
of cook time. Cook until thick, then shred meat. Serve over mashed
potatoes, rice, or noodles.
- TO COOK IMMEDIATELY:
Place roast in slow cooker. Sprinkle other ingredients on top EXCEPT
for the cornstarch and water. Cook on LOW for 8 hours, until meat is
tender. Mix cornstarch and cold water. Pour into slow cooker the
last 10-30 minutes of cook time. Cook until thick, then shred meat.
Serve over mashed potatoes, rice, or noodles.