Mississippi Pot Roast
Minutes Prep time: 20
Minutes Total time: 320
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 320
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 tablespoon vegetable oil
3-1/2 pounds boneless beef chuck roast
1/4 cup water
1 pkg (1 oz each) dry ranch salad dressing and seasoning mix
1 pkg (1 oz each) au jus gravy mix
1 jar (12 fl oz each) Vlasic® Mild Yellow Banana Pepper Rings
1/4 cup butter
mashed potatoes, for serving
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 4 g | 1% |
Cholesterol | 158 mg | 53% |
Total Fat | 19 g | 28% |
Iron | 4 mg | 25% |
Calories | 393 kcal | 20% |
Sodium | 1060 mg | 44% |
Protein | 47 g | 94% |
Saturated Fat | 8 g | 41% |
Sugars | 0 | |
Vitamin C | 0 |
Spray inside of 6-quart electric slow cooker with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan and cook until browned on all sides, about 8 minutes total. Transfer to slow cooker.
Remove skillet from heat and pour in water. Scrape all the browned bits off the bottom of the pan and then pour water over beef in slow cooker. Sprinkle ranch mix and au jus mix over beef.
Reserve 1/4-cup brine from the banana peppers; drain remaining brine and discard. Pour peppers and reserved brine over beef. Top with butter. Cover slow cooker and cook on high 5 to 6 hours or low 7 to 9 hours, until beef is fall-apart tender. Shred the meat with two forks and serve your Mississippi pot roast over mashed potatoes.
Short on time? You can skip the browning step and just dump everything into the slow cooker!
Mississippi Pot Roast