Mississippi Pot Roast with Mashed Potatoes & Gravy

Mississippi Pot Roast Recipe

This recipe yields approximately 6-8 servings.

Ingredients:

• 1 (3-4 pound) boneless beef chuck roast

• 1 packet (about 1 ounce) ranch dressing mix

• 1 packet (about 1 ounce) au jus gravy mix

• 1/2 cup (1 stick) unsalted butter

• 4-6 pepperoncini peppers, and a few tablespoons of the juice from the jar (optional)

• Optional: 1 sliced onion, 1-2 cloves minced garlic, 1 cup beef broth

Instructions:

1. Place the Roast: Put the chuck roast in the bottom of a slow cooker (6-quart or larger).

2. Add Seasonings: Sprinkle the ranch dressing mix and au jus gravy mix over the top of the roast.

3. Add Butter: Place the butter on top of the seasonings.

4. Add Pepperoncini: Add the pepperoncini peppers and a few tablespoons of the juice from the jar (optional)

5. Optional Additions: If desired, add the sliced onion, minced garlic, and beef broth to the slow cooker.

6. Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the roast is fork-tender.

7. Shred: Once cooked, remove the roast from the slow cooker and shred

8. Serve: Return the shredded beef to the slow cooker and toss with the juices. Serve hot over mashed potatoes.

Creamy Mashed Potatoes Recipe

This recipe yields approximately 6-8 servings.

Ingredients:

• 2-3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-2 inch chunks

• Salt, to taste (about 1-2 teaspoons)

• 4-8 tablespoons unsalted butter

• 1/2 - 1 cup milk, half-and-half, or heavy cream, warmed

• Optional: Garlic cloves (minced or boiled with potatoes), black pepper, sour cream, chives, roasted garlic

Instructions:

1. Boil Potatoes: Place the potato chunks in a large pot and cover with cold, salted water (about 1 teaspoon of salt). Bring to a boil and cook until the potatoes are fork-tender, about 17-20 minutes.

2. Drain Potatoes: Drain the potatoes well in a colander. For extra smooth potatoes, you can return them to the empty pot and mash them briefly over low heat to dry them out slightly.

3. Mash Potatoes: Return the drained potatoes to the pot. Add the butter and mash with a potato masher or ricer until mostly smooth, or use a hind mixer (in video).

4. Add Dairy: Gradually add the warmed milk, half-and-half, or cream while continuing to mash until you reach your desired consistency. For extra creamy potatoes, add the liquid slowly.

5. Season: Season with salt and pepper to taste.

6. Optional Additions: Stir in any optional ingredients like minced garlic, roasted garlic, or sour cream.

7. Serve: Serve hot, garnished with extra butter and chopped chives, if desired.

Enjoy your delicious Mississippi Pot Roast with creamy mashed potatoes!