Mississippi Pot Roast and gravy on a bed of garlic cheddar mashed potatoes

Mississippi Pot Roast With Garlic Cheddar Mashed Potatoes

Tender juicy roast beef slow cooked with ranch dressing and homemade au jus gravy mix, pepperoncini's, and served on top a bed of garlic cheddar mashed potatoes.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 2824 kcal

Ingredients

3-4 lbs. beef chuck roast
1 packet Ranch Mix
1 packet or 4 1/2 teaspoons of Au Jus Mix
1/2 jar pepperoncini
1/2 jar pepperoncini juice
2 Tablespoons butter sliced
1/4 cup cornstarch
1/2 cup water

Au Jus Gravy Mix

4 Tablespoons beef bullion granules
4 teaspoon onion powder
2 teaspoons parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 Tablespoons cornstarch

Garlic Cheddar Mashed Potatoes

6-8 large russet potatoes washed, peeled, and cubed
1/4 cup butter
1/4 cup milk
1/2 teaspoon garlic salt
1 cup grated cheddar cheese

Instructions

In a small food processor add beef bullion, onion powder, parsley flakes, black pepper, garlic powder, and cornstarch. Process or blend until mix is a fine powder. Store excess in air tight container.
Place chuck roast in bottom of slow cooker. Top with ranch mix, au jus mix, 1/2 jar pepperoncinis and 1/2 cup of pepperoncinis juice. Top with sliced butter if desired.
Cook on low for 7-8 hours. At 7 hours remove and shred roast beef. Cover to keep warm. Turn slow cooker to high.
In a measuring cup, or small bowl, combine 1/2 cup water and 1/4 cup cornstarch. Mix until smooth. Add to juices in slow cooker. Stir well. Cover and cook 1 hour or until juices are thickened. Stirring occasionally.
In large pot add cubed potatoes. Fill pot with water until potatoes are covered. Bring to a boil over medium high heat. Cook until tender. Drain water from potatoes. Mash potatoes with hand mixer or potato masher. Add 1/4 cup butter and milk. Combine until creamy. If too dry add additional milk until desired consistency is reached.
Add garlic salt and grated cheese. Stir until well combined.
Top mashed potatoes with shredded pot roast and top with gravy.

Nutrition

Serving: 2cupsCalories: 2824kcalCarbohydrates: 104gProtein: 242gFat: 161gSaturated Fat: 70gPolyunsaturated Fat: 79gTrans Fat: 9gCholesterol: 812mgSodium: 1324mgFiber: 10gSugar: 10g