Mississippi pot roast

Name: Mississippi pot roast
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1.8kg chuck steak or brisket; 12 peperoncini peppers plus 120ml of the brine; 1 garlic clove peeled; 2 tbsp dried onion soup mix or gravy granules; 2 tbsp dried ranch dressing seasoning mix; 1 tbsp Worcestershire sauce; 2 tbsp unsalted butter; mashed potato and chopped parsley to serve

Jennifer Joyce

Save recipe

Serves 6

Easy

Prep: 10 mins

Cook: 3 hrs - 6 hrs

0 reviews

loading...

Make this roast for an easy one-pot dinner. Peperoncini chillies balance the richness of the beef. Don't be tempted to add more liquid – slow roasts create their own juices, and too much affects the cooking.

Egg-free

High-fibre

Low sugar

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

1 tbsp olive oil
1.8kg chuck steak

or brisket
12 peperoncini peppers

plus 120ml of the brine
1 garlic clove

peeled
2 tbsp dried onion soup mix

or gravy granules
2 tbsp dried ranch dressing seasoning mix
1 tbsp Worcestershire sauce
2 tbsp unsalted butter
mashed potato and chopped parsley

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal576
fat39g
saturates17g
carbs5g
sugars2g
fibre1g
protein51g
salt1.79g

Method

step 1

Heat the oven to 150C/130C fan/gas 2, or set your slow cooker to high. Heat the oil in a large frying pan over a medium-high heat. Season the meat and sear until browned on all sides.
step 2

Put the meat in the slow cooker or a large, lidded casserole dish. Add the garlic, peperoncini and their brine, the onion soup mix, dried ranch seasoning, Worcestershire sauce and butter. Cover and cook for about 4-5 hrs in the slow cooker, or 3 hrs in the oven, covered with the lid.
step 3

After this time, remove the meat from the cooker or casserole and shred using two forks. Put the shredded meat in an heatproof dish. Pour the liquid from the slow cooker or casserole into a jug, skim off the fat and pour the liquid over the shredded meat. Serve with mashed potato and a sprinkle of parsley.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now