Mississippi pot roast
The famous five-ingredient slow cooker roast with ranch, butter and tangy pepperoncini that falls apart into its own gravy.
- 495 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $4.93 a serving
- 760 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 3 lb chuck roast
- 1 package ranch seasoning mix, 1 oz packet
- 1 package brown gravy mix
- ¼ cup butter
- 8 pepperoncini, plus 2 tbsp juice from the jar
- 12 oz egg noodles
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ½ tsp black pepper
Each serving has about 760 calories, 52 g protein, 47 g carbs and 41 g fat, and costs about $4.93 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No egg noodles? Fettuccine or penne works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the roast dry, set it in the slow cooker, and it with the pepper.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Sprinkle the ranch seasoning and gravy mix over the top of the roast.
Set the butter on top, scatter the pepperoncini around it, and pour in the 2 tbsp of jar juice.
Dolly’s tip: Don’t add any other liquid. The roast makes its own, and it turns into gravy.Cover and cook on low 8 hours, until the roast is and falls apart.
Fork-tender. Fork-tender means cooked until a fork slides in with almost no push. It’s how you know potatoes, carrots or slow-cooked meat are soft all the way through.
How you’ll know: The fork slides in and out easily, and meat pulls apart with very little effort.
Timer: 480 min
Dolly’s tip: Resist lifting the lid. Each peek lets heat out and adds about 20 minutes.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
the beef right in the pot with two forks, pulling out any big pieces of fat, and stir it into the juices.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
About 15 minutes before serving, bring a large pot of salted water and cook the egg noodles as the package says. .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 8 min
Serve the beef and plenty of its gravy over the noodles, with parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
