Mississippi Pot Roast lovers rejoice! We’ve taken every little thing you’re keen on about Mississippi Pot Roast and made it right into a scrumptious stew. Greens absorb the signature, daring and tangy taste, and in a single pot, you’ve bought a complete meal.
Strive our authentic Mississippi Pot Roast or our yummy, Slow Cooker Pork Roast model.
Why Our Recipe
- All the pieces you’re keen on about Mississippi pot roast in a scorching bowl of scrumptious stew!
- Pepperoncini juices and ranch seasoning carry all the flavour.
- We love the juices from Mississippi Pot Roast. With this stew, you get a complete bowl of that wealthy, savory gravy.
We love Mississippi Pot Roast for its savory, tender beef and that slight kick and tang from the pepperoncini peppers. The addition of ranch seasoning offers the proper quantity of savory spices that complement the daring taste of the peppers—all with the comfort of the spice mix being in a single packet.
Ingredient Notes
- Beef Stew Meat: If pre-cut stew meat isn’t obtainable, buy a chuck roast and reduce it into 1- to 2-inch cubes your self.
- Cornstarch: Divided and utilized in two levels—first to coat the meat for browning, then as a thickener on the finish.
- Olive Oil: Substitute with any impartial cooking oil, comparable to vegetable or canola oil.
- Garlic: Freshly minced garlic offers one of the best taste, however jarred minced garlic works in a pinch.
- Beef Broth: Select a good-quality, low-sodium beef broth to create a flavorful stew base.
- Entire Pepperoncinis: Pepperoncinis can often be present in a jar within the condiment part, close to the pickles and olives. For those who’re not a fan of pepperoncini, you’ll be able to substitute banana peppers for a extra gentle taste.
- Pepperoncini Juice: That is the juice straight from the jar of pepperoncini.
- Worcestershire Sauce: Provides a variety of taste. You may substitute with soy sauce and only a contact of vinegar.
- Purple Potatoes: Ideally suited for stews as they maintain their form effectively when cooked. If unavailable, Yukon Gold potatoes are a terrific substitute. Keep away from russet potatoes, as they have a tendency to interrupt aside in stews
- White Onion: Use a white or yellow onion. Cube it into small items.
- Carrots: Child carrots work too; simply reduce them into smaller items for even cooking.
Stew Meat
Most grocery shops promote pre-cut stew meat close to the butcher division, however should you can’t discover it, you’ll be able to simply reduce your individual chuck roast into cubes. You may as well use different cuts of meat appropriate for pot roast, comparable to backside spherical, prime spherical, or brisket.
Chuck roast is hands-down the only option. It has simply the correct amount of fats and connective tissue to maintain it tender and juicy, absorbing all these daring flavors within the broth. Simply reduce it into even-sized chunks, and also you’re set for an ideal, spoon-tender stew.
Brisket is one other stable choice should you love deep, beefy taste. It’s a bit of firmer than chuck, however when cooked low and gradual, it turns right into a shreddable, fall-apart dream. Simply remember to slice it towards the grain for one of the best texture.
Spherical roast is an efficient budget-friendly selection. It’s leaner than chuck or brisket, so it wants additional time to interrupt down and loads of broth to maintain it from drying out. Reducing it into smaller items helps pace up the method and preserve it good and tender.
Gradual Cooker Directions
Making Mississippi Beef Stew in a gradual cooker is a simple, hands-off strategy to get all the identical daring flavors with much more comfort.
To begin, season the meat with salt, pepper, and 2 tablespoons of cornstarch, identical to within the stovetop model. Warmth a pan over medium-high warmth, add the olive oil, and sear the meat on all sides till browned. This fast step provides additional depth of taste, however should you’re in a rush, you’ll be able to skip it and add the meat straight to the gradual cooker.
As soon as the meat is within the gradual cooker, add the remainder of the substances. Give every little thing a fast stir, then cowl and cook dinner on low for 7 to eight hours or on excessive for 4 to five hours, till the meat is fork-tender.
About half-hour earlier than serving, combine the remaining 2 tablespoons of cornstarch with ¼ cup of chilly water and stir it into the stew. Cowl and let it thicken whereas it finishes cooking. Give it a style, alter the seasoning if wanted, and serve it up scorching!
Storage and Reheating Directions
Cool the stew to room temperature earlier than transferring it to containers for storage.
Refrigerate in an hermetic container for 3 to 4 days.
To freeze, switch to an hermetic freezer container or a resealable freezer bag. Take away as a lot air as doable and freeze for as much as 3 months.
Reheat on the range over medium warmth, including a bit of water or broth if vital to regulate consistency.
Reheat within the microwave in 30-second increments, stirring in between every for even heating.
