Description
Mississippi Pot Roast Banana Peppers Slow Cooker brings a tangy, buttery twist to the classic Southern roast with tender beef, ranch seasoning, and bright banana peppers.
Ingredients
3 lb chuck roast
2 cups low sodium beef broth
5 tablespoons unsalted butter, cubed
2 tablespoons ranch seasoning mix
1 cup sliced banana peppers, drained
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
1 tablespoon cornstarch
2 tablespoons cold water
Mashed potatoes, rice, or noodles for serving
Instructions
1. Spray the inside of a 6-quart slow cooker with cooking spray.
2. Place the chuck roast in the center of the slow cooker.
3. Sprinkle the ranch seasoning, garlic powder, black pepper, and salt evenly over the roast.
4. Top with cubed butter and pour the beef broth around (not over) the roast.
5. Scatter the banana peppers on and around the meat.
6. Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours until the beef is tender and shreds easily.
7. Transfer the roast to a plate and shred the meat using two forks.
8. Whisk cornstarch and cold water together to form a smooth slurry.
9. Stir the slurry into the hot cooking liquid in the slow cooker to thicken the gravy slightly.
10. Return the shredded beef to the pot and stir gently to combine.
11. Serve Mississippi Pot Roast Banana Peppers Slow Cooker with mashed potatoes, rice, or noodles and drizzle extra gravy on top.
Notes
Banana peppers provide a mild tangy heat that brightens the buttery sauce.
For a spicier flavor, use hot banana peppers or mix in a few pickled jalapeños.
Choose a well-marbled chuck roast for maximum tenderness.
If gravy is too thick, thin it with a splash of broth before serving.
Store leftovers in airtight containers for up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Slow Cooker & Instant Pot Bowls
- Method: Slow Cooker
- Cuisine: American