Mississippi Pot Roast Enthusiasts will delight! We took everything you like about Mississippi Pot Roast and made it into a delicious stew. The vegetables absorb a distinctive, bold and tangy flavor, and one pot has the whole meal.
Try the original Mississippi Pot Roast or the delicious slow cooker pork roast version.
Why our recipes
Everything you like about Mississippi Pot Roast in a Hot Bowl of Delicious Stew! Pepperoncini juice and ranch seasonings bring all the flavours. I love the Mississippi Pot Roast juice. With this stew you’ll get that whole bowl of rich and delicious gravy.
We love the Mississippi Pot Roast for its flavorful tender beef and a slight kick and tang from the pepperon cini pepper. The addition of ranch seasonings makes perfect the delicious spices that complement the bold flavor of the peppers, and the convenience of a spice blend is in one packet.
Ingredient Notes
Beef Stew Meat: If pre-cut stew meat is not available, buy chuk roast and cut it yourself into 1-2 inch cubes. Cornstarch: divided into two stages and used. First, to apply the beef brown, and finally, as a thickener. Olive oil: Replace with neutral edible oils such as vegetables and canola oil. Garlic: Garlic new garlic offers the best flavor, but the garlic pieces that listen to work in a pinch. Beef Soup: Choose a high-quality low sod beef soup to create a flavorful stew base. All Peparon Sinis at Peparon Sinis: Peparon Sinis is usually found in jars in the seasoning section near the pickles and olives. If you’re not a fan of Pepperoncini, you can replace Banana Peppers with a milder flavor. Pepperoncini Juice: This is juice straight from a Pepperoncini jar. Worcestershire Sauce: Adds lots of flavor. It can be replaced with a touch of soy sauce and vinegar. Red Potato: Perfect for stews that retain their shape well when cooked. If not available, Yukon Gold Potato is a great alternative. Avoid russet potatoes as they tend to fall apart with white onions in stews. Use white or yellow onions. It goes back to small pieces. Carrots: Baby carrots also work. Cut them into small pieces for cooking.
Stew meat
Most grocery stores sell pre-cut stew meat near the butcher department, but if you can’t find it, you can easily cut your own chuck roast into cubes. You can also use other meat cuts that are suitable for pot roasting, such as bottom rounds, top rounds, and briskets.
Chuck roast is the best hand down choice. To keep it soft and juicy, there is the right amount of fat and connective tissue, soaking all the bold flavors of the soup. Simply cut into even-sized chunks and it’s set to the perfect spoon tender stew.
Brisket is another solid option if you like the deep, meaty flavor. It’s a little stiffer than a zipper, but if you cook it slowly and slowly, it turns into a shredded autumn dream. Make sure to slice against grain for the best texture.
Round roast is a good budget-friendly choice. It’s lean than zippers and brisket, so it takes extra time to break down and plenty of soup to keep it from drying out. Cutting it into small pieces will speed up the process and keep it soft.
Slow Cooker’s Instructions
Making Mississippi Beef Stew with a Slow Cooker is an easy handoff method to get the same bold flavour that’s even more convenient.
First season the beef with two tablespoons of salt, pepper and cornstark. Heat the pan over medium high heat, add olive oil and grill the beef on all sides until browned. This quick step adds more depth of flavor, but if you’re in a hurry you can skip and add the beef directly to the slow cooker.
Once the beef is in the slow cooker, add the remaining ingredients. Stir everything quickly and cover for 7-8 hours or 4-5 hours high until the beef is a fork tender.
About 30 minutes before serving, mix the remaining 2 tablespoons of cornstarch with ¼ cup of cold water and stir in the stew. Cover and thicken the food as you finish cooking. Give it a flavour, adjust the seasonings as needed, and heat it!
Storage and reheating procedure
Cool the stew to room temperature and then transfer to a container for storage.
Refrigerate in an airtight container for 3-4 days.
To freeze, transfer it to an airtight freezer container or a resealable freezer bag. Remove as much air as possible and freeze it for up to three months.
Reheat the stove over medium heat and add a little water or soup to adjust consistency if necessary.
Reheat in a microwave in 30 seconds increments and stir between each for uniform heating.
