Recipe Background
This is a dish with a taste so bold, it would impress Old Hickory himself. Andrew Jackson's Mississippi Pot Roast is beefy, savory, and fantastically tender. Even better, it's very simple to put together thanks to the slow cooker. But's it's also incredibly zesty with ranch seasoning and slightly spicy with pepperoncini peppers. Andrew Jackson's Mississippi Pot Roast is for spice lovers, so if that describes you, you'll find something incredible to love here.
This is a dish with a taste so bold, it would impress Old Hickory himself. Andrew Jackson's Mississippi Pot Roast is beefy, savory, and fantastically tender. Even better, it's very simple to put together thanks to the slow cooker. But's it's also incredibly zesty with ranch seasoning and slightly spicy with pepperoncini peppers. Andrew Jackson's Mississippi Pot Roast is for spice lovers, so if that describes you, you'll find something incredible to love here.
Ingredients
- 1 (3-pound) rump or chuck roast
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon ranch seasoning
- 8 pepperoncini peppers
- 2 tablespoons butter
Directions
- Add the roast to a slow cooker.
- Pour the beef broth around the roast in the slow cooker.
- In a small bowl, add the cornstarch and the water and whisk until the cornstarch dissolves.
- Add the slurry to the broth in the slow cooker.
- Top the roast with the ranch seasoning.
- Top the roast with the pepperoncinis and the butter.
- Cover the slow cooker and cook until the roast reaches an internal temperature of 205 degrees F and is very tender, about 4-5 hours on high or 8-10 hours on low.
- Shred or slice the beef.
- Serve.
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