Mississippi Pot Roast with Gravy, Mashed Garlic Cauliflower, and Green Beans
Mississippi Pot Roast with Gravy, Mashed Garlic Cauliflower, and Green Beans
Ingredients (Pot Roast):
3–4 lb chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup unsalted butter
6–8 pepperoncini peppers
1/4 cup pepperoncini juice
Ingredients (Gravy):
Drippings from roast
2 tablespoons flour or cornstarch
1/2 cup beef broth (as needed)
Ingredients (Mashed Garlic Cauliflower):
1 large head cauliflower, cut into florets
3 garlic cloves, peeled
2 tablespoons butter
1/4 cup heavy cream (or milk)
Salt and black pepper to taste
Ingredients (Green Beans):
1 lb fresh green beans, trimmed
2 tablespoons butter
2 garlic cloves, minced
Salt and pepper to taste
Instructions (Pot Roast):
Place chuck roast in a slow cooker.
Sprinkle ranch mix and au jus mix over the roast.
Add butter and pepperoncini peppers on top, plus pepperoncini juice.
Cover and cook on low 8 hours or high 4–5 hours, until tender and falling apart.
Instructions (Gravy):
Remove roast from slow cooker and shred.
Pour drippings into a saucepan. Whisk in flour or cornstarch slurry.
Cook on medium heat until thickened, adding beef broth if needed.
Instructions (Mashed Garlic Cauliflower):
Boil cauliflower and garlic in salted water until tender, about 10 minutes. Drain well.
Mash with butter, cream, salt, and pepper until smooth.
Instructions (Green Beans):
Steam or blanch green beans until tender-crisp, about 5 minutes.
In a skillet, melt butter and sauté garlic for 1 minute.
Toss green beans in garlic butter, season with salt and pepper.
To Serve:
Place shredded pot roast on a plate, drizzle with rich gravy.
Add a scoop of mashed garlic cauliflower and a side of green beans for a complete Southern-style comfort meal.
