Mississippi Pot Roast lovers rejoice! We’ve taken everything you love about Mississippi Pot Roast and made it into a delicious stew. Vegetables soak up the signature, bold and tangy flavor, and in one pot, you’ve got a whole meal.
Try our original Mississippi Pot Roast or our yummy, Slow Cooker Pork Roast version.
Why Our Recipe
- Everything you love about Mississippi pot roast in a hot bowl of delicious stew!
- Pepperoncini juices and ranch seasoning bring all the flavor.
- We love the juices from Mississippi Pot Roast. With this stew, you get a whole bowl of that rich, 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 gives the perfect amount of savory spices that complement the bold flavor of the peppers—all with the convenience of the spice blend being in one packet.
Ingredient Notes
- Beef Stew Meat: If pre-cut stew meat isn’t available, purchase a chuck roast and cut it into 1- to 2-inch cubes yourself.
- Cornstarch: Divided and used in two stages—first to coat the beef for browning, then as a thickener at the end.
- Olive Oil: Substitute with any neutral cooking oil, such as vegetable or canola oil.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Beef Broth: Choose a good-quality, low-sodium beef broth to create a flavorful stew base.
- Whole Pepperoncinis: Pepperoncinis can usually be found in a jar in the condiment section, near the pickles and olives. If you’re not a fan of pepperoncini, you can substitute banana peppers for a more mild flavor.
- Pepperoncini Juice: This is the juice straight from the jar of pepperoncini.
- Worcestershire Sauce: Adds a lot of flavor. You can substitute with soy sauce and just a touch of vinegar.
- Red Potatoes: Ideal for stews as they hold their shape well when cooked. If unavailable, Yukon Gold potatoes are a great substitute. Avoid russet potatoes, as they tend to break apart in stews
- White Onion: Use a white or yellow onion. Dice it into small pieces.
- Carrots: Baby carrots work too; just cut them into smaller pieces for even 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 cuts of meat suitable for pot roast, such as bottom round, top round, or brisket.
Chuck roast is hands-down the best choice. It has just the right amount of fat and connective tissue to keep it tender and juicy, soaking up all those bold flavors in the broth. Just cut it into even-sized chunks, and you’re set for a perfect, spoon-tender stew.
Brisket is another solid option if you love deep, beefy flavor. It’s a little firmer than chuck, but when cooked low and slow, it turns into a shreddable, fall-apart dream. Just be sure to slice it against the grain for the best texture.
Round roast is a good budget-friendly choice. It’s leaner than chuck or brisket, so it needs extra time to break down and plenty of broth to keep it from drying out. Cutting it into smaller pieces helps speed up the process and keep it nice and tender.
Slow Cooker Instructions
Making Mississippi Beef Stew in a slow cooker is an easy, hands-off way to get all the same bold flavors with even more convenience.
To start, season the beef with salt, pepper, and 2 tablespoons of cornstarch, just like in the stovetop version. Heat a pan over medium-high heat, add the olive oil, and sear the beef on all sides until browned. This quick step adds extra depth of flavor, but if you’re in a rush, you can skip it and add the beef straight to the slow cooker.
Once the beef is in the slow cooker, add the rest of the ingredients. Give everything a quick stir, then cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
About 30 minutes before serving, mix the remaining 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the stew. Cover and let it thicken while it finishes cooking. Give it a taste, adjust the seasoning if needed, and serve it up hot!
Storage and Reheating Instructions
Cool the stew to room temperature before transferring it to containers for storage.
Refrigerate in an airtight container for 3 to 4 days.
To freeze, transfer to an airtight freezer container or a resealable freezer bag. Remove as much air as possible and freeze for up to 3 months.
Reheat on the stove over medium heat, adding a little water or broth if necessary to adjust consistency.
Reheat in the microwave in 30-second increments, stirring in between each for even heating.
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