Mississippi Pot Roast Stew

mississippi pot roast served over mashed potatoes in a white bowl

4.34 from 6 votes

Mississippi Pot Roast Stew

Mississippi pot roast stew turns the classic roast beef dish into a hearty beef stew, perfect for spooning over mountains of fluffy mashed potatoes or egg noodles. With tender pieces of beef, a thick, gravy style broth, and briny pepperoncini, this will be an instant hit!

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Entree, Main Course, Soup

Cuisine: American, Southern

Servings:

Calories: 374kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

3 lbs beef stew meat cut into roughly 1" cubes
1/2 cup flour
salt & pepper to taste
1/4 cup canola oil
1 pkt au jus gravy mix
1 pkt ranch dressing mix
6 cups beef broth
2 cups chicken broth
1 cup sliced pepperoncini rings medium heat
2 tbsp pepperoncini juice
2 tbsp butter

US Customary - Metric

Instructions

Add the cubed stew meat to a large ziplocking bag. Add the flour to the bag. Add salt & pepper, to taste. Seal the bag and shake until all the beef's evenly coated. Shake off excess flour, and transfer the coated beef to a waiting plate.
Add half the oil to a large skillet and heat over medium high heat. Working in batches, add 1/2 the beef to the hot oil, and spread it out in an even layer. Allow the meat to sear 2-3 minutes, then flip and sear the other side. Transfer to a large soup pot, and repeat with the remaining meat.
Add all of the remaining ingredients to the soup pot, and stir together until evenly combined.
Bring the soup to a boil, then reduce heat, and simmer for 30 minutes- stirring occasionally.
Serve over mashed potatoes or cooked egg noodles.

Notes

Prefer a traditional 'whole meal' style stew? Add sliced carrots and diced potatoes to the mix, and serve it in a bowl with crusty bread or biscuits.
To make this in the slow cooker, follow the directions above, but instead of putting the seared beef in the soup pot, put it in the slow cooker along with the broth. Cover and cook on low for 6 hours or on high for 3 to 4 hours.
You could also do this right in the Instant Pot, searing the beef on saute mode. Once the beef is seared, pull it out of the Pot and deglaze the Pot with beef broth, scraping any brown bits off the liner with a sturdy wooden spoon. Add the beef back and pressure cook for 30 minutes. Let the stew rest for 10 minutes before carefully opening the vent valve to release the remaining steam.

Nutrition