Slow Cooker Mississippi Pot Roast
Yield: 3 servings
Total Time: 5h 15m
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Accompaniment: Mashed Potatoes, Marinated Lemon Balsamic Brussel sprouts
Ingredients
For the slow cooker
- ~507g porterhouse steak
- 3 tbsp minced onion
- 12g garlic, chopped
- 700mL water
- 4 tsp Better Than Bouillon Roasted Beef Base
- 1 tbsp ranch restaurant-style dressing mix
- 1 tbsp au jus gravy mix
- 4 tbsp unsalted butter
- 25g all-purpose flour
- 2 tsp ponzu sauce
- 100g sliced banana pepper rings
- 4 tbsp banana pepper juice
- kosher salt, to taste
- ground pepper, to taste
For the cornstarch slurry
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Step 1: Gather all of the ingredients.
Step 2: Measure the water, add the Better Than Bouillon Roasted Beef Base and whisk to combine. Set aside.
Step 3: Peel, chop, and weigh the garlic.
Step 4: Add the garlic to the slow cooker.
Step 5: Weigh the sliced banana peppers.
Step 6: Add the banana peppers to the slow cooker.
Step 7: Add the minced onion to the slow cooker.
Step 8: Pat dry the steak and season with kosher salt and ground pepper to taste. Set aside.
Step 9: Weigh the flour and set aside.
Step 10: Add the butter to a skillet and heat over medium heat for 4 mins.
Step 11: Add the steak and sear for 12 mins, flipping every 2 mins to develop a nice crust.
Step 12: Add the steak to the slow cooker.
Step 13: Add the flour to the skillet.
Step 14: Whisk until darkened, about 1 min.
Step 15: Add the water mixture, whisking to combine and bring to a simmer, about 3 mins.
Step 16: Cook until reduced, whisking occasionally, about 8 mins.
Step 17: Take off heat.
Step 18: Add the banana pepper juice, ranch dressing mix, and au jus gravy.
Whisk to combine then return to heat and bring to a simmer.
Cook until reduced, about 3 mins. Take off heat.
Step 19: Pour the gravy over the roast and peppers.
Step 20: Cook on low for 4 hrs.
Step 21: Remove the steak from the slow cooker and shred.
Step 22: Cover with Saran Wrap or foil and set aside.
Step 23: Strain the gravy into a fat separator.
Step 24: Add the peppers and onion to a bowl.
Step 25: Cover with Saran Wrap or foil and set aside.
Step 26: In a small cup combine the cornstarch and water. Stir to combine and set aside.
Step 27: Pour 400mL of the liquid from the slow cooker into a saucepan and bring to a simmer over medium heat. (If you don’t have enough liquid sub water)
Step 28: Heat over medium heat.
Step 29: Once simmering, add the cornstarch slurry (you may need to give it another quick stir) and whisk until thickened, about 3 mins.
Step 30: Serve with mashed potatoes and steamed vegetables.