Go Back
Print
Recipe Image
Equipment
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Slow Cooker Mississippi Pot Roast Stew
Slow cooker Mississippi pot roast stew takes everything we love about this classic and turns it into stew! It's so easy and so delicious.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
4
hours
hours
10
minutes
minutes
Servings
6
Servings
Calories
315
kcal
Equipment
knife and cutting board
6 quart slow cooker
Ingredients
1.5
pounds
stew beef
1.5
pounds
baby potatoes
halved
1
pound
carrots
sliced
1
yellow or white onion
diced
4-6
pepperoncini peppers
1
ounce
envelope ranch seasoning
1.74
ounces
brown gravy mix
1
cup
water
½
cup
butter
Parsley for garnish
optional
Noodles
or mashed potatoes or rice to serve over
Instructions
In your slow cooker place your stew beef, potatoes, carrots, onion and pepperoncini's.
In a small bowl mix together the ranch packet and 1 of the brown gravy packets with 1 cup of water and whisk together.
Pour the mixture into the slow cooker.
Stir everything together.
Place the stick of butter on top.
Cover and cook on low for 6-8 hours or high for 4-6 hours.
When the meat and veggies are tender stir in the last packet of brown gravy mix to thicken up the gravy.
I like to serve this over egg noodles, but it is also great over rice or mashed potatoes.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Serving
|
Calories:
315
kcal
|
Carbohydrates:
33
g
|
Protein:
29
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
73
mg
|
Sodium:
547
mg
|
Potassium:
1177
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
12688
IU
|
Vitamin C:
34
mg
|
Calcium:
89
mg
|
Iron:
4
mg