Slow Cooked Beef & Creamy Mash

Slow Cooked Beef & Creamy Mash is a comforting meal featuring tender Mississippi-style slow-cooked beef served atop creamy garlic mashed potatoes. The beef is slowly cooked with ranch seasoning, au jus gravy mix, butter, and pepperoncinis, while the fluffy potatoes are enriched with cream, sour cream, garlic, and butter for perfect richness.

You’ll love this dish because the slow cooking infuses the beef with deep, savory flavor and melt-in-your-mouth tenderness. The creamy mashed potatoes balance the bold beef beautifully, creating a hearty, satisfying meal ideal for cozy dinners.

Ingredients

For the Mississippi Beef:

• 1 chuck roast (2-3 lbs)
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 3 tablespoons unsalted butter
• ¼ cup water
• 3-4 pepperoncini peppers (with 2-4 tablespoons of juice, optional)

For the Creamy Garlic Mashed Potatoes:

• 2 lbs golden potatoes, peeled and cut into 1-inch chunks
• 4 cloves garlic, minced
• ½ cup heavy cream, room temperature
• ⅓ cup full-fat sour cream, room temperature
• 5 tablespoons unsalted butter, room temperature
• Salt and pepper, to taste

Instructions

Make the Mississippi Beef:

1. Place chuck roast in slow cooker. Sprinkle ranch and au jus seasoning packets on top.

2. Add pepperoncini peppers on top, along with butter and pour water into the bottom.

3. Cook on low for 8 hours or high for 4 hours until beef is tender and easily shredded.

4. Shred beef with two forks before serving.

Make the Creamy Garlic Mashed Potatoes:

1. About 30 minutes before beef is done, start potatoes. Place peeled potatoes in pot, cover with cold salted water.

2. Bring to boil, reduce to simmer, and cook 15-20 minutes until fork-tender.

3. Meanwhile, warm heavy cream, butter, and garlic in saucepan until butter melts; keep warm.

4. Drain potatoes and return to pot. Mash until smooth using masher or hand mixer.

5. Stir in sour cream and warm cream mixture gradually until well blended. Season to taste.

Serve:

1. Plate creamy mashed potatoes and top with shredded Mississippi beef.

2. Spoon any cooking juices over the beef and potatoes.

Tips for Success

• Use chuck roast for best tenderness and flavor.

• Add pepperoncini juice to cooking liquid for extra tang.

• Warm cream mixture for smoother mashed potatoes.

• Use a potato ricer for extra creamy texture.

• Shred beef finely for easier serving.

Delicious Variations

• Add roasted garlic to mashed potatoes for depth.

• Incorporate fresh herbs like parsley into mash.

• Use Yukon gold or Russet potatoes interchangeably.

• Serve with steamed green vegetables or salad.

Frequently Asked Questions

Can I use chicken instead of beef?

The recipe is designed for beef; chicken won’t develop same flavor or texture.

How long can leftovers be stored?

Refrigerate leftovers in airtight containers up to 3 days.

Can I freeze shredded beef?

Yes, freeze in airtight containers for up to 3 months.

Is it necessary to use pepperoncini?

Pepperoncini adds signature tang, but can be omitted if unavailable.

Can I make mashed potatoes ahead?

Yes, reheat gently adding cream to restore creaminess.

Slow Cooked Beef & Creamy Mash

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• Author: Emma Hart
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

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Description

A hearty, comforting meal featuring tender Mississippi-style slow-cooked beef served over rich garlic mashed potatoes. Beef is infused with ranch seasoning, au jus gravy, butter, and pepperoncinis, creating melt-in-your-mouth tenderness and bold flavor, perfectly balanced by creamy, garlicky mashed potatoes.

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Ingredients

Scale 1x2x3x

Mississippi Beef

1 chuck roast (2–3 lbs)

1 packet ranch seasoning mix

1 packet au jus gravy mix

3 tbsp unsalted butter

¼ cup water

3–4 pepperoncini peppers, with juice (2–4 tbsp, optional)

Creamy Garlic Mashed Potatoes

2 lbs golden potatoes, peeled and cut into 1-inch chunks

4 garlic cloves, minced

½ cup heavy cream, room temperature

⅓ cup full-fat sour cream, room temperature

5 tbsp unsalted butter, room temperature

Salt and pepper, to taste

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Instructions

Make the Mississippi Beef

1. Place chuck roast in slow cooker. Sprinkle ranch and au jus seasoning packets over the top.

2. Add pepperoncini peppers, butter, and water to the slow cooker.

3. Cook on low for 8 hours or high for 4 hours until beef is tender and can be shredded easily.

4. Shred beef with two forks before serving.

See also  Blood orange chicken​

Make the Creamy Garlic Mashed Potatoes

1. About 30 minutes before beef finishes, place peeled potatoes in a pot and cover with cold salted water.

2. Bring to boil, then reduce to simmer and cook 15–20 minutes until fork-tender.

3. Meanwhile, warm heavy cream, butter, and garlic in a saucepan until butter melts, then keep warm.

4. Drain potatoes and return to pot. Mash until smooth with a masher or hand mixer.

5. Gradually stir in sour cream and warm cream mixture until combined. Season with salt and pepper.

Serve
Plate mashed potatoes, top with shredded beef, and spoon cooking juices over.

Notes

Use chuck roast for optimal tenderness and flavor.

Pepperoncini juice adds a pleasant tang but can be omitted.

Warming cream mixture before adding results in smoother potatoes.

A potato ricer yields extra creamy mashed potatoes.

Finely shred beef for easier serving and eating.

• Prep Time: 15 minutes
• Cook Time: 4 hours (slow cooker)
• Category: Main Dish
• Method: Slow Cooker, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/6 recipe
• Calories: 520
• Sugar: 3
• Sodium: 690
• Fat: 32
• Saturated Fat: 18
• Unsaturated Fat: 14
• Carbohydrates: 27
• Fiber: 3
• Protein: 35
• Cholesterol: 130

Keywords: mississippi pot roast, slow cooked beef, creamy garlic mashed potatoes, slow cooker dinner, hearty beef and potatoes