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A few years ago, the famous Mississippi pot roast was making the rounds of the Internet. If you are dairy-free, this recipe is unfortunately off limits due to its inclusion of ingredients such as butter and ranch powder.
But never fear! After some trial-and-error, I have found a dairy-free version that is just as good! I promise!
Note: You will need a slow cooker/Crockpot for this recipe.
Ingredients:
- 1 chuck roast ((3-4 pounds works best)
- ¼ cup olive oil
- My dairy-free ranch dressing mix
- 1 packet au jus or brown gravy mix
- 4-5 pepperoncini peppers
- 1 tablespoon corn starch
Instructions:
- Set the roast beef in the slow cooker.
- Pour 1/4 cup of olive oil over the meat.
- Add the ranch mix powder and gravy powder on top of the meat. Don’t worry about mixing the powder ingredients into the meat. It will look a little funny at this stage, but I promise the powder ingredients will cook down and mix fully.
- Set 5-6 pepperoncini peppers on top of the roast. I also like to pour a little of the fluid from the jar on top of the meat.
- Cook 8 hours on low in the slow cooker.
- After 8 hours, the meat will be super tender and will shred easily. Remove the meat, shred, clean off any fat, and set aside.
- Now it’s time to make the gravy. Take the cooking liquid from the slow cooker and strain it into a sauce pan. I love the Oxo Good Grips Good Gravy separator for this step!
- Add about a tablespoon of corn starch, mixed with ½ cup hot water, to finish making the gravy.
Pairs well with:
- Rice and broccoli
- Potatoes and cooked carrots
- Red wine
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