Mississippi Beef with Creamy Garlic Mashed Potatoes
This Mississippi Beef with Creamy Garlic Mashed Potatoes is one of my favorite comfort meals to make when the weather gets cold!
Servings: 6 servings
Equipment
- Slow Cooker You can also use an Instant Pot or pressure cooker
Ingredients
For the Mississippi Beef:
- 1 2-3 lb chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 3 tbsp unsalted butter
- ¼ cup water
- 3-4 pepperoncinis I like to add 2-4 tbsp of the juice as well!
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 tbsp unsalted butter room temperature
- salt & pepper to taste
Instructions
For the Mississippi Beef:
- Place the chuck roast in the slow cooker. Add the ranch and au jus packets on top of the beef. Add 3-5 peppers on top of the mixes and add in the butter, and pour water in the bottom of the slow cooker.
- Cook over low heat for 8 hours or on high for 4 hours. Once cooked through shred the beef using two forks.
For the Creamy Garlic Mashed Potatoes:
- With 30 minutes left on the beef, start the potatoes! Place the peeled and cut golden potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are fork-tender.
- While the potatoes are cooking, heat the heavy cream, butter and garlic in a small saucepan over low heat until the butter melts. Keep warm.
- Drain the potatoes then return them to the pot. Mash with a potato masher or a hand mixer until smooth and creamy. If you want the potatoes to be extra creamy, use a potato ricer!
- Add the sour cream and gradually pour in the warm heavy cream mixture. Stir until everything is well incorporated. Season with salt and pepper to taste.
- Add a portion of the mashed potatoes to a plate, top with shredded beef and pour over some of the gravy. Enjoy!