Mississippi Pot Roast Stew Recipe: Slow-Cooked Tender Beef

Mississippi pot roast stew transforms the familiar pot roast into a rich, comforting beef stew — ideal spooned over a mound of fluffy mashed potatoes or tossed with egg noodles. Tender beef cubes simmer in a thick, gravy-like broth brightened by briny pepperoncini for a crowd-pleasing, weeknight-friendly meal.

We’re a meat-and-potatoes family — with four boys (and my husband), hearty meals are a must. We enjoy a classic pot roast, but it’s not something we make all the time. Chuck roast can be pricier and takes longer to braise until fork-tender. This version uses stew meat to capture the flavor of a pot roast in a fraction of the time and at a lower cost.

Using stew meat keeps this recipe time- and budget-friendly without sacrificing the comforting, savory flavor you want in a Sunday-style meal.

Ingredients

For this recipe you’ll need:

• Beef stew meat – cut into roughly 1″ cubes
• All-purpose flour
• Salt and pepper – to taste
• Canola oil or another light oil for searing
• Au jus gravy mix – 1 packet
• Ranch dressing mix – 1 packet
• Beef broth – about 6 cups
• Chicken broth – about 2 cups
• Pepperoncini rings – about 1 cup, plus 2 tbsp of the juice
• Butter – 2 tbsp

How to Make

This stew comes together quickly and easily.

• Place the cubed stew meat in a large resealable bag. Add the flour, salt, and pepper, seal the bag, and shake until the beef is evenly coated. Shake off excess flour and set the coated meat on a plate.
• Heat half of the oil in a large skillet over medium-high heat. Working in batches, add half the beef in an even layer and sear 2–3 minutes per side until nicely browned. Transfer the seared beef to a large soup pot and repeat with the remaining meat, adding the remaining oil as needed.
• Add the au jus mix, ranch dressing mix, beef broth, chicken broth, pepperoncini rings and juice, and butter to the pot with the seared beef. Stir to combine.
• Bring the pot to a boil, then reduce to a simmer. Cook for about 30 minutes, stirring occasionally, until the beef is tender and the broth has thickened to a gravy-like consistency.
• Serve the stew over mashed potatoes or cooked egg noodles. Enjoy warm.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove until warmed through, adding a splash of beef broth if the stew has thickened too much.

Tips and Variations

• Want a one-pot, traditional stew? Add sliced carrots and diced potatoes to the pot and serve with crusty bread or warm biscuits for a complete meal.
• Slow cooker method: After searing the beef, transfer it to the slow cooker with the broth and remaining ingredients. Cook on low for 6 hours or high for 3–4 hours.
• Instant Pot method: Use sauté mode to brown the beef in batches. Remove the meat, deglaze the pot with a little beef broth, scraping up browned bits, then return the beef and all other ingredients. Pressure cook for 30 minutes, allow a 10-minute natural release, then carefully release any remaining pressure.

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