# Mississippi Pot Roast Over Mashed Potatoes With Gravy

The classic roast shredded over buttery mashed potatoes, with the pot juices thickened into gravy with a cornstarch slurry.

 

 

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## Mississippi Pot Roast Over Mashed Potatoes With Gravy

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

9

hours 

5

minutes

The classic roast shredded over buttery mashed potatoes, with the pot juices thickened into gravy with a cornstarch slurry.

### Ingredients

- 3 to 4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 8 to 10 pepperoncini plus 2 tbsp brine
- 2 tbsp cornstarch
- 1/4 cup cold water
- 3 lb Yukon Gold potatoes, peeled
- 1/2 cup warm milk
- 3 tbsp butter for the mash

### Directions

- Cook the roast with both packets, butter and pepperoncini on LOW for 8 to 10 hours.
- Confirm the centre reads 200 to 205°F, then lift the roast onto a plate.
- Boil the potatoes in salted water for 20 minutes until tender.
- Drain and mash them with the warm milk and butter until smooth.
- Strain the pot juices into a saucepan and skim off the fat.
- Whisk the cornstarch into the cold water until smooth.
- Bring the juices to a simmer and whisk in the slurry.
- Simmer 2 minutes until the gravy coats a spoon.
- Shred the roast with two forks.
- Spoon mash on plates, pile the beef on top and ladle the gravy over.

 

### Notes

 

Do not add the slurry to cold juices, which makes lumps. Reheat extra gravy over low heat.

 

  

## Why make the gravy separately

 

The pot juices are salty and rich, so they make a good gravy once strained and skimmed. A cornstarch slurry thickens it in minutes on the stove.

 

Always whisk the slurry into juices that are simmering. Cold juices make lumps.

 

## Mississippi Pot Roast Over Mashed Potatoes: swaps

 

Russet potatoes work for the mash, though Yukon Gold is creamier. Warm milk keeps the mash smooth. Do not use cold milk, which cools the potatoes and makes them gluey.

 

Cornflour can replace cornstarch.

 

## Make ahead and reheat

 

The roast and gravy keep well in the refrigerator. Reheat extra gravy over low heat, whisking as it warms. Mash is best made fresh, but it reheats with a splash of milk.

 

## One mistake to avoid

 

Dropping the slurry into cold juices. It lumps and never smooths out. Strain the juices into a saucepan, skim the fat, bring them to a simmer, and whisk the slurry in. Two minutes later the gravy coats a spoon.

 

Warm the plates if you can, since mash and gravy cool fast. Serve the beef piled high on top.