I need to get something off my chest – beef pot roasts and I have not always gotten along.  I have made them a handful of times and they are always edible, but for me, there was always something missing when I attempted a roast. 

I’ve tried a red wine roast where the beef was pretty good, but the carrots and potatoes were sour tasting with the wine element.  I’ve tried other herb combos with acidic sauces and the beef lacked that element of pizzazz that leaves your mouth coated with the rich sauce that reminds you of pot roasts from your youth.

On the other hand, I have always had luck with pulled pork and slow cooked shredded chicken.   Because of that luck, I was not giving up on beef roasts. With this recipe, I have taken something that was a challenge for me and turned it into SUCCESS!   This recipe is a simple set of ingredients, very little prep and the slow cooker does all of the work…who can resist making this?!

We were introduced to this recipe by Eric’s sister at a family get together (pre-pandemic).  I’ve made this 3 times since and feel that I can finally say, ‘I can make a pot roast!’

Because of the pandemic, stores have been out of many random items over the last few months.  One of them is a key component in this dish…Beef Au Jux Gravy.  I mean, really?!  Out of gravy?!  Yes, they were.  Here’s the next best thing – I made my own.  The picture above shows all the ingredients.

One thing that is nice and adjustable in this recipe, is the level of heat you like for your family.  I was told I went a little ‘spicy‘ on this one, but it wasn’t a forward kind of heat.  It was the kind that builds as you have more – some bites more potent than others.  I loved it!  Didn’t feel like it was too spicy, but just enough to add great flavor.  Combine that with provolone and a French onion bun and you’re in business.

I debated whether to add this picture because better than bouillon is not the most appetizing image.  It won out because this is truly how easy it is to make this.  Throw everything in the crock pot, set your time and walk away…or in my case, go to work.  When you get home, open the lid, shred the beef, line up the sandwich fixings and you are ready to make dinner.

Not to limit this to sandwiches only, as listed below, this can be made into various meal options and will be great in all of them!

Mississippi Pot Roast

Ingredients:

• 3 lb beef chuck tender roast
• 1 stick butter
• 1 packet ranch dressing
• 1 packet au jux gravy  *home made version below.
• 1/2 cup pepperoncini’s – more for spicier, less for milder
• 1/2 cup pepperoncini juice – more or less to taste

Sides/Variations:

• Pulled Beef Sandwich– French onion buns & provolone cheese
• Open Beef Sandwhich – over buttered bread with mashed potatoes
• Beef Tacos – corn tortilla, guacamole, crumbled queso fresco cheese, shredded lettuce

Preparation:

Combine beef roast, ranch packet, au jux packet, butter, pepperoncini and it’s juice in a slow cooker.  Set the slow roast feature for 10 hours.  When all cooked, shred beef and let rest in juice for 5-10 minutes. 

Serve as whichever variation you are in the mood for.  Shredded beef is great the next few days reheated (that is how I found out the tacos were a raved about variation).

Home Made Au Jux Ingredients:

• 2 Tbls corn starch
• 2 Tbsl beef bouillon (Better Than Bouillon)
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley flakes
• 1/2 tsp fresh cracked black pepper

Happy Slow Cooking!

*Mississppi Pot Roast recipe from food network website. 

**Home Made Au Jux recipe is an Experimental Spoon original.