Recipe contributed by Steve Graham of Woodbridge
Some weeks, the most helpful dinner decision is the one made ahead of time. Steve Graham’s Mississippi pot roast bites are assembled with stew beef, seasonings, butter, and mild banana peppers so most of the work is done before dinner day arrives.
The beef cooks into a savory sauce that the Graham family likes over rice. Keep the peppers in larger pieces if someone at the table would rather leave them aside. It is a flexible meal for the kind of evening when everyone comes home hungry and the calendar has left little room to cook from scratch.
This recipe is part of Prince William Living’s Crocktober series. Search for more Crocktober stories.
Why This Recipe Works
Stew beef, ranch seasoning, au jus mix, butter, and mild banana peppers create tender bites with a savory sauce. The recipe includes directions for cooking from frozen or thawed, which makes it useful for busy weeks.
Recipe Details
Prep time: 10 minutes. Cook from frozen on LOW for 10 to 12 hours or HIGH for 5 to 6 hours. Cook from thawed on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. Servings: 6 to 8. Cooker size: 5- to 6-quart slow cooker.
Ingredients
- 2 1/2 pounds stew beef
- 1 stick butter (1/2 cup)
- 1 packet au jus gravy mix (1 ounce)
- 1 packet ranch seasoning mix (1 ounce)
- 8 ounces mild banana peppers with their juices
- Optional for thickening: 2 tablespoons cornstarch and enough cold water to make a slurry
- Cooked rice, for serving
Directions
- Add the stew beef, butter, au jus gravy mix, ranch seasoning mix, and banana peppers with their juices to a gallon-sized freezer bag. Remove as much air as possible and seal.
- Label a second gallon-sized freezer bag with the recipe name, cooking instructions, and date. Place the first bag inside it, seal, and freeze flat.
- Defrost in the refrigerator for one day before cooking, or cook from frozen.
- On cooking day, empty the bag into the slow cooker. Swish a few tablespoons of water in the bag and add that liquid to the cooker.
- Cover and cook until the meat is tender, using the listed time and setting for frozen or thawed meat.
- If desired, shred the meat so it absorbs the juices. To thicken the sauce instead, mix the cornstarch with cold water. Bring about 2 cups of hot cooking liquid to a boil in a saucepan, stir in the slurry, and cook until thickened. Return the sauce to the slow cooker.
- Serve over cooked rice.
Tips for Selective Eaters
Use mild banana peppers for a gentle flavor. Serve the beef and rice separately for selective eaters.
Storage, Freezing, and Reheating
Assemble in a freezer bag and freeze flat. Thaw in the refrigerator for one day before cooking, or follow the cooking times for frozen meat.
Allergen Disclaimer
Contains milk. Au jus and ranch seasoning packets may contain wheat, milk, soy, or other allergens depending on the brands used. Check all package labels. Allergen information is a guide, not a guarantee; check labels and ask about cross-contact before serving anyone with an allergy.
Food Safety Warning
Cooking times vary by appliance. Use a food thermometer for foods that require an internal temperature. Refrigerate leftovers promptly, and reheat them outside the slow cooker.
Recipe Disclaimer
This reader-submitted recipe has not been independently tested by Prince William Living. Cooking times can vary by appliance. Cook meat and poultry to a safe internal temperature, and follow current food-safety guidance.
