Mississippi Pot Roast with Greek Yogurt Mashed Potatoes
Equipment
Ingredients
Protein
lean chuck roast (trimmed)
1134 g
Produce
Yukon gold potatoes (cubed)
1361 g
green onions (sliced)
4 pcs
Pantry & Jarred
dry ranch seasoning mix
1 packet
au jus gravy mix
1 packet
pepperoncini peppers
8 pcs
low-sodium beef broth
120 ml
garlic powder
1 tsp
salt
0.5 tsp
black pepper
0.25 tsp
Dairy
low-fat plain Greek yogurt (room temperature)
180 g
low-fat milk (warmed)
120 ml
light butter
28 g
Toppings
fresh parsley (chopped)
2 tbsp
Instructions
Prepare the chuck roast
Trim visible fat from the chuck roast and place it in the slow cooker. Season and add the pepperoncini and liquids.
Cook the pot roast
Cook on LOW for 8 hours or HIGH for 4–5 hours until the meat falls apart easily.
Shred the roast
Shred the roast directly in the slow cooker with two forks and stir into the juices. Switch to WARM setting.
Cook the potatoes
Place cubed Yukon gold potatoes in a large pot, cover with cold water, and boil until completely fork-tender, about 15–20 minutes.
Mash the potatoes
Return drained potatoes to the hot pot. Add Greek yogurt, warmed milk, butter, garlic powder, salt and pepper. Mash until smooth and creamy.
Assemble and serve
Spoon mashed potatoes into bowls. Top with shredded pot roast and drizzle generously with the cooking juices. Garnish with sliced green onions and fresh parsley.
Original recipe
Storage
Cool completely before sealing containers. The cooking juices help keep the meat moist when reheating.
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