Beef Bourguignon Meets Mississippi Style in The Crock Pot.
Updated: May 10
Growing up I watched Julia Child and I love her Beef Bourguignon . The funny thing about recipes is we learn tons of different ones of the same cut of meat . So we aren't always making the same thing over and over. Beef pot roast is one of the ones we love a variety of . My second favorite is the Mississippi style circulated around on pinterest . I couldn't really tell you who was the original poster of it . Because it's a pretty popular one redone many times. I decided to mashup my two favorite pot roast recipes in the crock pot and it's amazing.
Beef Roast (cut up into big chunks)
Button Mushrooms (halved)
Brown Gravy Mix
1 Stick of Butter (Halved)
1 cup Dry Red Wine
1 cup Water
2 Tbsp Minced Dry Onion
6-8 Pepperoncini peppers whole or 3 Tbsp sliced
Cut roast into big chunks and pan sear all sides. Add them to the crockpot.
In a small mixing bowl wisk together wine, minced onion , brown gravy mix ,and water.
Pour over meat . Cut up 1/2 stick of butter put on top with peppers. Cook meat on high for 1 1/2 hours.
If you want to remove the peppers do this before adding vegetables. I only leave them in if I used sliced ones.
Add in this order mushrooms,potatoes,and carrots. Melt the other half of butter and mix in ranch dressing. Pour over vegetables.
Cook an additional 3 hrs stirring every 30 minutes. Or until vegetables are desired
Serve with toasted french bread slices. Bon Appetite!
I hope you enjoy this mash up recipe .