Mississippi Pot Roast lovers rejoice! We’ve taken everything you love about Mississippi Pot Roast and made it into a delicious stew. Vegetables soak up the signature, bold and tangy flavor, and in one pot, you’ve got a whole meal.

Try our original Mississippi Pot Roast or our yummy, Slow Cooker Pork Roast version.

We love Mississippi Pot Roast for its savory, tender beef and that slight kick and tang from the pepperoncini peppers. The addition of ranch seasoning gives the perfect amount of savory spices that complement the bold flavor of the peppers—all with the convenience of the spice blend being in one packet.

Most grocery stores sell pre-cut stew meat near the butcher department, but if you can’t find it, you can easily cut your own chuck roast into cubes. You can also use other cuts of meat suitable for pot roast, such as bottom round, top round, or brisket.

Chuck roast is hands-down the best choice. It has just the right amount of fat and connective tissue to keep it tender and juicy, soaking up all those bold flavors in the broth. Just cut it into even-sized chunks, and you’re set for a perfect, spoon-tender stew.

Brisket is another solid option if you love deep, beefy flavor. It’s a little firmer than chuck, but when cooked low and slow, it turns into a shreddable, fall-apart dream. Just be sure to slice it against the grain for the best texture.

Round roast is a good budget-friendly choice. It’s leaner than chuck or brisket, so it needs extra time to break down and plenty of broth to keep it from drying out. Cutting it into smaller pieces helps speed up the process and keep it nice and tender.

Making Mississippi Beef Stew in a slow cooker is an easy, hands-off way to get all the same bold flavors with even more convenience.

To start, season the beef with salt, pepper, and 2 tablespoons of cornstarch, just like in the stovetop version. Heat a pan over medium-high heat, add the olive oil, and sear the beef on all sides until browned. This quick step adds extra depth of flavor, but if you’re in a rush, you can skip it and add the beef straight to the slow cooker.

Once the beef is in the slow cooker, add the rest of the ingredients. Give everything a quick stir, then cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.

About 30 minutes before serving, mix the remaining 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the stew. Cover and let it thicken while it finishes cooking. Give it a taste, adjust the seasoning if needed, and serve it up hot!

Beef stew is made even easier by using ground beef. Our signature blend of spices and Worcestershire sauce give our beef stews amazing flavor and use simple, pantry ingredients.

This recipe is based on our famous Old Fashioned Beef Stew that always receives rave reviews!

If you’ve got an excess of ground beef in your freezer, use it in a stew and make a warm, home-cooked meal! Ground beef is a great protein option, known for being budget-friendly, but that doesn’t mean you have to compromise on taste. Even though this ground beef is thrown in a stew, you still get the flavor and texture from the browning of the meat that shines through. When seasoned right, you get juicy, flavorful meat that will become your weeknight recipe go-to.

We recommend using 80/20 ground beef for this recipe. The extra fat enhances the flavor of the stew.

If you prefer a leaner option, such as 90/10, that works too. You could even try ground turkey or chicken for a lighter twist, but keep in mind the flavor will be a bit different.

Keep in mind that using ground beef with a higher fat content will produce more grease, which you’ll need to spoon out to keep your stew from becoming too greasy.

A slurry is a mixture that is made of a liquid and cornstarch, used to thicken soups and stews. They are most commonly made by whisking water, beef broth, or another liquid together with the cornstarch, before adding it to a soup, stew or dish that requires thickening. Much like a roux that is used to thicken gravy or soup, a slurry is made and then gradually added to the dish.

The reason you don’t want to add cornstarch directly to a dish or pot is because it won’t incorporate properly and clumps will form. The water or liquid ushers the cornstarch into the fluid gradually enough for it to incorporate before it clumps.

In a skillet over medium-high heat, add ground beef and brown well all over. Remove the meat to a plate and drain if needed then transfer the browned meat to a slow cooker.

In a small bowl, whisk together 1/4 cup of cold water and 2 tablespoons of cornstarch to make a slurry.

Add all remaining ingredients, including the slurry, to the slow cooker.

Set the slow cooker on high for 3-4 hours or low for 6-8 hours until the meat and vegetables are tender to your liking.

This recipe is simple, yet so flavorful and filling—one potato is the whole meal! Who doesn’t love a soft, pillowy baked potato with melted butter and gooey cheddar cheese? We’ve given your basic baked potato an upgrade, loading it with tender, smoky pulled pork.

Serve it with a Classic Caesar Salad or a summer favorite, our Strawberry Spinach Salad.

Love a pulled pork sandwich? Forget the bun and use a potato! There are so many great ways that you can use leftover pulled pork and this is definitely one of them. If you’re pressed for time, pick up some store-bought pulled pork and make yourself a sandwich one night, some nachos the next, and don’t forget this flavorful and filling loaded potato, perfect for a busy, weeknight meal.

Not sure which pulled pork to use? We love our Slow Cooker Honey-Chipotle Pulled Pork, Kalua Pork, or even Pulled Ham. You can also keep it simple and use store-bought pulled pork!

You can use other types of potatoes such as sweet potatoes, Yukon gold, or red potatoes. However, keep in mind that different types of potatoes have different textures and come in different sizes.

A Yukon gold or red potato will be significantly smaller than a russet potato but absolutely works and could even be used to transform this dish into an appetizer. Sweet potatoes are more similar in size.

You can always use a microwave to cook the potatoes. Poke holes in the potatoes as indicated, rub with oil and salt, and microwave on high for 5 minutes. Turn over, then microwave for another 5 minutes. They are done when a fork easily goes into the flesh.

We’ve taken our fan-favorite Bang Bang Chicken recipe and made an air fryer version! The secret to making this irresistible sauce is the right balance of heat, sweetness, and tanginess. With this easy-to-follow recipe, you’ll have a restaurant-quality dish made from your own kitchen in no time.

Can’t get enough of that delicious Bang Bang sauce? Try our Bang Bang Chicken Wings.

What makes this Bang Bang chicken so good is its amazing texture and bold, flavorful sauce. We use Panko bread crumbs for the breading, giving that perfect, crispy crunch, which is then smothered in our irresistible creamy, spicy-sweet sauce.

While air frying significantly reduces the amount of oil needed compared to traditional deep frying, a small amount of oil is still essential to achieve the best results. Oil plays a crucial role in air frying by helping to conduct heat more evenly, promoting that golden, crispy exterior that we love.

Use olive oil, avocado oil, vegetable oil, or a quality cooking spray.

When it comes to applying oil, a light spritz with an oil mister or a brush is all you need. You’re aiming to lightly coat the surface of the food, not soak it. This minimal application helps enhance the texture without adding excessive fat.

Use a Liner: Cleaning up is a breeze if you use air fryer parchment liners. Less scrubbing, more enjoying.

Don’t Overcrowd: Give your food some breathing room in the air fryer basket. If your air fryer isn’t huge, cook in batches—it’s worth it for those perfectly golden results. And don’t forget to toss or shake everything halfway through so it all cooks nice and evenly.

Keep an Eye on Things: Air fryers work fast, and nobody wants overcooked chicken. Use a meat thermometer if you can (to reach a safe internal temperature of 165°F) and check on things toward the end so you nail that perfect doneness.

Bang Bang Chicken is such a crowd-pleaser whether you serve it as a small plate or appetizer—think potluck or dinner party—or as the main dish paired with a side.

If you’re serving it as an appetizer, plate it on a large platter and garnish it with sliced green onions and lime wedges to make it pretty.

As the main dish, you can serve the chicken with rice or noodles and some steamed vegetables on the side.