Diethood · by Katerina Petrovska★ 5.0 (33)
Instant Pot Mississippi Pot Roast
NUTRITION · PER SERVING100M COOK
CAL 31%·PRO 86%
CARBS 5G3% OF CAL
1G FIBER1G SUGAR3G OTHER
FAT 46G67% OF CAL
15G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pot roast braised in ranch seasoning and pepperoncini juice until it falls apart, finished in a buttery au jus gravy.
mainamericanroastbeef🥘 pressure cookergluten free
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Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons vegetable oil
- 3 to 5 pound chuck roast (cut into 3 to 4 even chunks so to fit easier in the Instant Pot.)
- ¾ cup low sodium beef broth
- ½ cup pepperoncini juice from the jar
- 1 packet (1-ounce) Dry Ranch Seasoning Mix
- 1 packet (1-ounce) Au Jus Gravy Mix
- 10 whole pepperoncinis
- 2 tablespoons butter
At a glance
PER SERVING · TIME 100M
CAL 31%·PRO 86%
CARBS 5G3% OF CAL
1G FIBER1G SUGAR3G OTHER
FAT 46G67% OF CAL
15G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 1206mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 23mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.