Mississippi Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chuck roast braised low and slow with pepperoncini peppers, gravy, and vegetables until falling apart. Tender, tangy, and served over mashed potatoes or piled into hoagie rolls.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tsp Montreal seasoning
- coarse salt and ground black pepper ( to taste)
- 3 lbs. chuck roast (beef bottom round roast or beef rump roast will also work)
- olive oil
- ½ cup Kerrygold Garlic & Herb butter
- 1 large onion (peeled and chopped)
- 1 large carrot (peeled and cut into 1 & ½-inch pieces)
- 2 cloves garlic (minced)
- 1 jar pepperoncini ((12 oz., you'll be using just 8 peppers and a ¼ cup of the juice))
- 1 oz. packet au jus gravy mix
- 1 oz. packet onion soup mix
- 1 oz. packet ranch dressing mix
- 1½ cups beef stock
At a glance
PER SERVING · TIME 495M
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
- 8h
- Sodium
- 1621mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 657mg
- Calcium
- 50mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.