Immaculate Bites · by Imma Adamu★ 5.0 (8)
Mississippi Pot Roast
NUTRITION · PER SERVING255M COOK
CAL 30%·PRO 82%
CARBS 5G3% OF CAL
1G FIBER3G OTHER1G TOTAL SUGAR
FAT 44G68% OF CAL
16G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked chuck roast with a rich, tangy pepperoncini gravy. Tender, juicy, and deeply flavorful with minimal effort.
mainamericanroastbeef🥘 pressure cooker⏲️ slow cooker🍲 stockpot🍳 skillet🔥 ovengluten free
View the full recipe on Immaculate Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3½-4 pounds (1.5-2kg) chuck roast
- salt and pepper (to taste)
- 1 tablespoon (7g) onion powder
- 1 tablespoon (10g) garlic powder
- 1 tablespoon (14ml) olive oil
- 5-6 cloves garlic, (smashed)
- 2-3 tablespoons (28-42g) unsalted butter
- 1 cup (236ml) beef broth
- 1 tablespoon (15ml) Worcestershire sauce
- ½ cup (120ml) pepperoncini juice ((the liquid the peppers are packed in))
- ½-1 tablespoon (3-7g) beef bouillon (or chicken bouillon)
- 1 tablespoon (8g) cornstarch
- 7-8 pepperoncini peppers ((from the jar))
- 1 green onion, (diced (about 2 tablespoons))
- 1 bay leaf
- 2 tablespoons (12g) parsley
At a glance
PER SERVING · TIME 255M
CAL 30%·PRO 82%
CARBS 5G3% OF CAL
1G FIBER3G OTHER1G TOTAL SUGAR
FAT 44G68% OF CAL
16G SAT28G 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
- 4h
- Sodium
- 705mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 690mg
- Calcium
- 33mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.