Mississippi Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chuck roast slow-cooked with butter, pepperoncini peppers, and seasoning mixes until it shreds easily. Rich, flavorful gravy coats the meat. Serve on mashed potatoes or in sliders.
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Nutrition & ingredients
Ingredients
serves 8- 3-4 lbs chuck roast
- ½ tsp ground black pepper (or to taste)
- 1/4 cup beef broth, low-sodium
- 2 Tbsp olive oil
- 1 packet ranch dressing mix ((1 oz or 3 Tbsp) *see notes for GF)
- 4 Tbsp unsalted butter
- 6 pepperoncini peppers (or added to taste)
- 1 packet au jus mix (or substitute with brown gravy mix *see notes for GF)
- 2 garlic cloves (minced)
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
- 850mg
- 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
- 594mg
- Calcium
- 40mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 850MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.