Six Sisters' Stuff · by Steph Loaiza★ 5.0 (1)
Mississippi Pot Roast Recipe
NUTRITION · PER SERVING495M COOK
CAL 32%·PRO 87%
CARBS 7G5% OF CAL
1G FIBER6G OTHER1G TOTAL SUGAR
FAT 48G67% OF CAL
16G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pot roast cooked low and slow with pepperoncini peppers and ranch seasoning. Rich, tangy, and deeply flavored, comfort food at its best.
mainamericanbeef🥘 pressure cooker⏲️ slow cooker🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 6- 2 Tablespoon olive oil
- 3 pounds beef chuck roast (or rump roast (a rump roast usually has more fat, so it falls apart even more easily))
- salt and pepper, to taste
- ¾ cup beef broth
- ½ cup pepperoncini juice ((from the jar of pepperoncinis))
- 1 ounce dry ranch seasoning mix ((1 packet))
- 1 ounce brown gravy mix ((1 packet))
- 8 whole pepperoncini peppers
- 2 Tablespoon butter (cut into small pieces)
At a glance
PER SERVING · TIME 495M
CAL 32%·PRO 87%
CARBS 7G5% OF CAL
1G FIBER6G OTHER1G TOTAL SUGAR
FAT 48G67% OF CAL
16G SAT33G 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
- 8h
- Sodium
- 1706mg
- 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
- 692mg
- Calcium
- 29mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1706MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.