Mississippi Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked chuck roast braised in au jus, ranch seasoning, and Worcestershire sauce until melt-in-your-mouth tender. A simple, comforting dinner best paired with mashed potatoes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 (3-4 pound) chuck roast (brought to room temperature)
- 1 (1-ounce) package packet of au jus mix
- 1 (1-ounce) package packet of dry ranch seasoning mix
- 2 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 cup low-sodium beef broth (see notes)
- ½ cup pepperoncini pepper juice
- ½ (16-ounce) jar pepperoncini peppers (drained)
At a glance
PER SERVING · TIME 205M
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
- 3h 10m
- Sodium
- 2103mg
- 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
- 782mg
- Calcium
- 48mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.