The Stay At Home Chef · by Rachel Farnsworth★ 4.9 (51)
Mississippi Pot Roast (Slow Cooker, Stovetop, or Instant Pot)
NUTRITION · PER SERVING250M COOK
CAL 23%·PRO 56%
CARBS 2G1% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 37G73% OF CAL
15G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and flavorful pot roast with tangy pepperoncinis and zesty ranch seasoning, cooked low and slow. Tender meat with simple ingredients and multiple cooking methods.
mainamericanroastbeef🫕 dutch oven🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons vegetable oil
- 1 3 to 5 pound beef chuck roast (round, or brisket)
- 1/2 cup beef broth
- 8 whole pepperoncinis
- 1/4 cup pepperoncini juices
- 2 tablespoons dry ranch seasoning
- 1 tablespoon onion powder
- 1/2 cup salted butter
At a glance
PER SERVING · TIME 250M
CAL 23%·PRO 56%
CARBS 2G1% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 37G73% OF CAL
15G SAT22G 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
- 10m
- Cook
- 4h
- Sodium
- 545mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 438mg
- Calcium
- 12mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.