Hey Grill Hey · by Susie Bulloch (heygrillhey.com)★ 5.0 (23)
Smoked Mississippi Pot Roast
NUTRITION · PER SERVING615M COOK
CAL 40%·PRO 100%
CARBS 14G7% OF CAL
3G FIBER3G SUGAR8G OTHER
FAT 59G66% OF CAL
18G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoked and baked pot roast finished with a tangy, peppy sauce of pepperoncini peppers and ranch seasoning. This impressive Sunday dinner features tender beef enriched with buttery pan juices and bold flavors.
mainamericanroastbeef🫕 dutch oven🔥 oven♨️ grillgluten free
View the full recipe on Hey Grill Hey →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3-4 pounds beef chuck roast
- 2 teaspoons Hey Grill Hey Beef Rub
- 1 1-ounce packet homemade ranch seasoning
- 1 1-ounce packed au jus gravy mix
- 1 16-ounce jar whole or sliced pepperoncinis
- 1 small yellow onion (sliced)
- ½ cup butter (cut into tablespoons)
At a glance
PER SERVING · TIME 615M
CAL 40%·PRO 100%
CARBS 14G7% OF CAL
3G FIBER3G SUGAR8G OTHER
FAT 59G66% OF CAL
18G SAT41G 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
- 10h
- Sodium
- 2752mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 62mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.