5.0 from 27 votes
Mississippi Pot Roast
Tender chuck roast cooked in the slow cooker with seasonings, beef broth and pepperoncinis.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8
Calories: 348 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3-4 pounds chuck roast
- 1 ounce ranch seasoning packet
- 2 cloves garlic minced
- 2.2 ounces French onion soup mix packet
- ½ cup pepperoncini juice from jar
- 6 pepperoncinis
- 3 cups beef broth
Instructions
- Place chuck roast in crock pot. Sprinkle ranch packet, garlic, and French onion soup mix over top of roast.
- Then pour pepperoncini juice and beef broth into the crock pot. Add pepperoncinis and close the crock pot.
- Cook on low 8 hrs (or high 4 hours).
- After right hours remove 1 cup of juice from the crock pot and set aside. Then shred roast.
- Serve over mashed potatoes, noodles or rice. Use reserved juice as gravy. Enjoy!
Cup of Yum
Notes
- Store leftovers in an airtight container and they will keep for three to four days in the refrigerator. The leftovers make the most amazing sandwiches!
Nutrition Information
Calories
348kcal
(17%)
Carbohydrates
8g
(3%)
Protein
35g
(70%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
117mg
(39%)
Sodium
742mg
(31%)
Potassium
751mg
(21%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
207IU
(4%)
Vitamin C
13mg
(14%)
Calcium
160mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 348
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 117mg | 39% |
| Sodium | 742mg | 31% |
| Potassium | 751mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 160mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.