Mississippi Pot Roast
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 10 mins
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Servings
8
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Calories
552 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast
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Mississippi Pot Roast is one of the easiest meals you will ever make. And, by the way, one of the most delicious roasts, too. Only 6 ingredients come together to make a family-friendly that will be requested time and time again.
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Ingredients
- 4 lb chuck roast
- 2 tablespoon olive oil or vegetable oil
- 1 packet au jus gravy mix See NOTES regarding sodium
- 1 packet Ranch dressing mix See NOTES regarding sodium
- 6 Pepperoncini peppers
- ¼ cup pepperoncini brine Juice from the bottle
- 8 tablespoon unsalted butter cut into pieces
- 2 tablespoon parsley fresh, chopped, optional
Instructions
- In a large pot (ie, Dutch oven), heat the oil over medium-high heat. Add the roast and sear on 1 side for about 4 minutes, until nicely browned. Flip the roast over and sear on the other side for another 4 minutes.
- Place the roast in your slow-cooker and cover with au jus gravy mix, Ranch salad dressing mix, pepperoncini brine, pepperoncini peppers, and butter. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
- Shred the meat with the 2 forks. Discard any chunks of fat. Stir the meat to incorporate the juice.
- Serve warm.
Notes
- See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- Both the au jus gravy mix and the Ranch mix are fairly high in sodium. We like our roasts to be a little on the salty side. If you prefer it to not be too salty tasting, then try using just half of each packet. You'll still get the amazing flavor and the meat will still be fall-apart delicious.
- If you don't have time to sear the roast, don't worry about it. The searing adds a nice texture, but the roast will still be delicious if you don't sear it first.
- This roast makes a good amount. Leftovers are just as good, if not even better the following days. Keep in an air-tight container with a lid in the fridge for up to 5 to 7 days. The cooked meat freezes beautifully for up to 2 months.
Nutrition Information
Show Details
Calories
552kcal
(28%)
Carbohydrates
2g
(1%)
Protein
44g
(88%)
Fat
38g
(58%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
19g
Trans Fat
2g
Cholesterol
187mg
(62%)
Sodium
449mg
(19%)
Potassium
781mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
489IU
(10%)
Vitamin C
8mg
(9%)
Calcium
44mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 2g | 1% |
| Protein | 44g | 88% |
| Fat | 38g | 58% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 187mg | 62% |
| Sodium | 449mg | 19% |
| Potassium | 781mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 44mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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