Grammy's Kitchen · Pot Roast · Instant Pot Mississippi Pot Roast
One of 210 pot roast recipes we measured
5 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 26% |
| fat | 4% | 2% |
| aromatics | 2% | 12% |
| thickener | 1% | 0% |
| vegetables and beans | 2% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons vegetable oil (or olive oil) |
| 1814 g | 4 pound chuck roast (trimmed of excess fat and cut into 6 pieces) |
| 8-10 jarred pepperoncini peppers (plus 1/4 cup liquid from jar) | |
| 180 g | 3/4 cup beef broth (low sodium) |
| 28 g | 1 1-ounce ranch seasoning packet |
| 28 g | 1 1-ounce dry onion soup mix packet |
| 28 g | 2 tablespoons butter |
| 16 g | 2 tablespoons cornstarch |
| 30 g | 2 tablespoons water |
Method: 10 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Supper yummy and so easy to put together! Kids said it was the best roast yet!!” — a cook, 5★