Grammy's Kitchen · Pot Roast · Mississippi Pot Roast
One of 210 pot roast recipes we measured
from natashaskitchen.com
174 cooks on natashaskitchen.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 | 4% | 26% |
| fat | 5% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 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.
| 1588 g | 3-4 lbs chuck roast |
| 1 g | 1/2 tsp ground black pepper (or to taste) |
| 60 g | 1/4 cup beef broth, low-sodium |
| 27 g | 2 Tbsp olive oil |
| 28 g | 1 packet ranch dressing mix ((1 oz or 3 Tbsp) *see notes for GF) |
| 57 g | 4 Tbsp unsalted butter |
| 6 pepperoncini peppers (or added to taste) | |
| 1 packet au jus mix (or substitute with brown gravy mix *see notes for GF) | |
| 6 g | 2 garlic cloves (minced) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made your pot roast today and it was incredible!! So tender and flavorful, it will be my go to recipe from now on. I make the “family” recipe and my husband always douses his portion in Worcestershire and has always lived by the rule…If you can’t say anyth” — a cook, 5★
“Hi Natasha, is this recipe in your new cook book which I have just purchased? Haven't had chance to look at it just lately and really want to get rid of the many recipes I have saved and printed off in a lever arch file ring binder. Would appreciate it if you ” — a cook, 5★