Grammy's Kitchen · Pot Roast · Mississippi Pot Roast (Slow Cooker, Stovetop
One of 210 pot roast recipes we measured
51 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 7% | 26% |
| fat | 8% | 2% |
| aromatics | 1% | 12% |
| 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 |
| 1814 g | 1 3 to 5 pound beef chuck roast (round, or brisket) |
| 120 g | 1/2 cup beef broth |
| 8 whole pepperoncinis | |
| 35 g | 1/4 cup pepperoncini juices |
| 15 g | 2 tablespoons dry ranch seasoning |
| 10 g | 1 tablespoon onion powder |
| 114 g | 1/2 cup salted butter |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I did not have time to use the slow cooker so switched gears to the Dutch Oven. Not sure where this went wrong. Followed instructions for the Oven recipe using a Dutch Oven. The chuck roast was way overdone at 3 hours at 350 degrees. I even added some extra be” — a cook, 3★
“SO GOOD! I’ve gotten into the habit of making a crockpot meal every Sunday, and this past Sunday I made this. It was a huge hit in our house! I’ve never cooked with pepperoncinis before and they were delicious! My husband did a little dance while eating and ga” — a cook, 5★