Grammy's Kitchen · Pot Roast · Mississippi Pot Roast
One of 63 pot roast recipes we measured
from thissillygirlskitchen.com
27 cooks on thissillygirlskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 37% |
| fat | 11% | 2% |
| aromatics | 0% | 13% |
| vegetables and beans | 0% | 47% |
| 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.
| 1134 g | 2.5 pound chuck roast |
| 14 g | 1 tablespoon olive oil |
| 1 packet au jus dried seasoning | |
| 1 packet dried ranch dressing seasoning | |
| 114 g | 1/2 cup unsalted butter (or 1 stick) |
| 6-10 peperoncini peppers |
Method: 4 steps, published by thissillygirlskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“yes, cook it on the stew selection for 45 minutes. I brown some cut up portions of chuck pot roast- doing it in batches as needed. I only put about 2-3 TBS of butter on top with 6-8 peperoncinis. I put the ranch dressing mix and either low-sodium brown gravy o” — a cook
“This was absolutely delicious! We ate it over mashed cauliflower and no one even noticed I swapped out the mashed potatoes b/c the meat was so good! What I didn’t get was the drippings like in the picture- the fat and butter just separated out and it never mix” — a cook