Grammy's Kitchen · Pot Roast · Mississippi Pot Roast (+ Video)
One of 63 pot roast recipes we measured
602 cooks on www.thecountrycook.net rate it 4.9★.
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 | 12% | 2% |
| aromatics | 13% | 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.
| 27 g | 2 Tablespoons olive oil ((or vegetable oil)) |
| 1134 g | 2-3 pound chuck roast |
| salt and pepper ((to taste)) | |
| 1 packet ranch dressing mix | |
| 150 g | 1 packet dry onion soup mix ((or au jus gravy mix)) |
| 114 g | 1/2 cup (1 stick) salted butter |
| 8 peperoncini peppers |
Method: 5 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe tastes great and couldn’t be easier. Just a warning about finding the Kerrygold garlic and herb butter if you are wanting to use that instead of regular butter: In some stores, Kerrygold garlic and herb-flavored butter isn’t sold with the regular K” — a cook, 5.0★
“Stopping by to say I made this today! My normal New England pot roast is made in similar fashion in a slow cooker or my dutch oven. I brown it and add it to the pot with onion soup mix, potatoes and carrots on the bottom. But this time I used this recipe to a ” — a cook