Grammy's Kitchen · Pot Roast · Mississippi Pot Roast
One of 63 pot roast recipes we measured
from www.themagicalslowcooker.com
111 cooks on www.themagicalslowcooker.com 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 | 6% | 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.
| 1814 g | 4 lb. chuck roast (3-5 lbs will work) |
| 28 g | 1 oz. ranch packet ((can use original packet, dip packet or spicy packet)) |
| 25 g | .87 oz. brown gravy packet ((I use McCormick) See substitutions in notes below) |
| 114 g | 1/2 cup unsalted butter ((1 stick) can use salted) |
| 10 or more peperoncini peppers | |
| 1/4 cup peperoncini juice ((optional but adds more tanginess and flavor)) |
Method: 5 steps, published by www.themagicalslowcooker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OMG! This was so good my husband wants me to make it again! The only changes I made were because my roast was frozen I put some of the juice from the peppers and some Shiraz wine on the bottom of the pot so it wouldn’t crack (which also meant I couldn’t brown ” — a cook, 5.0★
“I’ve learned to use ONLY top round roast. Chuck roasts just have too many chewy, fatty, inedible pieces I have to sift out. I never have this issue with top round. I use half a stick of unsalted butter, a pinch of crushed red pepper, pinch of fennel seed, and ” — a cook, 4.0★