Grammy's Kitchen · Pot Roast · Mississippi Pot Roast
One of 63 pot roast recipes we measured
281 cooks on www.spendwithpennies.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 | 3% | 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.
| 2041 g | 4 to 5 pound beef chuck roast (or pot roast) |
| 28 g | 1 ounce ranch seasoning mix (1 packet, about 2 tablespoons) |
| 28 g | 1 ounce au jus gravy mix (or brown gravy mix, low sodium, 1 packet) |
| 6 pepperoncini peppers (plus 1/2 cup juice) | |
| 57 g | 1/4 cup butter |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey Holly, I’ve seen the recipe for Mississippi Pot Roast on Pinterest for quite some time, but never tried making it. Your fantastic reviews convinced me to give it a try. The only modifications I made were cutting a large onion into eight wedges and surround” — a cook, 5.0★
“I am so sick of people claiming they created this recipe. Such as in this the owner of the blog attributed it to another person. “This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.” I don’t know who created the recipe, nor” — a cook