Grammy's Kitchen · Pot Roast · Mississippi Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
276 cooks on www.foodnetwork.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 7% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 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.
| 1588 g | 1 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note) |
| 113 g | 1 stick (8 tablespoons) butter |
| 227 g | 1 package au jus gravy mix |
| 227 g | 1 package dry ranch dressing mix, such as Hidden Valley |
| Pepperoncini peppers, number to your liking, and a little juice | |
| Salt and freshly ground pepper, if desired |
Method: 1 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Reading the recipe I wasn’t sure on something good coming out of that combo of ingredients ….but then I needed an easy slow cooker recipe to set in the morning and decided on this because of its simplicity and I’m so glad I did. I was pleasantly surprised. If ” — a cook, 5★
“Holy Moly this is salty! Although the flavor was really good, I can’t give it very many stars because it needs to be modified. Maybe our salt intake is lower than most, but as good as it was it was almost too salty for us to eat. <br /><br />I will make this” — a cook, 2★