Grammy's Kitchen · Pot Roast · Mississippi Pot Roast
One of 210 pot roast recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 8% | 26% |
| fat | 4% | 2% |
| aromatics | 0% | 12% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 2 teaspoons dried parsley |
| 2 g | 3/4 teaspoon dried dill |
| 3 g | 1 teaspoon garlic powder |
| 3 g | 1 teaspoon onion powder |
| 120 g | 1/2 cup low-sodium beef broth, divided |
| 16 g | 2 tablespoons cornstarch |
| 16 g | 1 tablespoon soy sauce or tamari |
| 16 g | 1 tablespoon Worcestershire sauce |
| 1588 g | 1 (3- to 4-pound) boneless beef chuck roast, trimmed of surface fat |
| 6 g | 1 1/2 teaspoons kosher salt, plus more as needed |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 14 g | 1 tablespoon olive oil |
| 57 g | 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces |
| 8 jarred pickled pepperoncini peppers | |
| Serving options: mashed potatoes, cooked egg noodles, roasted potatoes, or sandwich rolls |
Method: 8 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made many Mississippi Pot Roasts over the years - but I gotta say, this was the best one yet. I tasted it at 8 hours and it was amazing. Got pulled away and ended up cooking it quite a bit longer(14 hours😅) but it was even better! The whole family loved” — a cook, 5★