Grammy's Kitchen · Pot Roast · Mississippi Roast (Slow Cooker Pepperoncini
One of 63 pot roast recipes we measured
from www.allrecipes.com
456 cooks on www.allrecipes.com rate it 4.7★.
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.
| 1814 g | 1 (4 pound) beef chuck roast |
| 57 g | 0.25 cup butter |
| 5 pepperoncini peppers | |
| 28 g | 1 (1 ounce) packet ranch dressing mix |
| 28 g | 1 (1 ounce) packet dry au jus mix |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is so easy and the result is wonderful. I have made this a few times with slight variations based on reviews. First tip: use sliced pepperoncini instead of whole pepperoncini if you can find it - saves the step of de-stemming, and the sliced peppers are p” — a cook, 5.0★
“I'm normally not a fan of cooking with ingredients like the packets of ranch dressing and au jus packets, but after reading the NYT article, I thought I'd try the original recipe. It came out great and was delicious. Even my picky eater 9-year-old raved. The” — a cook, 5.0★