Grammy's Kitchen · Pot Roast · Slow Cooker Mississippi Pot Roast (Ultra-Ten
One of 210 pot roast recipes we measured
from www.averiecooks.com
14 cooks on www.averiecooks.com rate it 5.0★.
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 | 8% | 2% |
| aromatics | 3% | 12% |
| vegetables and beans | 3% | 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.
| 1814 g | 4 pound boneless chuck roast (trim large pieces of fat) |
| kosher salt (as necessary to coat and season the meat) | |
| freshly ground black pepper (as necessary to coat and season the meat) | |
| 27 g | 2 tablespoons olive oil |
| 57 g | 1 packet (about 2-ounces onion soup mix, dry) |
| 28 g | 1 packet (about 1-ounce Ranch seasoning mix, dry) |
| 47 g | 1/3 cup pepperoncini pepper juice |
| 6 to 8 pepperoncini peppers (I prefer whole although sliced may be substituted) | |
| 114 g | 1/2 cup unsalted butter (cubed small) |
| Fresh parsley (finely minced; optional for garnishing) |
Method: 8 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“When I received this recipe in my inbox, it sounded so yummy that I went straight to the store and got the ingredients. My husband and I both thought that it was absolutely delicious and I plan on adding this roast recipe to my rotation. Thank you for always” — a cook, 5★
“My whole family loves this one!!” — a cook, 5★