Grammy's Kitchen · Pot Roast · Smoked Mississippi Pot Roast
One of 210 pot roast recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 5% | 26% |
| fat | 7% | 2% |
| aromatics | 1% | 12% |
| salt | 1% | 0% |
| 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 | 3 1/2 pounds chuck roast |
| 12 g | 2 teaspoons salt |
| 4 g | 1 1/2 teaspoons garlic powder |
| 5 g | 1 1/2 teaspoons onion powder |
| 3 g | 1 1/2 teaspoons paprika |
| 2 g | 1 teaspoon ground black pepper |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/2 teaspoon ground cumin |
| 28 g | 1 ounce envelope Au Jus gravy mix |
| 28 g | 1 ounce envelope ranch dressing mix |
| 114 g | 1/2 cup unsalted butter ( cut into 8 tablespoons) |
| 8 to 10 pepperoncini peppers | |
| 79 g | 1/3 cup water |
Method: 11 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.