Mississippi Pot Roast

Name: Mississippi Pot Roast
Prep time: 5
Cook time: 480
Total time: 8 h 5 min
Yield: 8
Cuisine: American
Ingredients: Cross Rib Roast; ranch dressing; dry onion soup mix; freshly ground black pepper; granulated garlic; Pepperoncini; water

8 HRS 5 MINS

Time to Cook

8

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 pounds)
1 packet ranch dressing mix
1 packet dry onion soup mix
1 teaspoon freshly ground black pepper
2 teaspoon granulated garlic
4 to 6 pickled pepperoncinis
1 cup water

Preparation

Step 1

Place beef Cross Rib Roast in a 4-1/2 to 5-1/2-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on HIGH 6 to 7 hours or on LOW 7 to 8 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
Step 2

Turn off slow cooker and remove roast. Shred roast and return to slow cooker; combine. Serve warm over couscous, mashed potatoes or noodles.

Nutrition Information

Nutrition information per serving, 3 oz: 321 Calories; 180 Calories from fat; 20g Total Fat (7.6 g Saturated Fat; 0 g Trans Fat; 0.7 g Polyunsaturated Fat; 8.2 g Monounsaturated Fat;) 117 mg Cholesterol; 406 mg Sodium; 4 g Total Carbohydrate; 0.1 g Dietary Fiber; 0 g Total Sugars; 29.3 g Protein; 0 g Added Sugars; 28.9 mg Calcium; 2.5 mg Iron; 246 mg Potassium; 8.1 mcg Vitamin D; 0.2 mg Riboflavin; 7.4 mg NE Niacin; 0.3 mg Vitamin B₆; 2.1 mcg Vitamin B₁₂; 179 mg Phosphorus; 6.7 mg Zinc; 27.4 mcg Selenium; 111.5 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Vitamin D, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, Riboflavin, Vitamin B6, and Phosphorus.

Filed Under:

Family Dinners / Kid Friendly Soups, Stews & Chili

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