Mississippi Pot Roast

Name: Mississippi Pot Roast
Prep time: 5 min
Cook time: 8 h
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

A slow cooked Southern favorite! Easy, tender ranch flavored beef combined with tangy pepperoncinis.

Cook Time: 8 hrs 5 mins

Servings: 8

Ingredients: 7

Cook Mode

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

321 Calories

0 %*

7.6g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

2.5 mg IRON

0 %DV

6.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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.

Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it’s ideal for long and slow cooking methods like braising or oven roasting. If it’s unavailable, chuck arm or chuck shoulder roasts are great substitutes.
Pepperoncini: A small tangy chili pepper that is typically pickled and used to add a zesty kick. Commonly found in Italian and Mediterranean cuisine.
Onion soup mix: A dry seasoning blend typically made with dehydrated onions, salt and spices. This base can be used to make classics like French Onion Soup, to flavor beefy savory dishes, or make dips and marinades.
Ranch Dressing Mix: An easy way to add ranch flavoring to dips, dressings and marinades. It’s a zesty packet of buttermilk powder, salt, garlic powder, onion powder and herbs. Used to make ranch dressing by adding mayo and buttermilk.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.