Lower-Sodium Mississippi Pot Roast with Gravy

You’ll love this lower-sodium Mississippi Pot Roast recipe! The original Mississippi pot roast recipe has a ton of sodium in it; this is an alternative that tastes just as delicious without all the salt and preservatives. 

Slow cooked, shredded beef seasoned with homemade brown gravy and tangy pepperoncini peppers!

I’m not a fan of packaged seasonings, simply because they often contain too much salt, additives, preservatives or MSG. I adapted the original Mississippi pot roast recipe to a lower sodium version than the original. 

This recipe uses only one packaged dry mix (ranch dressing) and a homemade brown gravy that really moistens the roast. The result is a less salty pot roast.

You’ll love this recipe!

• Hassle-free: just throw everything in the crock pot or slow cooker and walk away
• Seasoned “Just Right” – lower sodium version than the original recipe; the result is LESS SALT
• Leftovers – perfect as a sandwich or with a side of rice or pasta

This lower sodium Mississippi Pot Roast tastes delicious and doesn’t have as many additives, preservatives and sodium as the original. However, if you are on a “no-sodium” diet due to doctor’s orders, please consult a certified, registered dietitian for menu planning and preparation. I am not a certified nutritionist nor registered dietitian. 

The original recipe for a 3-pound roast (using all the original ingredients) results in approximately 9,000 mg. of sodium for the entire recipe. 

This version results in about 2500 mg. of sodium for the entire recipe, which yields about 8 six-ounce servings, so that’s roughly 312 mg. sodium per serving. The original recipe yields 8 servings as well, but has about 1,125 mg. sodium per serving.

Here’s what you’ll need

I make this Mississippi pot roast in a slow cooker, but you can make yours in a Dutch oven on the stovetop on low heat, or in the oven on low heat.

You’ll need a 3-4 lb. chuck roast and the following:

• 6 pepperoncini peppers – these are sometimes called “Banana Peppers” and they’re on the pickle aisle of the grocery store
• 1-package of dry Ranch™ dressing mix
• 1-stick unsalted butter
• 3 tablespoons low sodium bouillon paste – this is for the homemade brown gravy that goes on the pot roast. I use “Better than Bouillon” band
• flour- all purpose flour
• water

How to make a lower sodium Mississippi pot roast

Start by making the homemade brown gravy. This really moistens the pot roast and gives it a great homemade flavor. In a medium saucepan on low heat, add unsalted butter and the low sodium bouillon paste; add a little water, whisk in the flour. Season to taste with ground black pepper.

• Place the roast in the slow cooker; pour gravy over beef
• Sprinkle one package of dry ranch dressing mix over beef
• Add Pepperoncini peppers (add more water to cover roast if needed)
• Cook on low for 6-8 hours

What cut of meat do I use?

Use 3-4 pounds of boneless chuck, rump or sirloin for best results. You can use a 7-bone chuck roast if boneless is not available.

Recipe tips

Don’t add more salt

It is not necessary to season the roast with salt prior to putting it in the slow cooker. The most common complaint about the original is that it is too salty. The ranch dressing mix has more than enough sodium to season the roast, so it’s not necessary to add more salt. In fact, salt is not an ingredient in this recipe or the original.

Use unsalted butter

A stick of salted butter has approximately 720 mg of sodium. Use unsalted butter.

Use only 1 package of Ranch dressing mix

Two packages of dry mix have approximately 270 mg of sodium; reduce this half by using only one package. 

Use reduced-sodium beef bouillon

The homemade brown gravy recipe calls for Better Than Bouillon Reduced Sodium concentrated beef base which does contain quite a bit of sodium, but has 1/3 less sodium than the bouillon cubes.

Better Than Bouillon brand of concentrated beef base is available in reduced sodium as well. I recommend using the low sodium version.

Go easy on the peppers and juice

The brine in which they are packaged is inherently high in sodium, so if you add any of the pepperoncini juice, keep in mind that you’re adding more sodium to the recipe.

The nutritional estimate in the recipe card below is an estimate; there’s no way to determine the exact nutritional analysis because every pot roast is a different size, as is each serving. 

What are Pepperoncini peppers?

• Pepperoncini peppers, also known as “Banana Peppers,” are mild Italian peppers, usually marinated in vinegar. Even though they’re considered Italian, you’ll often find them on Greek or Mediterranean menus. These green peppers are somewhat salty, tangy and peppery, with a low heat index.
• On the Scoville Heat Index, which measures the heat of a pepper, Pepperoncini’s rank 100-150 SHU (Scoville Heat Units), which is relatively mild.
• For comparison, the Scoville Heat Units range from 0 – 16,000,000; a green bell pepper has an SHU of 0; a Habanero has an SHU of 100,000 – 350,000.

Are Pepperoncini and Banana Peppers the Same?

While Banana and Pepperoncini peppers are both within the Nightshade family, they technically are not the same; however, you’ll find their flavor and texture very similar, so use either one in this recipe.

Lower-sodium Mississippi Pot Roast is a Sunday favorite and it pairs beautifully with maple baked beans,  fried yellow squash, steamed carrots, peas or macaroni and cheese.

Related recipes:

• Mom’s Pot Roast
• Beef Stew with Puff Pastry
• Copper Penny Carrot Slaw
• Beef Tips with Gravy
• Salisbury Steak with Brown Gravy