You'll love this lower-sodium Mississippi Pot Roast recipe!
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:
You'll need a 3-4 lb. chuck roast and the following:
- 6 pepperoncini peppers
- 1-package of dry Ranch™ dressing mix
- 1-stick unsalted butter
- 3 tablespoons low sodium bouillon paste
How to make it:
Make the brown gravy with low-sodium beef boullion paste; set aside
- Place beef in 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.
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 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
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 ⅓ 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.
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 with Gravy
- 3 lb roast ( 3-4 pound roast)
- 6 whole Pepperoncini peppers
- 1 pkg. ranch dressing mix , dry
- 3 tablespoons beef bouillon ,Better Than Bouillon Paste, low sodium
- ¾ cup flour
- 1 stick butter .unsalted
- 1¾ cups water
- ½ teaspoon black pepper
Make the Gravy
- In a medium saucepan, melt butter and bouillon paste1 stick butter, 3 tablespoons beef bouillon
- Sprinkle flour in ¼ cup increments; whisk; until there are no lumps¾ cup flour
- Add water and pepper; heat until mixture is smooth½ teaspoon black pepper
Cook the Mississippi Pot Roast
- Place beef in slow cooker3 lb roast
- Pour gravy over beef (add enough water to ensure roast is covered with liquid)1¾ cups water
- Sprinkle in a package of dry ranch dressing mix1 pkg. ranch dressing mix
- Add 6-7 Pepperoncini peppers6 whole Pepperoncini peppers
- Cook on low 6-8 hours
- 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.
- It is not necessary to season the roast with salt prior to cooking
- Use unsalted butter
- Use reduced sodium bouillon paste
- Adjust Pepperoncini amounts to your liking
- 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.