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 with reduced 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 lower sodium Mississippi 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

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.

Instructions how to make brown gravy
  • 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.

  • Don’t add more salt
  • Use unsalted butter
  • Use only 1 package of Ranch dressing mix
  • Use low-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 regular 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. 

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.

Mississippi Pot Roast with Gravy, cream potatoes and carrot slaw on white plate

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

Shredded Mississippi Pot roast on a white plate with three pepperoncini peppers

Lower Sodium Mississippi Pot Roast with Gravy

Tender shreds of tangy, peppery beef in a lower sodium, homemade au jus gravy.
5 from 28 votes
Print Rate
Course: Entree
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Gravy Recipe: 5 minutes
Total Time: 6 hours 10 minutes
Yield: 8
Author: Anecia Hero

Ingredients 

  • 3 lb roast ( 3-4 pound roast)
  • 6 whole Pepperoncini peppers
  • 1 pkg. ranch dressing mix , dry
  • 3 tablespoons low sodium beef bouillon ,Better Than Bouillon Paste, low sodium
  • ¾ cup all-purpose flour
  • 1 stick unsalted butter
  • cups water
  • ½ teaspoon black pepper

Instructions 

Make the Gravy

  • In a medium saucepan, melt butter and bouillon paste
    1 stick unsalted butter, 3 tablespoons low sodium beef bouillon
  • Sprinkle flour in ¼ cup increments; whisk; until there are no lumps
    ¾ cup all-purpose flour
  • Add water and pepper; heat until mixture is smooth
    ½ teaspoon black pepper

Cook the Mississippi Pot Roast

  • Place beef in slow cooker
    3 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 mix
    1 pkg. ranch dressing mix
  • Add 6-7 Pepperoncini peppers
    6 whole Pepperoncini peppers
  • Cook on low 6-8 hours

Notes

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 nutritionist, nor a certified, registered dietitian. 
  • 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.
  • A 16 ounce jar of brined pepperoncini contains roughly over 1100 mg of sodium, so if you add any of the pepperoncini juice, keep in mind that you’re adding more sodium to the recipe.

Nutrition Estimate

Serving: 1cupCalories: 451kcalCarbohydrates: 9gProtein: 34gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 148mgSodium: 272mgPotassium: 587mgFiber: 1gSugar: 1gVitamin A: 378IUVitamin C: 1mgCalcium: 37mgIron: 4mg
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One Comment

  1. 5 stars
    I’ve made this recipe countless times, adjusting the cook time for use in an instant pot. My husband and kids all ask for it about once a week! Needless to say it quickly became a regular rotation in our house.