You'll love this low-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.
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" - low sodium version the original recipe; the result is LESS SALT
- Leftovers - perfect as a sandwich or with a side of rice or pasta
Here's what you'll need:
The original recipe consists of 5 ingredients: beef, butter, dry ranch dressing mix, dry au jus (brown gravy) mix, and pepperoncini peppers.
The au jus and ranch dressing packets are what make it too salty, so I make my own brown gravy with butter, bouillon and beef broth. Takes 5-minutes, but totally worth it!
How to make it:
Make the brown gravy; set aside
- Place beef in slow cooker; pour gravy over beef
- Sprinkle one package of dry ranch dressing mix over beef
- Add jarred Pepperoncini peppers and their juice
- 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.
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 packaged au jus sauce and ranch dressing mixes have more than enough sodium in them 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
You'll definitely want to use unsalted butter for reasons noted above. The homemade brown gravy recipe calls for Better Than Bouillon 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.
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.
Related recipes:
Low Sodium Mississippi Pot Roast with Gravy
Ingredients
- 3 lb roast ( 3-4 pound roast)
- 16 ounces Pepperoncini peppers , with juice
- 1 pkg. ranch dressing mix , dry
- 3 tablespoons beef bouillon Better Than Bouillon Paste
- ¾ cup flour
- 1½ sticks butter unsalted
- 1¾ cups water
- ½ teaspoon black pepper
Instructions
Make the Gravy
- In a medium saucepan, melt butter and bouillon paste
- Sprinkle flour in ¼ cup increments; whisk; until there are no lumps
- Add water and pepper; heat until mixture is smooth
Cook the Mississippi Pot Roast
- Place beef in slow cooker
- Pour gravy over beef (add enough water to ensure roast is covered with liquid)
- Sprinkle in a package of dry ranch dressing mix
- Add jarred Pepperoncini peppers and their juice to slow cooker
- Cook on low 6-8 hours
Notes
- 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
- Adjust Pepperoncini amounts to your liking
Nutrition
Mary Jane V says
This isn't considered low sodium at all you daily intake of sodium should be more more than 2300mg this is almost that in one serving.
Anecia says
Thank you. One 4-ounce serving has 1889 mg of sodium. This recipe has lower sodium than the Original Recipe. I am not a nutritionist. If you are truly concerned about sodium levels, please consult a nutritionist. These calculations are made by a third-party, based upon recipe ingredients and quantites consumed.