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.