Low Sodium Mississippi Pot Roast with Gravy
Tender shreds of beef in a tangy sauce; Preservative-free, homemade low-sodium beef gravy recipe included
Servings: 8
Calories: 517kcal
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
Serving: 4oz. | Calories: 517kcal | Carbohydrates: 12g | Protein: 35g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 163mg | Sodium: 329mg | Potassium: 727mg | Fiber: 2g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 47mg | Calcium: 45mg | Iron: 4mg