Mississippi Pot Roast

A slow cooked Southern favorite! Easy, tender ranch flavored beef combined with tangy pepperoncinis.

  • 8 hrs
    5 min
  • 8
  • 320
  • 29 g


  • 1 boneless beef Chuck Arm Roast (arm, shoulder, or blade), about 2-1/2 pounds
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon granulated garlic
  • 4 to 6 pickled pepperoncinis
  • 1 cup water


  1. Place beef Chuck Arm Roast in a 4-1/2 to 5-1/2-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on HIGH 6 to 7 hours or on LOW 7 to 8 hours or until beef is fork-tender. (No stirring is necessary during cooking.)

  2. Turn off slow cooker and remove roast. Shred roast and return to slow cooker; combine. Serve warm over couscous, mashed potatoes or noodles. 


0 % *

7.6g SAT FAT

0 % DV **


0 % DV

2.5 mg IRON

0 % DV

6.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 oz: 321 Calories; 180 Calories from fat; 20g Total Fat (7.6 g Saturated Fat; 0 g Trans Fat; 0.7 g Polyunsaturated Fat; 8.2 g Monounsaturated Fat;) 117 mg Cholesterol; 406 mg Sodium; 4 g Total Carbohydrate; 0.1 g Dietary Fiber; 0 g Total Sugars; 29.3 g Protein; 0 g Added Sugars; 28.9 mg Calcium; 2.5 mg Iron; 246 mg Potassium; 8.1 mcg Vitamin D; 0.2 mg Riboflavin; 7.4 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 179 mg Phosphorus; 6.7 mg Zinc; 27.4 mcg Selenium; 111.5 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, Riboflavin, Vitamin B6, and Phosphorus.

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