Soy-Free Mississippi Pot Roast
Discover the ultimate comfort food with this Soy-Free Mississippi Pot Roast, a flavorful twist on a beloved classic. Made with a tender, slow-cooked boneless chuck roast, this recipe skips the soy-based ingredients commonly found in traditional versions, making it perfect for those with dietary restrictions. A rich flavor combination of ranch dressing mix, dried onion soup mix, buttery juices, and tangy pepperoncini peppers creates a robust base, while hearty carrots and baby new potatoes cook to perfection alongside the roast. With just 15 minutes of prep time and the magic of a slow cooker, this dish becomes fork-tender and irresistibly juicy after 8 hours on low. Ideal for family meals or cozy gatherings, it’s served best with a drizzle of its own savory juices for a meal that’s as comforting as it is delicious.
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Ingredients
- 3 pounds boneless chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 stick unsalted butter
- 1.5 cups beef broth
- 2 tablespoons ranch dressing mix
- 2 tablespoons dried onion soup mix
- 8 whole pepperoncini peppers
- 0.25 cup pepperoncini juice
- 4 large carrots
- 8 small new potatoes
Directions
Step 1
Season the chuck roast with salt, black pepper, and garlic powder on all sides.
Step 2
In a large skillet over medium-high heat, sear the roast until browned on all sides. This will enhance the flavor.
Step 3
Place the seared roast in a slow cooker.
Step 4
In a separate bowl, mix together the beef broth, ranch dressing mix, and dried onion soup mix.
Step 5
Pour the mixture over the roast in the slow cooker.
Step 6
Top the roast with the stick of butter and arrange whole pepperoncini peppers around it.
Step 7
Add the pepperoncini juice into the slow cooker.
Step 8
Peel and cut the carrots into 2-inch pieces and halve the new potatoes. Add them to the slow cooker around the roast.
Step 9
Cover the slow cooker and set it to low for 8 hours, or until the roast is tender and pulls apart easily with a fork.
Step 10
Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before shredding or slicing.
Step 11
Serve the pot roast with the cooked vegetables, drizzled with the juices from the slow cooker for extra flavor.
Nutrition Facts
| Serving size | (3260.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5166.7 |
| Total Fat 377.3g | 0% |
| Saturated Fat 166.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1203.0mg | 0% |
| Sodium 8785.0mg | 0% |
| Total Carbohydrate 199.0g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 29.1g | |
| Protein 287.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 500.0mg | 0% |
| Iron 39.5mg | 0% |
| Potassium 8680.0mg | 0% |
Source of Calories