Low Sodium Mississippi Pot Roast
Elevate your comfort food game with this Low Sodium Mississippi Pot Roast—a lighter, heart-healthy twist on a classic family favorite. Perfectly seared beef chuck roast is slow-cooked to tender perfection alongside vibrant carrots, creamy potatoes, and crisp celery, soaking up rich flavors from aromatic spices, unsalted butter, and tangy pepperoncini peppers. With a balance of savory herbs like paprika and dill combined with low sodium beef broth, this recipe delivers all the bold taste you love without the extra salt. Ideal for busy days, this easy slow cooker meal requires minimal prep and transforms into a hearty dish that’s perfect for cozy family dinners or meal prepping. Try this low sodium pot roast for a deliciously wholesome and satisfying way to enjoy comfort food guilt-free!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried dill
- 0.5 teaspoon Paprika
- 4 tablespoons Unsalted butter
- 6 whole Pepperoncini peppers
- 1 cup Low sodium beef broth
- 2 cups Carrots, cut into chunks
- 2 cups Potatoes, cut into chunks
- 1 cup Celery, chopped
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 3-4 minutes per side. Remove from heat.
In a small bowl, mix together garlic powder, onion powder, black pepper, dried dill, and paprika.
Rub the spice mixture evenly over the browned roast.
Transfer the roast to a slow cooker. Pour the low sodium beef broth around the sides of the roast in the slow cooker.
Place unsalted butter on top of the roast, then add the pepperoncini peppers around the roast.
Add the carrots, potatoes, and celery around the roast in the slow cooker.
Cover the slow cooker with the lid and cook on low setting for 8 hours, or until the meat is tender and falls apart easily.
Once cooked, carefully remove the roast from the slow cooker and shred the meat using two forks.
Serve the shredded roast with the vegetables and a drizzle of the cooking juices from the slow cooker.
Nutrition Facts
Calories |
4705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.0 g | 450% | |
| Saturated Fat | 141.6 g | 708% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 32.4 g | ||
| Protein | 264.4 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 8040 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
