Soy-Free Mississippi Pot Roast
Elevate your comfort food game with this Soy-Free Mississippi Pot Roast, a fresh twist on the classic Southern recipe that caters to soy-free diets without sacrificing flavor. This mouthwatering dish features a tender boneless chuck roast slow-cooked in a savory blend of beef broth, ranch dressing mix, and dried onion soup mix, complemented by buttery-rich goodness and tangy pepperoncini peppers. A medley of carrots and new potatoes rounds out the meal, making it a hearty one-pot dinner perfect for family gatherings or meal prep. With just 15 minutes of prep and an effortless eight-hour slow cooker transformation, this recipe delivers melt-in-your-mouth satisfaction while being allergen-conscious. Savor the taste of homemade comfort with minimal effort!
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Recipe Information
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
Instructions
Season the chuck roast with salt, black pepper, and garlic powder on all sides.
In a large skillet over medium-high heat, sear the roast until browned on all sides. This will enhance the flavor.
Place the seared roast in a slow cooker.
In a separate bowl, mix together the beef broth, ranch dressing mix, and dried onion soup mix.
Pour the mixture over the roast in the slow cooker.
Top the roast with the stick of butter and arrange whole pepperoncini peppers around it.
Add the pepperoncini juice into the slow cooker.
Peel and cut the carrots into 2-inch pieces and halve the new potatoes. Add them to the slow cooker around the roast.
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.
Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before shredding or slicing.
Serve the pot roast with the cooked vegetables, drizzled with the juices from the slow cooker for extra flavor.
Nutrition Facts
Calories |
5167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.3 g | 484% | |
| Saturated Fat | 166.4 g | 832% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1203 mg | 401% | |
| Sodium | 8785 mg | 382% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 29.1 g | ||
| Protein | 287.0 g | 574% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 8680 mg | 185% | |
*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.
