Photo: Mockup Graphics
Peperoncini Pot Roast
7 ingredients
5 min + 8 hr
5
openrecipes
The peperoncini in this pot roast give it just the right kick. The melt-in-your-mouth-meat is delicious served over whipped potatoes and smothered in it’s own au jus.
Estimated Nutrition (whole recipe, rough)
449
Calories
9g
Protein
41g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds Chuck Roast
- 1 teaspoon Coarse Ground Pepper
- 2 Tablespoons Olive Oil
- 1 package 0.4 Oz. Package, Hidden Valley Ranch Buttermilk Dressing Mix
- 1 package 1 Oz. Package, Au Jus Gravy Mix
- 10 whole Peperoncini Peppers (from A Jar), Drained
- 4 Tablespoons Butter, Cut Into Small Cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes