Mississippi Roast - Slow Cooker Pepperoncini Pot Roast

1. Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.

2. Cook on Low for 8 hours.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	80.8428 g
Protein	97.6355 g
Carbohydrates	15.714 g
Energy	1158.0019 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3221 g
Water	313.694 g
Aspartic acid	8.7892 g
Calcium, Ca	329.0668 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0136 g
Fiber, total dietary	5.58 g
Niacin	23.1572 mg
Hydroxyproline	0.5939 g
Vitamin A, RAE	19.9334 g
Arginine	7.3102 g
Riboflavin	0.9633 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1043 g
Fatty acids, total saturated 20:1	0.1626 g
Glutamic acid	16.1374 g
Sodium, Na	411.6008 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6504 g
Total lipid (fat)	80.8428 g
Manganese, Mn	0.9195 mg
Proline	4.0601 g
Fatty acids, total saturated 16:0	14.7654 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.836 g
Choline, total	287.8673 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2403 g
Fatty acids, total polyunsaturated 18:1 t	3.1189 g
Serine	3.9237 g
Fatty acids, total saturated 18:0	9.6208 g
Fatty acids, total saturated 20:4 undifferentiated	0.1813 g
Vitamin B-6	1.8257 mg
Selenium, Se	93.3869 g
Ash	7.3973 g
Vitamin D	18.1334 IU
Fatty acids, total saturated 18:1 undifferentiated	34.8012 g
Pantothenic acid	3.1999 mg
Phenylalanine	3.8757 g
Copper, Cu	1.2473 mg
Betaine	114.6936 mg
Thiamin	1.069 mg
Retinol	18.1334 g
Methionine	2.8235 g
Iron, Fe	10.9354 mg
Carbohydrate, by difference	15.714 g
Phosphorus, P	1308.0019 mg
Folate, total	72.4 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	5.5181 g
Cholesterol	312.8007 mg
Valine	4.5274 g
Fatty acids, total saturated 18:2 undifferentiated	14.4641 g
Glycine	4.6987 g
Fatty acids, total saturated 14:0	1.5997 g
Zinc, Zn	36.8747 mg
Isoleucine	4.1588 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.0925 g
Fatty acids, total polyunsaturated	15.0079 g
Fatty acids, total saturated 14:1	0.2901 g
Fatty acids, total polyunsaturated 17:1	0.4261 g
Leucine	7.8133 g
Vitamin A, IU	99.1335 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0091 g
Folate, DFE	72.4 g
Tryptophan	1.2132 g
Fatty acids, total polyunsaturated 16:1 c	1.564 g
Fatty acids, total polyunsaturated 18:1 c	20.944 g
Fatty acids, total saturated 20:0	0.0408 g
Tyrosine	3.4441 g
Vitamin B-12	12.376 g
Vitamin K (phylloquinone)	6.8 g
Fatty acids, total saturated	26.8903 g
Histidine	3.1296 g
Fatty acids, total monounsaturated	37.3373 g
Threonine	4.2695 g
Folate, food	72.4 g
Fatty acids, total polyunsaturated 17:0	0.6528 g
Vitamin D (D2 + D3)	0.4533 g
Fatty acids, total polyunsaturated 24:0	0.0408 g
Vitamin D3 (cholecalciferol)	0.4533 g
Vitamin E (alpha-tocopherol)	0.8613 mg
Fatty acids, total trans	3.1189 g
Fatty acids, total trans-monoenoic	3.1189 g
Magnesium, Mg	143.7335 mg
Lysine	7.945 g
Potassium, K	1753.4701 mg
Cystine	1.1272 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
beef chuck roast	1	816.0019	0	52.0428
ranch dressing mix	1 packet	0	0	0
pepperoncini pepper	5	0	0	0
au jus mix	1 packet	0	0	0