Mississippi Venison Pot Roast is a simple but savory crock-pot meal made with au jus gravy, ranch seasoning, and pepperoncini peppers. The words tender and delicious are an understatement!
I cannot take credit for this recipe. It has been around probably for longer than I am old but most people cook this recipe using beef or pork. Well, you know me. If I like a recipe, I’m going to try it on venison and if it’s good I’ll share with my readers. So here goes!
Mississippi Venison Pot Roast
|Prep Time: 5 Minutes||Serves: 8|
|Cook Time: 8 Hours||Serving Size: 1/8 of the roast and gravy (liquids)|
|Total Time: 8 Hours and 5 Minutes||Calories Per Serving: 263|
- 1 3 lb venison roast
- 1 pack of Hidden Valley Original Ranch Salad Dressing Mix
- 1 pack of McCormick Au Jus Gravy Mix
- 4 Tbsp of butter
- 7 pepperoncini peppers
- Place the venison roast in the slow cooker/crock-pot and sprinkle the ranch dressing mix and the au jus mix over as much of the roast as you can.
- Add in the pepperoncini peppers and butter to the roast.
- Cook for 8 hours on low heat.
- Remove the peppers if you wish and pull the roast apart using tongs.
- Serve with pasta, rice, or mashed potatoes and enjoy!
- Do NOT add water to the roast. It will make its own liquid as it cooks.
- Some like to pick the pepperoncini peppers out before serving. The choice is yours! I think it is good either way but I love the added flavor of the peppers.
- If you’d like to mix it up a bit you can add some veggies during the last couple of hours of cooking. This recipe is nice with added potatoes. It’s also great on a hamburger bun with added slaw.
- This recipe might be too salty for some. See my tips below for lowering the sodium content.
Watch and Follow…
The good, the bad, and the delicious…
- Mississippi Venison Pot Roast is low in calories, sugar, carbs, and high in protein and vitamin A.
- It’s also unfortunately high in fat, cholesterol, and sodium.
See my tips below for making this a more diet-friendly recipe.
Mississippi Venison Pot Roast Nutrition Facts
These nutrition facts do not include pasta, rice, or mashed potatoes.
|Serves: 8||Serving Size: 1/8 of the roast and gravy (liquids)|
|Calories 263||Calories from fat: 31%|
|% Daily Value*|
|Total Fat 9 g||14%|
|Saturated Fat 4 g||18%|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 120 mg||40%|
|Sodium 817 mg||34%|
|Potassium 2 mg||0%|
|Total Carbohydrates 4 g||1%|
|Dietary Fiber 0 g||0%|
|Sugars 0 g|
|Protein 41 g||81%|
|Vitamin A 49%||Vitamin C 1%|
|Calcium 6%||Iron 0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- Some of the cholesterol and fat are coming from the venison roast and that can’t be changed. The rest of the cholesterol and fat are coming from the butter, which you can omit if you’d like or use a butter alternative.
- To help lower sodium use unsalted butter. Try to find low sodium ranch dressing mix, or make homemade and omit the added salt or use less salt or a salt alternative. You can also rinse off the pepperoncini peppers.
- Whatever changes you make, you can recalculate the nutrition facts at myfitnesspal.com