Mississippi Beef Pot Roast
Runs your Sunday while you run your errands.
Sunday Lore
Five ingredients hit the slow cooker before your first coffee. Eight hours later the house smells like your grandmother approves of you. That's it. That's the recipe.
Portion Matrix (Shredded Beef + Gravy)
Mississippi Beef Pot Roast
Tap a portion size. Watch the numbers move. That’s the whole book.
+ 3 tbsp cooked rice: add 40 cal • 1g protein • 0g fat • 8g carbs
Macros: USDA FoodData Central • cooked, trimmed weights • gravy upgrade included.
The Numbers Up Front
Total Cooked Yield: ~38 oz / 1080 g shredded beef (from a 3½ lb trimmed roast)
That's: six 6 oz portions — a full week of lunches from one Sunday
Default Portion: 6 oz / 170 g
✂️ Trim Trim Trim
Going with chuck? Trim it like you mean it. Untrimmed chuck carries ~77 cal and ~5g fat per ounce; a well-trimmed round or aggressively trimmed chuck runs ~51 cal and ~2g. That knife work saves you ~155 calories and 17g of fat every 6 oz portion — before you've changed a single ingredient.
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📊 Before & After(per 6 oz / 170 g)
| Calories | Protein | Fat | Carbs | |
|---|---|---|---|---|
| Traditional Mississippi Roast (untrimmed chuck, full stick of butter) | 480 | 40g | 34g | 4g |
| ⭐ Lo-Cal Hi-Pro Version | 340 | 48g | 14g | 4g |
| You Saved / Gained | −140 cal | +8g protein | −20g fat | even |
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