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Mississippi pot roast is a delightful dish packed with incredible flavors. We love making roasts, and our simple Dutch oven Mississippi pot roast is one of our favorites.
Table of Contents
What You Need
- 3-4 pound chuck roast or pot roast (I had 3.5lb). You can pick this up at your local grocery store, though if you have access to local meat, it is so much better.
- 2 tablespoons of Olive oil. Used for searing the pot roast. Note that you can use any cooking oil.
- 1/2 packet of ranch dressing mix (1/2 oz total). The blend of savory herbs and tangy flavors adds much to Mississippi pot roast.
- 1 packet au jus gravy mix, 1 ounce. Adds a hint of beefiness and richness to the pot roast.
- 6-8 pepperoncini peppers plus ½ cup juice. The tangy flavor adds a nice subtle kick. Feel free to add more pepperoncini!
- 1/2 stick of butter. Keeping the moisture inside helps to ensure the roast remains tender and flavorful.
How to Make Mississippi Pot Roast
Step 1: Gather your ingredients and preheat your oven to 300°F.
Step 2: Heat the dutch oven on the stovetop with olive oil until shimmering. Add the roast and sear for 2 minutes. Then, carefully flip the roast over to sear the second side.
Step 3: While it’s searing, cover it with pepperoncini juice, then au jus gravy and ranch packets. Dot the top of the roast with chunks of butter and pepperoncini.
Pro tip: I use all the juice from the 12 oz pepperoncini jar, which comes out to about 1/2 a cup.
Step 4: Lastly, cover and bake on the center rack for 3 to 3 1/2 hours for a 3 pound roast, and up to 4 hours for a 4 pound roast. It’s done when a fork twists into the meat with no resistance and it shreds easily, so give it more time if it’s still firm.
Allow it to rest for 15 minutes before shredding. It should be very tender, so I use 2 forks to gently pull the meat apart.
What is Mississippi Pot Roast?
Mississippi Pot Roast is a popular and flavorful slow-cooked dish known for its melt-in-your-mouth tenderness and rich flavors from ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers.
This well-liked dish typically involves using a beef roast, like chuck roast, rump roast, pot roast or eye of round roast. It’s a hassle-free and quick meal option.
When I want chuck fast instead of slow, I make my pan seared chuck steak.
Budget Friendly
Unlike some beef cuts, it is incredibly easy to prepare and extremely affordable. Perfect for both family dinners and entertaining guests, it guarantees a flavorful roast that will leave them craving more.
When the roast is cooked, it can be effortlessly shredded, making it a convenient option for a delicious, stress-free meal.
Can I skip the searing step?
If you’re short on time or prefer a simpler approach, you can skip the searing step and still achieve a delicious Mississippi pot roast. The long, slow cooking process will still result in a flavorful and tender dish.
The purpose of searing helps to lock in the meat’s juices and adds a nice caramelization to the exterior, contributing to a more flavorful and richer taste.
I certainly don’t sear all of my roast recipes, including my pork cottage roll recipe!
Why isn’t my pot roast shredding?
It just needs more time in the oven! Chuck roast doesn’t go tender at a set temperature the way a steak does, it goes tender once all that connective tissue melts down, and that happens up around 195°F to 205°F. If your fork still meets resistance, put the lid back on and give it another 30 minutes, then check it again.
Beef shank is the same story, which is why I don’t even start checking my Dutch oven braised beef shanks until they’ve had a good 3 hours in the oven!
Final Thoughts
You will absolutely love this simple dutch oven Mississippi pot roast. It’s one of the easier roasts to make and it’s full of flavor.
Simply start this dish in the late afternoon and let it slow cook until dinner time. Let it cool before serving, and enjoy a flavorful hands-off meal.
When I want that same beef and gravy comfort without the long cook time, I make my beef tips and noodles instead.
And when I am just looking for something new to make in this pot, I go back through my 61 dutch oven recipes and pick one.
If you enjoyed this recipe, you may like one of the below options.
- Tender Sirloin Tip Roast
- How to Cook a Perfectly Tender Moose Roast With Gravy
- Slow-Cooked Pikes Peak Roast Recipe
- Dutch Oven Pork Loin Roast
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Simple Dutch Oven Mississippi Pot Roast
Equipment
Ingredients
- 3-4 pound chuck roast 3.5lb
- 2 tablespoons of Olive oil
- 1/2 packet of ranch dressing mix 1/2 oz total
- 1 packet au jus gravy mix 1 ounce
- 6-8 pepperoncini peppers plus ½ cup juice
- 1/2 stick of butter
Instructions
- Preheat your oven to 300°F
- Heat the dutch oven on the stovetop with olive oil until shimmering. Add the roast and sear for 2 minutes.
- Then, carefully flip the roast over to sear the second side.
- While its searing, cover with the pepperoncini juice, then au jus and ranch packets.
- Dot the top of the roast with chunks of butter and pepperoncini
- Cover and bake on the center rack for 3 to 3 1/2 hours for a 3 pound roast, and up to 4 hours for a 4 pound roast. It’s done when a fork twists into the meat with no resistance and it shreds easily, so give it more time if it’s still firm.
- Allow it to rest for 15 minutes before shredding.
Definitely takes longer to cook with a 3lb roast, it took another 45 minutes versus what was stated for cook time. I do love the flavors though, I’ve made a similar recipe in my instant pot. Less time that way, but I do love to try new methods.
Thank you so much for your comment! A 3 pound roast really can want the full 3 to 3 1/2 hours, and no two ovens run quite the same, so honestly I go by the fork more than the clock, once it twists in with no resistance you know you’re there. I actually just added that little note to my post. So glad the flavors were a hit.