Simple Dutch Oven Mississippi Pot Roast
Mississippi pot roast is a delightful dish packed with incredible flavors. It's a hassle-free and quick meal option.
Servings: 10
Calories: 2449kcal
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.
Notes
I use all the juice from the 12 oz pepperoncini jar, which comes out to about 1/2 a cup.
I do prefer adding my own ingredients to my roasts, but this is a great way to get it in the oven quickly.
You can use the whole ranch packet, but I find it to be a tab bit too salty for my liking.