Dutch Oven Mississippi Pot Roast
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This Mississippi Pot Roast in the Dutch Oven is a meal the whole family will love. Whether you serve this juicy and rich shredded beef on mashed potatoes or sandwiches – everybody will be happily wiping their chins and asking for seconds!
What You Will ❤️ About Mississippi Pot Roast
- Easy – You’ll have this recipe ready to go in the oven before it’s even preheated.
- Versatile – There are many delicious ways you can serve this amazing pot roast over mashed potatoes, on a hoagie roll or even make some killer nachos!
- Comforting – There’s nothing more comforting than fall-apart tender pot roast – it’s a food everybody’s grandma made!
Mississippi Pot Roast Recipe Ingredients
This widely popular beef roast recipe has just a few very simple ingredients but they pack a punch of flavor!
- Chuck roast – Boneless Chuck roasts are pretty easy to find at the grocery store but you can also use blade roast, rump roast, top or bottom round roast.
- Packet of Ranch Dressing & Dip Mix
- Packet of Au Jus gravy mix
- Pepperoncini peppers – if you’re not a fan of spicy – you’ll only want to use half the jar! Be sure to pour in some of that pepperoncini juice too! But if you like it spicy – pour in the whole 16 oz jar.
- Don’t have these? You can swap with banana peppers!
- Butter – I always use salted but unsalted butter is fine too
- Water – the Dutch oven doesn’t generate as much steam/moisture as a crock pot so you need to add a little liquid. You can use water, beef broth, beer or red wine.
How to Make Mississippi Pot Roast in the Dutch Oven
- Remove roast from refrigerator for 45 minutes so it comes to room temperature
- Coat all sides of roast with salt and pepper
- Pre heat oven to 400 degrees F
- Heat Dutch Oven on stove top on high heat and add oil
- When Dutch Oven is HOT, add chuck roast and sear for approx 3-4 min on each side
- Remove from heat
- Add jar of peppers (+ juice), Ranch dressing mix, Au Jus mix, water and butter.
- Place lid on dutch oven – if you don’t have a lid, be sure to cover tightly with aluminum foil
- Place Dutch Oven in oven at 400 degrees F for 1 hour, then reduce oven temperature to 300 for 1.5-2 hours
- Remove from oven and remove lid and check beef. If it shreds easily with a fork – its ready. If not – bake for another 30-60 min.
- Shred beef and serve (no need for a meat thermometer with this recipe – it will be fork tender and fall apart!).Be sure to shred in the Dutch Oven – keep all those delicious juices from the bottom of the pan – that’s the best part!
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Tips, Tricks & FAQs
You might need to cook it longer and also add liquid into the pot. The Dutch Oven doesn’t create quite as much condensation as a slow cooker so you need to add liquid. (This also makes a delicious savory juice that tastes delicious on your finished dinner.
Yes! It really helps create a nice crust on the chuck roast that comes through even after you shred it. It’s worth the 5 minutes of extra time to do it.
A Dutch Oven is a pot with a lid and thick walls. A heavy dutch oven is typically made of cast iron and then enameled into pretty colors. I found my favorite one for $3 at an estate sale! They’re good forever! It’s a great tool for slow cooking items in the oven, on the Traeger or over an open flame fire.
Yes! My friend Lauren at Tasty Travelers has a great Instant Pot Mississippi Pot Roast Recipe!
Yes! My friend Stephanie from Plain Chicken has you covered with a Slow Cooker Mississippi Pot Roast recipe!
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 2-3 minutes.
Perfect Pot Roast Recipe Variations
- Complete Meal – Next time, I’m going to add fresh veggies like chunks of carrot or potato when you turn the heat down and make it a complete one-pot meal
- Fresh Herbs – You could also add sprigs of rosemary, sage or thyme in the pot. Remove before shredding as they are there for extra flavor but not to eat.
- Egg Noodles – Another option for serving pot roast is over egg noodles. The juice left in the large pot will coat the noodles deliciously!
- Keto-Friendly – Serve over Cauliflower Rice for a delicious keto-friendly meal.
What to serve with Mississippi Pot Roast
More Dutch Oven Recipes
Mississippi Pot Roast in the Dutch Oven
Equipment
Ingredients
- 3 lb chuck roast boneless
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 16 oz pepperoncini peppers and juice
- 1 stick butter
- 1.5 cups water
Instructions
- Remove roast from refrigerator for 45 minutes so it comes to room temperature
- Coat all sides of the chuck roast with salt and pepper3 lb chuck roast
- Pre heat oven to 400 degrees F
- Heat Large Dutch Oven on stove top on medium-high heat and add 2 tablespoons of olive oil
- When Dutch Oven is HOT, add chuck roast and sear for approx 2-3 minutes on each side
- Remove from heat
- Add jar of peppers (+ juice), Ranch seasoning mix, Au Jus mix, water and stick of butter on top of the roast.1 packet ranch dressing mix, 1 packet au jus gravy mix, 16 oz pepperoncini peppers, 1 stick butter, 1.5 cups water
- Place tight-fitting lid on dutch oven – if you don't have a lid, be sure to cover tightly with aluminum foil
- Place Dutch Oven in oven at 400 degrees F for 1 hour, then reduce oven temperature to 300 for 1.5-2 hours
- Remove from oven and remove lid and check beef. If it shreds easily with a fork – its ready. If not – bake for another 30-60 min.
- Shred beef and serve (no need to check the internal temperature with this recipe – it will be fork tender and fall apart!).Be sure to shred in the Dutch Oven – keep all those delicious juices from the bottom of the pan – that's the best part!
Never had Mississippi pot roast before. I made this for my husband and I for dinner.He shredded the meat for me and handed me a bite of it. Oh my, this is wonderful! We both loved it and will make this again, many more times!
Giving it 4 stars ONLY because I definitely think this recipe called for wayyyyy too many peppers and juice. It had a very strong vinegar flavor and smell, no one touched it the night I made it from being so overpowering. However the leftovers were TO DIE FOR!!! I’m not sure if the flavors needed to combine overnight or what, but I’ll definitely use half or less of the peppers next time!