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 3 hours
- Remove from oven and remove lid
- 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 400º F oven for 1 hour, then reduce oven temperature to 300 for 3 hours
- Remove from oven and remove lid
- 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!
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