Dutch Oven Mississippi Pot Roast Recipe
Introduction
Mississippi Pot Roast is a flavorful, tender beef dish made effortlessly in a Dutch oven. With just a few simple ingredients, it transforms a chuck roast into a melt-in-your-mouth meal that’s perfect for any occasion.
Ingredients
- 1 (3-4 pounds) chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 tablespoons butter
- 6-8 pepperoncini peppers
Instructions
- Step 1: Place the chuck roast in the bottom of a Dutch oven.
- Step 2: Sprinkle the ranch seasoning and au jus mix evenly over the roast.
- Step 3: Place the butter slices on top of the roast.
- Step 4: Add the pepperoncini peppers around and on top of the roast.
- Step 5: Cover the Dutch oven with its lid and cook on low heat for 3-4 hours, or until the meat is fork-tender and shreds easily.
- Step 6: Remove from heat, shred the meat with two forks, and mix it with the juices before serving.
Tips & Variations
- For extra flavor, brown the chuck roast in a hot skillet before adding it to the Dutch oven.
- Substitute pepperoncini peppers with banana peppers for a milder taste.
- Add sliced onions or garlic for additional depth of flavor.
- Serve over mashed potatoes, rice, or in sandwiches for a satisfying meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The shredded beef also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a slow cooker instead of a Dutch oven?
Yes, you can transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until the meat is tender and shreddable.
What if I don’t have ranch or au jus seasoning mixes?
You can make your own seasoning blends by combining dried herbs like parsley, dill, garlic powder, onion powder, and beef bouillon to mimic the flavors of ranch and au jus.
PrintDutch Oven Mississippi Pot Roast Recipe
This Dutch Oven Mississippi Pot Roast is a tender, flavorful slow-cooked beef dish made with a chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini peppers. The meat becomes incredibly juicy and falls apart easily, making it perfect for a comforting meal served with mashed potatoes or bread.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 3 to 4 pounds chuck roast
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 packet au jus gravy mix (about 1 ounce)
- 1/2 cup (1 stick) unsalted butter
- 6 to 8 pepperoncini peppers
Instructions
- Prepare the Dutch Oven: Place the chuck roast in the bottom of a Dutch oven or heavy oven-safe pot, ensuring it lies flat and centered.
- Add Seasonings: Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the top of the roast to cover it completely.
- Add Butter and Pepperoncini: Cut the butter into chunks and distribute it evenly over the seasoned roast. Place the pepperoncini peppers on top, along with a few of the peppers’ juices for extra flavor.
- Cook the Roast: Cover the Dutch oven with its lid and cook the roast low and slow in an oven preheated to 275°F (135°C) for about 3 to 4 hours. Alternatively, simmer gently on the stovetop over low heat, ensuring it is covered and the heat is very low. Cook until the meat is extremely tender and shreds easily with a fork.
- Shred and Serve: Remove the roast from the Dutch oven and shred the meat using two forks. Return the shredded meat to the pot with the juices, mix well, and serve hot.
Notes
- For best results, use a well-marbled chuck roast for tender, flavorful meat.
- Adjust cooking time based on the size of the roast and cooking method (oven or stovetop).
- The pepperoncini peppers add a mild tangy heat; remove seeds for less spice.
- Leftovers can be refrigerated for up to 3 days and taste great in sandwiches or tacos.
- Do not add extra liquid; the roast releases enough juices during cooking.
Keywords: Mississippi pot roast, Dutch oven pot roast, slow cooked beef, chuck roast recipe, tender pot roast
