Each week, this memorable dinner brings rich, zesty, and peppery gravy along with tender, shredded beef the whole family loves. Mississippi pot roast is made on the stove and uses ranch mix, pepperoncini, and au jus gravy mix for the secret to an addictive flavor.
Ingredients
- 3 to 4 lb. chuck roast
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 pkg. (1 oz.) ranch seasoning mix
- 1 pkg. (1 oz.) au jus gravy mix
- 1/2 c. (1 stick) unsalted butter
- 8 to 10 pepperoncini
- 1/4 c. pepperoncini juice (from the jar)
- 1 c. beef broth
Instructions
Step 1: Prepare the roast
Since the roast needs to be browned on the outside, it is critical that the chuck roast is dried with a paper towel and that it is completely dry.
Once finished drying, the salt and black pepper can be applied to both sides of the chuck roast, and the seasoning on the meat should be applied to all sides.
Step 2: Sear the meat
Place the Dutch oven over medium-high heat, then add the oil.
Wait until the oil starts to shimmer and smoke a little, then add the roast.
Let it cook without disturbance for 4 to 5 minutes, until a deep brown crust forms. Do the same for the other side.
A deep, caramelized crust will give the dish a rich flavor. Do not skip this step. It will be worth it.
Step 3: Add the seasonings
Remove the Dutch oven from the heat for a moment.
Add ranch seasoning evenly over the roast, then sprinkle the au jus gravy mix.
With a hand or spoon, spread the seasoning over the meat to create a crust.
Step 4: Add butter and peppers
Slice the butter into 4 or 5 tablespoons and place the slices on the roast.
Add the pepperoncini around and on the roast.
Pour the jus and pepperoncini juice around the roast, not over it, to keep the seasoning on the meat.
Step 5: Braise in the oven
It’s time for an oven braise. First, preheat the oven to 300°F.
Then, place the Dutch oven with the lid intact in the oven.
Braise the meat for 3 to 3.5 hours until the meat is fork-tender and falls apart with the slightest pull.
Aim for an internal temperature of 200-205°F for that melt-in-your-mouth texture.
Step 6: Rest and shred
When the time is up, take the Dutch oven out of the oven (don’t forget oven mitts, the handles are hot!) and remove the lid.
Leave the meat to rest for 10 minutes.
Then, with the meat still in the pot, use two forks to shred it and mix it with the delicious, liquid gold pan juices.
The meat should tear apart beautifully, absorbing every bit of the braising liquid.
Step 7: Serve
The last step is to taste the sauce and check its seasoning, which is mostly unnecessary, but some folks prefer a sprinkle of pepper.
Finally, it’s time to serve the shredded pot roast.
The last step is to place it in a serving dish and drizzle tangy, buttery gravy all over, garnishing it beautifully.
Recipe Notes
Chuck roast holds up to long cooking times thanks to its marbling and connective tissue.
Enduring long cooking times shouldn’t ‘thin out’ the roast. It should also have a good amount of white fat as well.
Why you should spend your time searing the roast: You should spend time searing the roast to achieve a good color and a good crust.
It would also add more flavor to your final product.
To avoid releasing steam and browning too quickly, the pan should be very hot. The liquid should be thicker/on the thicker end.
You should be able to shred it easily. If it is still tough, it can be left in the oven for another thirty minutes, and it will still be fine.
Adding two to three whole jarred jalapeños with the pepperoncini, or a few dashes of hot sauce, can add more heat.
Storage and Reheating
Keep any leftover pot roast refrigerated in an airtight container.
Leave a good amount of the cooking liquid in with the roast to prevent it from drying out.
It will last in the refrigerator for 4 days.
When you want to eat it, warm it up on the stovetop at medium/low or microwave.
If it feels dry, add a little beef broth. You can freeze the pot roast for 3 months.
When ready to eat, just take it out and put it in the refrigerator to thaw overnight.
Ingredient Swaps
If you don’t have a Dutch oven, you can use a slow cooker or an Instant Pot (make sure to sear the meat in a skillet first).
For the slow cooker, cooking for 8 hours on low will work.
For the Instant Pot, you will do a high-pressure cook for 60 minutes and let it naturally release.
For ranch seasoning, combine 2 tablespoons dried parsley, 2 teaspoons dried dill, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried chives, 1 teaspoon salt, and 1/2 teaspoon black pepper.
For the au jus, use 2 tablespoons beef bouillon paste or 2 beef bouillon cubes dissolved in the broth, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder.
Varieties of peppers
If pepperoncini are unavailable, banana peppers are a suitable alternative, but note that they are a bit milder.
For those who prefer more spice, pickled jalapeños are a great option as well.
Butter substitutes
If needed, you may reduce the amount of butter to a quarter, but know that a full stick is needed to achieve the smooth, luxurious gravy that makes this dish special.
Conclusion
The Dutch Oven Mississippi Pot Roast is as simple as it gets.
With a minimal amount of effort, it produces a delicious combination of tender, juicy beef coupled with a smooth gravy.
After preparing it once, you can be sure this dish will be a repeat in your weekly meal planner.
Dutch Oven Mississippi Pot Roast Recipe
Each week, this memorable dinner brings rich, zesty, and peppery gravy along with tender, shredded beef the whole family loves. Mississippi pot roast is made on the stove and uses ranch mix, pepperoncini, and au jus gravy mix for the secret to an addictive flavor.
Ingredients
- Ingredients
- 3 to 4 lb. chuck roast
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 pkg. (1 oz.) ranch seasoning mix
- 1 pkg. (1 oz.) au jus gravy mix
- 1/2 c. (1 stick) unsalted butter
- 8 to 10 pepperoncini
- 1/4 c. pepperoncini juice (from the jar)
- 1 c. beef broth
Instructions
Instructions
Step 1: Prepare the roast
Since the roast needs to be browned on the outside, it is critical that the chuck roast is dried with a paper towel and that it is completely dry.
Once finished drying, the salt and black pepper can be applied to both sides of the chuck roast, and the seasoning on the meat should be applied to all sides.
Step 2: Sear the meat
Place the Dutch oven over medium-high heat, then add the oil.
Wait until the oil starts to shimmer and smoke a little, then add the roast.
Let it cook without disturbance for 4 to 5 minutes, until a deep brown crust forms. Do the same for the other side.
A deep, caramelized crust will give the dish a rich flavor. Do not skip this step. It will be worth it.
Step 3: Add the seasonings
Remove the Dutch oven from the heat for a moment.
Add ranch seasoning evenly over the roast, then sprinkle the au jus gravy mix.
With a hand or spoon, spread the seasoning over the meat to create a crust.
Step 4: Add butter and peppers
Slice the butter into 4 or 5 tablespoons and place the slices on the roast.
Add the pepperoncini around and on the roast.
Pour the jus and pepperoncini juice around the roast, not over it, to keep the seasoning on the meat.
Step 5: Braise in the oven
It’s time for an oven braise. First, preheat the oven to 300°F.
Then, place the Dutch oven with the lid intact in the oven.
Braise the meat for 3 to 3.5 hours until the meat is fork-tender and falls apart with the slightest pull.
Aim for an internal temperature of 200-205°F for that melt-in-your-mouth texture.
Step 6: Rest and shred
When the time is up, take the Dutch oven out of the oven (don’t forget oven mitts, the handles are hot!) and remove the lid.
Leave the meat to rest for 10 minutes.
Then, with the meat still in the pot, use two forks to shred it and mix it with the delicious, liquid gold pan juices.
The meat should tear apart beautifully, absorbing every bit of the braising liquid.
Step 7: Serve
The last step is to taste the sauce and check its seasoning, which is mostly unnecessary, but some folks prefer a sprinkle of pepper.
Finally, it’s time to serve the shredded pot roast.
The last step is to place it in a serving dish and drizzle tangy, buttery gravy all over, garnishing it beautifully.
Notes
Recipe Notes
Chuck roast holds up to long cooking times thanks to its marbling and connective tissue.
Enduring long cooking times shouldn’t ‘thin out’ the roast. It should also have a good amount of white fat as well.
Why you should spend your time searing the roast: You should spend time searing the roast to achieve a good color and a good crust.
It would also add more flavor to your final product.
To avoid releasing steam and browning too quickly, the pan should be very hot. The liquid should be thicker/on the thicker end.
You should be able to shred it easily. If it is still tough, it can be left in the oven for another thirty minutes, and it will still be fine.
Adding two to three whole jarred jalapeños with the pepperoncini, or a few dashes of hot sauce, can add more heat.
Nutrition Information:
Yield:
6Serving Size:
1 serving (approximately 6 ounces meat with gravy)Amount Per Serving: Calories: 485gTotal Fat: 35ggCholesterol: 140mgmgSodium: 1,250mgmgCarbohydrates: 4ggProtein: 38gg