Dutch Oven Mississippi Pot Roast

Cooked and Shredded Dutch Oven Mississippi Roast with lots of pepperoncinis.
Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes

Dutch Oven Mississippi Pot Roast is a widely popular beef roast recipe with 5 simple ingredients perfected by cooking it in cast iron. 

Plated pot roast over mashed potatoes with a side of green beans. Dutch oven in the back ground.

What is Mississippi Pot Roast?

If you’re like anyone else who has come across this recipe, you’re probably wondering what it is and why it’s called that.

Well, a Mississippi pot is one of the easiest pot roast recipes ever. You toss in 5 simple ingredients, put it in the oven, and a few hours later, dinner is done.

Why is it called Mississippi Roast?

Like everyone else, I have been super curious about why this roast is given the moniker Mississippi.

I assumed someone from Mississippi developed it and made it for someone who wasn’t from Mississippi. Then that person gave it the name to differentiate it from the classic Sunday pot roast.

Mississippi Pot Roast cooked in a Dutch oven with peperoncinis on top.

Turns out I wasn’t too far off the mark. A woman by the name of Robin Chapman from Ripley, MS. adapted a roast her aunt was ‘famous’ in the family for. Voila, a new recipe was created.

Ms. Chapman made the roast for a friend. That friend shared it with her church and it ended up in their church cookbook. The recipe was made by a congregant, then shared to another friend. That friend then shared to another.

Internet famous pot roast

That last ‘other’ was a blogger and now the recipe is one of the most famous pot roast recipes ever. You can read about it in detail here in the New York Times.

Au jus mix, Ranch mix, butter, pepperoncinis, salt and pepper inside a Dutch oven.

What is in a Mississippi Pot Roast?

To make this recipe, you only need 5 ingredients:

  • 3 pound chuck roast
  • 1 packet dry Ranch dressing mix
  • 1 packet au jus
  • 1 stick of butter
  • 3-10 peperoncini peppers with brine or jar ‘juice’

That’s it. Technically I used some salt and pepper, making it 7 ingredients, and a little oil for searing makes it 8.

What cut of meat is best for a pot roast?

There are a lot of cuts of beef to choose from when at the grocery store, it’s hard to know what kind to buy.

Chuck roast is the best cut of beef to make a pot roast. It has incredible marbling that slowly renders away producing a juicy meal. When reading the labels, if you see the word chuck, that’s the one you want. Unfortunately, there are so many combination of names with chuck. There isn’t an industry standard on these things.

A 2.78 pound of chuck roast with perfect marbling on a white plate before being seasoned and seared.

Dutch Oven Pot Roast

For as long as pot roasts have been made, they’ve been made in Dutch ovens. For me, there isn’t any other way to make one.

What to Serve with Pot Roast?

The classic pot roast has onions, carrots, and potatoes cooked right in with the meat. But this Mississippi roast doesn’t.

You can add the traditional pot roast ingredients of carrots, onions, and potatoes, but honestly, I love serving it over mashed potatoes.

Make this Dutch Oven pot roast – Mississippi style a complete meal:

A bowl of Yukon gold buttermilk mashed potatoes with thyme from the website The Complete Savorist.
Fresh watermelon limeade in a mason jar glass with a red and white straw and garnish of fresh mint.

Making a Pot Roast in the Dutch Oven

Here’s step by step directions on how to make Dutch Oven Mississippi Roast.

Chuck roast liberally seasoned with salt and pepper on a plate before searing.

First off, pre-heat your oven.

Liberally season both sides of the chuck roast with salt and pepper. Honestly, I always season with granulated garlic too, it’s habit and won’t hurt, but I didn’t do that this time.

The seasoned chuck roast is being placed in a hot dutch oven with cooking oil to sear it.

Heat the Dutch oven on medium high heat on the stove, then add your favorite high heat cooking oil (vegetable, canola, sunflower, safflower, etc.)

Seasoned chuck roast being seared in a dutch oven over medium high heat.

Sear each side of the roast for at least 2-3 minutes. You really want to get a nice browning on each side.

Searing the roast can be skipped if you’re in a hurry. It won’t ruin the recipe. Searing or browning only enhances the flavor.

Perfectly seared roast in a dutch oven.

You want to achieve a deep browning on your roast. Now it’s ready to be turned into the famous Mississippi Pot Roast.

The packet of Au Jus Gravy mix is being sprinkled over the seared chuck roast in the Dutch oven.

Evenly spread the the pack of Au Jus mix over the roast.

The packet of Ranch mix is being added atop the roast

Spread the Ranch dressing/dip mix over the Au Jus mix on the roast. Try to get it as even as possible.

Cubed butter, peperoncini peppers with 1/4 cup of their liquid have been added to the roast in the Dutch oven.

Cube the stick of butter and place it on top of the seasonings. Add the desired amount of peperoncinis. Use at least 3, but add as many as you like. Then pour 1/4 cup of the liquid in the pepper jar over the roast.

The lid has been placed on the Dutch oven and the roast has been put in the oven.

Replace the Dutch oven lid and put it in an oven. You can bake it as low as 200°F for 8 hours. If you’d like to cook it faster, you can roast it at 300°F for 5 hours.

If your oven hasn’t been calibrated lately or your roast is on the smaller side, check for doneness at 5-6 hours. Each oven and each roast size varies. More marbling i.e. less meat could cook quicker.

A close of the cooked Mississippi Pot Roast in the Dutch oven with tongs.

All cooked and ready to serve.

This post has been updated from its original earlier publishing with new text, clarified recipe card, and photography.

Mississippi pot roast in an enameled cast iron Dutch Oven
Cooked and Shredded Dutch Oven Mississippi Roast with lots of pepperoncinis.
Print Recipe
5 from 17 votes

Dutch Oven Mississippi Pot Roast

Dutch Oven Mississippi Pot Roast is a widely popular beef roast recipe with 5 simple ingredients perfected by cooking it in cast iron.
Prep Time15 minutes
Cook Time8 hours
Resting Time10 minutes
Total Time8 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: Mississippi Pot Roast
Servings: 6
Calories: 521kcal
Author: Ned Adams
Cost: $20


  • 5.5 qt. Dutch oven with lid


  • 3 lb beef chuck roast 3-5 lbs will work
  • ½ tsp salt +/- to taste
  • ¼ tsp pepper +/- to taste
  • 2 tbsp cooking oil
  • 1 pkt au jus gravy mix
  • 1 pkt Ranch dressing mix
  • ¼ cup butter
  • 6 peperoncini peppers +/- to taste
  • ¼ cup pepper brine


  • Preheat oven to 200°F degrees.    
  • Season both sides of the chuck roast with salt and pepper
  • Heat 5.5 quart Dutch oven over medium-high heat on the stove.
  • Once hot, add the oil.
  • Sear each side of roast, 2-3 minutes per side; remove from hot burner.
  • Sprinkle the au jus mix on top of roast.
  • Sprinkle the Ranch mix over the top.
  • Add the peppers and cubed butter.
  • Pour the pepper brine from the jar over the roast. (see notes)
  • Cover and bake 8 hours or until the roast reaches 145°F using an instant-read thermometer. (see notes)
  • Remove from the oven, place on a cutting board covered (with foil or similar) and allow to rest for 10 minutes.
  • Shred and serve. 


Notes on making Mississippi pot roast in the Dutch Oven

I used salted butter, but use unsalted to decrease the salt content. 
The butter can be omitted. 
If oven cooks hotter, check doneness after 6 hours.
If concerned about the spice level, decrease brine to ⅛ cup and use ⅛ cup of water.
If roast is smaller than 3 lbs. check for doneness after 5 hours using a thermometer.


Serving: 6g | Calories: 521kcal | Carbohydrates: 1g | Protein: 44g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 177mg | Sodium: 745mg | Potassium: 779mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 5mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!
58 replies
  1. Sharon Fenske
    Sharon Fenske says:

    New to the Dutch oven way of cooking. It turned out dry ☹️ Guess I will have to try again. May have had my temperature too high.

    • Terry V.
      Terry V. says:

      5 stars
      This a simple recipe and a perfect dish. Remember to follow the instructions carefully. If it comes out dry, you did something terribly wrong. This has to be cooked in a dutch oven with a lid on it. Don’t open it unless it’s close to the full cook time or it’s a smaller roast as the instructions indicate. This has been perfectly moist every time I’ve cooked it. 5 hours at 300F or 8 hours at 200F! Don’t rush perfection and use Chuck Roast!

  2. Cowboy Cook
    Cowboy Cook says:

    This was very good was expecting it to be spicy but wasn’t maybe next time I’ll add red pepper flakes for my tastes.

  3. D. Moore
    D. Moore says:

    Was a great and easy recipe but WAY too salty! I think leaving out one or both of the packets OR just using a small amount of each might help. I actually might try using a small amount of onion soup mix next time along with the salt, pepper, unsalted butter and peperoncini peppers. Maybe a dash of garlic powder too. Otherwise, great recipe. Meat came out VERY tender.

  4. Nikki RS
    Nikki RS says:

    5 stars
    This recipe was so delicious! The meat is very rich, like short ribs, so the brine and peperoncini cut it perfectly. I will be pairing this tonight with mashed potatoes. This is going to make a great sandwich too!

  5. Chris O’Dell
    Chris O’Dell says:

    5 stars
    Love this recipe!!! I came across it probably 10 years ago and use it mostly with venison roast or pork or even chicken…it seems to work with all. I altered it slightly by using Onion Soup mix in place of the Aux jus and serve it over rice. Occasionally, I will use a couple jalapeños with juice or Tabasco peppers with a little juice.

  6. Mary Ann
    Mary Ann says:

    5 stars
    Seriously, the BEST roast I’ve ever made!! I’ve tried making roasts before, with little success. Having a Dutch oven (and the right recipe with commentary) makes a world of difference! Thank you!!

  7. Kim
    Kim says:

    I love this recipe and it NEVER FAILS ME!!
    I accidentally bought an arm roast this time. Will I get the same results?

  8. Caitlynn Willis
    Caitlynn Willis says:

    5 stars
    This recipe is amazing! Glad I added a can of beef stock and a cup of ale otherwise I think my roast would’ve dried out. I’m more used to using a lot of liquids in my roasts (water, wine, beer, stock). I also added garlic and Morton & Bassett’s dried Italian herb blend. Definitely making this again. A good tip for folks getting into roasts is to dry salt brine your meat for 1-3 days beforehand for maximum flavor and tenderness. ❤

  9. Patsy
    Patsy says:

    I have looked at this recipe many times and finally decided to try it. I just put it in the oven. Can’t wait for dinner. I’ll post later with feedback.

  10. Katie Hendrickson
    Katie Hendrickson says:

    Great recipe! I made this today and it was so tender and juicy. I did the 8hrs and 200. It was amazing. I served it with roasted carrots, onions, and mashed potatoes.

  11. Angie
    Angie says:

    5 stars
    First time Dutch oven user this was a great ice breaking recipe! Added garlic powder salt n pepper, seared in butter, then deglazed pan with onion slices and a 1/4 cup beef broth. Didn’t have time to make sides so about 2 hours before was done I added Yukon gold baby potatoes and carrots a little more ranch on top and this was fabulous. Moist, tender just fell apart! Was even picky eater approved. Next time the whole jar of peppers will go in! Thanks for sharing is NOW on my rotation

    • Ned Adams
      Ned Adams says:

      Thank you so much for the kind words! Sounds like some great additions to the recipe. Glad you enjoy it enough to add it to your rotation! Happy cooking. 🙂

  12. Edna
    Edna says:

    I had never heard of Mississippi Pot Roast until my daughter mentioned that her boss made it. I did mine in a Dutch oven and it was wonderful. It is so easy and the spice level is perfect. I do add carrots, because I love their flavor. Making it again tonight in hopes we will have enough left overs for French dip sandwiches tomorrow night.

  13. Jenn
    Jenn says:

    5 stars
    I went for 4.5 lbs, expecting to have leftovers for my family of 5, and they devoured it! So good. Thank you for the recipe! (And now I have to think about what to cook for dinner tonight! Lol!)

  14. Emily
    Emily says:

    I’ve made MS pot roast dozens of times in my slow cooker but recently got a Dutch oven and I’m excited to try this out. If I wanted to add some baby carrots to it, would I add them when I add all the other ingredients?

  15. Kathleen
    Kathleen says:

    5 stars
    I love that you made this in a Dutch oven and that you added a few ingredients to make it the best possible Mississippi pot roast. Yummy!

  16. Heather kowalski
    Heather kowalski says:

    5 stars
    I use this recipe every single time.ive added onions and extra seasonings sometimes. But the cook is so perfect. Mine cooks in about 3 n half hours and sets for 30mins. Its worth it. Especially the leftovers!

  17. Mallory Weaver
    Mallory Weaver says:

    I plan on making this recipe tomorrow for a fantasy football draft party! I’m making NINE lbs of chuck roast! I’ve made this recipe in an instant pot before, and that was my initial thought, but I know 9 lbs won’t fit in my instant pot. Do you think I should just do 1/2 & 1/2? I think 9 lbs may be too much for the dutch oven as well, correct? Or can I just stuff it all in there?! It should be 4 chuck roasts total! Thanks for any help!

    • Ned Adams
      Ned Adams says:

      You have quite a task there with a 9 lb roast. If you increase the size of the Dutch oven it may fit. You could try using a 7 quart Dutch oven. The other thing would be to cut the roast in half and use two 5 quart Dutch ovens and the same proportions in the recipe. A 9 lb roast will also take a lot longer to cook and that could make it very difficult to be done on time. Hopefully that helps?! Good luck with the Fantasy football draft! Can’t wait to hear how the roast(s) come out!

  18. Heather
    Heather says:

    5 stars
    Been using this recipe for years! I have to double the recipe because my kids Love it! I also sometimes add a pack of dry onion soup mix. But seriously, its a perfect meal. Making 2 batches tonight!


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