Cooked and Shredded Dutch Oven Mississippi Roast with lots of pepperoncinis.

Dutch Oven Mississippi Pot Roast

Dutch Oven Mississippi Pot Roast is a widely popular beef roast recipe with 5 simple 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.

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

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

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

That’s it. Technically I use 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 Dutch Oven Pot Roast

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.

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, 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. This 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.

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

All cooked and ready to serve.

Dutch Oven Mississippi Pot Roast

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


  • 5.5 qt. Dtuch oven with lid


  • 3 lb beef chuck roast
  • 1/2 tsp salt; +/- to taste
  • 1/4 tsp pepper; +/- to taste
  • 2 tbsp cooking oil
  • 1 pkt au jus gravy mix
  • 1 pkt Ranch dressing mix
  • 1/4 cup butter
  • 6 peperoncini peppers; +/- to taste
  • 1/4 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.
  • Once hot, add the oil.
  • Sear each side of roast, 2-3 minutes per side.
  • Sprinkle au jus mix on top of roast.
  • Sprinkle the Ranch mix over the top.
  • Add the peppers and cubed butter.
  • Pour the pepper brine over the roast.
  • Cover and bake 8 hours or until the roast reaches 145°F.
  • Remove from the oven and allow to rest for 10 minutes.
  • Shred and serve. 


I used salted butter, but use unsalted to decrease the salt content. 
The butter can be omitted. 


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

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


  1. Pingback: Rice Cooker Rice Pilaf - The Complete Savorist

  2. I am a little new to this, I am not familiar with Pepper Brine, vinegar ?

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