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.
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. 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.
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.
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:
- Yukon Gold Buttermilk Thyme Mashed Potatoes from The Complete Savorist
- Green Salad
- Buttermilk Biscuits
- Steamed Corn on the Cob
- Watermelon Limeade from Wet Whistle Drinks
- Skillet Apple Pie
Making a Pot Roast in the Dutch Oven
Here’s step by step directions on how to make Dutch Oven Mississippi Roast.
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.
Heat the Dutch oven on medium high heat on the stove, then add your favorite high heat cooking oil (vegetable, canola, sunflower, safflower, etc.)
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.
You want to achieve a deep browning on your roast. Now it’s ready to be turned into the famous Mississippi Pot Roast.
Evenly spread the the pack of Au Jus mix over the roast.
Spread the Ranch dressing/dip mix over the Au Jus mix on the roast. Try to get it as even as possible.
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.
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.
All cooked and ready to serve.
This post has been updated from its original earlier publishing with new text, clarified recipe card, and photography.
Dutch Oven Mississippi Pot Roast
- 5.5 qt. Dtuch 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
- 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 OvenI 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.
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.
I am a little new to this, I am not familiar with Pepper Brine, vinegar ?
Great question! The Pepper Brine is the juice that the peperoncini peppers comes in.
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.
I am sorry to hear that. Did you use a chuck roast or other cut? Chuck roast is best because of its high marbling (i.e. fat, lol) content that renders while cooking. What temperature did you cook at it? How long?
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!
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.
Absolutely! Its more on the beef-gravy side then spicy. Feel free to add spice as desired! 🙂 Happy cooking!
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.
Thanks for the feedback! Sounds like a great edit to reduce the amount of salt for you. I’m glad it came out tender for you.
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!
So glad you are enjoying and you have found great ways to use the left overs!
I’ve never tried this with the au jus I know a lot of people do is that the original recipe? When I started making it the recipe I found was French onion soup mix I think since I got a Dutch oven for Christmas I’m going to try it tomorrow with the au jus ☺️
Oh French Onion Mix will work great too! I like the way you think. Can’t wait to see how it turns out for you.
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.
Thanks for sharing Chris! Onion soup mix is a great adjustment. I bet it is incredible with venison and pork!
Made last night for the first time. Was absolutely delicious
Thank you for sharing! I’m so glad you enjoyed.
Can I wrap foil around cast iron skillet since I don’t have a Dutch oven?
Yes, that should work. Make sure you have a big enough skillet to hold all the ingredients.
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!!
I’m so so so glad you found success with this recipe! Happy cooking and thank you for the feedback!
I love this recipe and it NEVER FAILS ME!!
I accidentally bought an arm roast this time. Will I get the same results?
Can u do this over a campfire
Great question. You can definitely do it over campfire, you will just need to monitor the heat and make sure it is a slow and low temp.
This recipe is delicious with venison! Even venison haters have no idea this isn’t beef.
So glad you enjoy this recipe! That’s really awesome that it was so good with venison! Thank you for sharing.
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. ❤
I’m so glad you enjoyed the recipe! Great tweak suggestions too! Thanks for sharing. 🙂
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.
Happy Cooking! Thank you for trying this one!
Can I use a 7 quart dutch oven?
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.
Awesome! Thank you for the feedback! So glad you enjoyed. Serving it with carrots, onions and mashed potatoes sounds perfect!
if i wanted to add pototoes(small red like seafood boil) and baby carrots, when would i add those in the cook time so they don’t get too soft?
You can add in the veggies and potatoes at the beginning and you should be good to go.
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
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. 🙂
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.
So glad you enjoyed and happy you’ll be using the leftovers for French Dip Sandwiches, that sounds fantastic!
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!)
Awesome!! So glad you and the family enjoyed! When you do have leftovers, it is perfect on sandwiches. 🙂
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?
Great question! You should be able to add the carrots in at the start.
In love this recipe! I only cook my venison roasts this way..but..I use my slow cooker, on low for 10-12 hrs..prep it at 6am and we’re ready to eat at 6pm! Delicious!
Holy buttery, zesty deliciousness, Batman! I need this in my life! I love Mississippi pot roast, and this looks like an exceptional version.
I love all the big flavors in this tender pot roast!
I did not know that is why it is called mississippi roast! I love this recipe and with only five ingredients it is so easy to make!
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!
We prefer it over mashed potatoes, too! Great recipe, it turned out perfectly!
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!