Dutch Oven Mississippi Pot Roast is a widely popular beef roast recipe with 5 simple ingredients perfected by cooking it in cast iron.
Looking for more Dutch Oven Recipes? Our Dutch Oven Corned Beef and Cabbage is a great slow cooked dinner option, or enjoy a hearty breakfast with Dutch Oven Mountain Man Breakfast. Finish off these delicious options with a delicious Cola Chocolate Cherry Cake!
Jump to:
- What is Mississippi Pot Roast?
- Why is it called Mississippi Roast?
- What is in a Mississippi Pot Roast?
- What cut of meat is best for a pot roast?
- Dutch Oven Pot Roast
- What to Serve with Pot Roast?
- Making a Pot Roast in the Dutch Oven
- Our favorite tools to make a Dutch Oven Mississippi Pot Roast!
- Other Related Dutch Oven Recipes
- Get the Recipe
- Notes on making Mississippi pot roast in the Dutch Oven
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 ¼ 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.
Our favorite tools to make a Dutch Oven Mississippi Pot Roast!
Lodge Blacklock 5.5 quart Cast Iron Dutch Oven
Buy Now →
BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning
Buy Now →Other Related Dutch Oven Recipes
If you tried this Dutch Oven Mississippi Pot Roast or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Dutch Oven Mississippi Pot Roast
Equipment
- 5.5 qt. Dutch oven with lid
Ingredients
- 3 lb beef chuck roast 3-5 lbs will work
- ½ teaspoon salt +/- to taste
- ¼ teaspoon pepper +/- to taste
- 2 tablespoon 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
Instructions
- 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
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.Nutrition
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.
Kathleen
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!
Jersey Girl Cooks
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!
Katherine
I love all the big flavors in this tender pot roast!
Beth
Holy buttery, zesty deliciousness, Batman! I need this in my life! I love Mississippi pot roast, and this looks like an exceptional version.
John Guarnaccia
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!
Emily
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?
Ned Adams
Great question! You should be able to add the carrots in at the start.
Jenn
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!)
Ned Adams
Awesome!! So glad you and the family enjoyed! When you do have leftovers, it is perfect on sandwiches. 🙂
Edna
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.
Ned Adams
So glad you enjoyed and happy you’ll be using the leftovers for French Dip Sandwiches, that sounds fantastic!
Angie
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
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. 🙂
Bekah B
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?
Ned Adams
You can add in the veggies and potatoes at the beginning and you should be good to go.
Katie Hendrickson
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.
Ned Adams
Awesome! Thank you for the feedback! So glad you enjoyed. Serving it with carrots, onions and mashed potatoes sounds perfect!
Karen
Can I use a 7 quart dutch oven?
Ned Adams
Absolutely!
Patsy
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.
Ned Adams
Happy Cooking! Thank you for trying this one!
Caitlynn Willis
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. ❤
Ned Adams
I'm so glad you enjoyed the recipe! Great tweak suggestions too! Thanks for sharing. 🙂