Dutch Oven Mississippi Pot Roast
This Dutch Oven Mississippi Pot Roast is made with a chuck roast, ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers, then slow-cooked in a cast iron Dutch oven until tender and flavorful. It’s an easy, hands-off comfort food recipe that delivers fall-apart beef with bold, savory flavor every time.
Servings: 6
Calories: 521kcal
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
- 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
- Cook Low and Slow: Pot roast becomes tender with time, not higher heat. Slow cooking allows the connective tissue to break down properly.
- Check Early If Needed: Ovens vary, and smaller or well-marbled roasts may finish sooner. If your oven runs hot, begin checking around the 5–6 hour mark.
- Avoid a Tough Roast: If the meat isn’t tender, it simply needs more time. Keep cooking until the chuck roast softens and becomes easy to shred.
- Control Heat and Salt: Pepperoncini peppers are usually mild, but brands vary. For less heat or salt, use fewer peppers, reduce the brine, or choose unsalted butter.
Nutrition
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
