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Cooked and Shredded Dutch Oven Mississippi Roast with lots of pepperoncinis.
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5 from 2 votes

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 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