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.
- 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