| | |

Mississippi Pot Roast

Mississippi Pot Roast

I normally try to cook my meals from scratch most of the time but I have seen recipes for Mississippi Pot Roast online for years and I finally decided to give it a try. Most all of the recipes I’ve seen are the same: chuck roast, butter, ranch seasoning, au jus gravy mix, water, and pepperocinis all thrown together in a slow cooker for several hours. How simple is that? Instead of using a slow cooker, I did a light sear on the chuck roast then tossed everything together in my Dutch oven and cooked it low and slow in the oven for four hours. The meat was tender, spicy, and so flavorful! I served this shredded Mississippi pot roast in hoagies with melted Havarti and sliced tomatoes then we dipped them in some extra au jus that I served on the side. We all, kids included, thought this pot roast was amazing. My husband came home for lunch today and we devoured the leftovers. If you are still looking for meal ideas – this Mississippi pot roast would be perfect for Super Bowl Sunday!

Mississippi Pot Roast

How to Make Mississippi Pot Roast

Preheat the oven to 275 degrees.

Season the entire chuck roast with freshly cracked black pepper, to taste. Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add the roast and lightly sear on all sides, about 3 minutes. Remove from the heat.

Add 1/2 cup water to the Dutch oven then sprinkle in the ranch seasoning and au jus packet seasoning. Add the remaining five tablespoons of butter around the roast. Place the pepperocinis and sliced garlic around the roast. Cover with tight-fitting lid and place into the oven to slowly bake for 4 hours, flipping the roast halfway through cooking, until the meat is tender and falling apart.

Remove from the oven allow to cool for a bit. Remove any bits of fat then shred the meat with two forks. Serve. Enjoy!

Mississippi Pot Roast

Mississippi Pot Roast

Mississippi Pot Roast

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Main
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking

Ingredients

  • 1 (3 lb) chuck roast
  • Freshly cracked black pepper, to taste
  • 6 tbsp unsalted butter, divided
  • ½ cup water
  • 1 (1 oz packet) dry ranch dressing seasoning mix
  • 1 (1 oz packet) au jus gravy mix
  • 7-8 pepperoncini peppers
  • 3 cloves of garlic, thinly sliced

Instructions

  • Preheat the oven to 275 degrees.
  • Season the entire chuck roast with freshly cracked black pepper, to taste. 
  • Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add the roast and lightly sear on all sides, about 3 minutes. Remove from the heat.
  • Add 1/2 cup water to the Dutch oven then sprinkle in the ranch seasoning and au jus packet seasoning. 
  • Add the remaining five tablespoons of butter around the roast. 
  • Place the pepperoncini peppers and sliced garlic around the roast. 
  • Cover with tight-fitting lid and place into the oven to slowly bake for 4 hours, flipping the roast halfway through cooking, until the meat is tender and falling apart.
  • Remove from the oven allow to cool for a bit. Remove any bits of fat then shred the meat with two forks. Serve. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

    1. 5 stars
      This was great, I have made it 2x for my family.. This time I seasoned the meat, added beef stock and water.
      1/2 way through added potatoes and carrots.
      More pepperoncinis!

      Yumm!! Try it!!!

  1. 5 stars
    Honestly, this is fabulous! The meat is tender and flavorful. I shredded the meat and put it on a hoagie roll with Havarti cheese and I believe I could eat a few more!! My husband will love these. I cooked the roast exactly as per your directions and I think using a Dutch oven instead of a crockpot or Instant pot made all the difference as there is such a depth of flavor. I will make this again and again. Thank you!

    1. Amanda,

      Sorry for the late reply–I was out of town. I think it would be fine although I’ve never tried it. Make sure to cover it with a tight fitting lid or tin foil. Let me know how it turns out.

      -Pam

  2. My favorite method and recipe for cooking a roast. We eat this shredded up over white rice. It’s my husbands favorite meal !

  3. How long would cook time be for a 1.5 lb roast. In these COVID days, I order groceries online. Listing said I’d get approx 3 lb roast. Delivered half that size. Want to make this anyway. Thanks.

  4. I HIGHLY RECOMMEND this. I made it for a family who had recently had a baby and it was a real hit. Delicious and a new taste for us.
    We had it with your house salad, and his combination is also something we’re going to have often for family and friend get together’s when those happen again. And this is now my go to for bringing a dinner to anyone based on the reaction I received!
    Wow.

    1. Jessica,

      I’m sorry, I don’t provide nutritional information but there are websites that can calculate it for you.

      -Pam

  5. 5 stars
    We do a variation of this recipe and love the simplicity. Instead of browning, we start the roast in the pellet smoker for a few hours. Then it’s finished in a Dutch oven with same ingredient list plus carrots and Vidalia onions.
    Savory…a hint of smoke… and a touch of heat!

  6. 5 stars
    This recipe is so great – I have made it more times than I can count. We serve it first over mashed potatoes, then the leftovers over hoagies or hamburger buns, whatever we have on hand. I do struggle with the au jus though, and hope you can offer some suggestions as to what I might be doing wrong. How do I separate the liquid fat from the beef juices? Do I need to get one of those separators? Could it be because I’m too lazy to sear it before putting in the oven? The meat itself always come out tasting amazing, so this is just a minor issue.
    Thanks for an amazing recipe.
    Susan

  7. My family and I love this pot roast…it is so easy. We like spicy, so I buy the sliced pepperoncini’s and dump the whole jar, including the juice. I love what it brings to gravy made by the rest of the ingredients. Like many others I also add carrots and potatoes and love the zing they get from the juice as well. I work in construction and tell all the workers about this one, they invariably rave about it after they make it.

    1. Lynea,

      I’m so happy your family enjoys this recipe. Adding the extra pepperoncini along with adding carrots & potatoes sounds tasty!

      -Pam