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!
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 a 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!
- 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
- 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!
My mouth is watering 🙂 Looks hearty and so good!
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.
Yumm!! Try it!!!
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!
I added onions and carrots… cuz I love cooked vegetables… came out great!
Great idea! I’m so glad you liked the recipe.
Ready to make! Can’t wait
I use 1 cup beef broth, instead of water.
I, also, cook in a Dutch Oven in the oven.
The ingredient picture shows a Knorr’s .6oz package but ingredient list says 1 oz au jus mix. Please clarify for me since husband does all the cooking. Thanks.
I only showed one packet in the photo but I used 1 oz total of au jus mix.
Can I cook this in the oven in a regular glass dish?
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.
My favorite method and recipe for cooking a roast. We eat this shredded up over white rice. It’s my husbands favorite meal !
Thank you for taking the time to let me know. I’m so glad you & your husband love it.
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.
I would start checking the meat’s tenderness after 3 hours. I hope this helps.
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!
Isn’t it so tasty & easy to make? I’m so glad you and your friends have all enjoyed it.
whats the nutritional facts per serving? i keep track of my food intake
what is the nutritional facts per serving? i keep track of my food intake
I’m sorry, I don’t provide nutritional information but there are websites that can calculate it for you.
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!
Starting it in the smoker is such a terrific idea. YUM!
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.
I love it over mashed potatoes & on hoagies too. I highly recommend searing the beef first because it will help render some of the fat down that you can discard. Also, a fat separator is one of my favorite kitchen tools–I have this one and I really love it! https://www.oxo.com/good-gravy-fat-separator-4-cup.html
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.
I’m so happy your family enjoys this recipe. Adding the extra pepperoncini along with adding carrots & potatoes sounds tasty!
I make this all the time in my crockpot and it’s delicious. I add my potatoes the roast everything on top and cook for 8 hours on low. We love it
I’m so glad you like it. Adding potatoes is a terrific idea.
I have made this in a crockpot and my family loved it. I want to make more than one roast can I make it in an electric roaster
I don’t see why it would be a problem but I have never used an electric roaster. Please let me know how it turns out!
I cooked four roasts in my electric roaster and they turned out perfect. My family loved it.
Great news! I’m so happy it worked. Thank you for letting me know.
I’m so glad you liked it. Thanks for taking the time to let me know.
Really tasty! A bit salty for me. Next time I’ll use less au jus and ranch or more water? The family loved it and better yet, so easy!
Adding a bit more water should help with the salt and give you more saucy meat. Yum!
All I can say is this was delicious and very easy to make. I like spicy food so I added about 1/4 cup of sliced of sliced serrano chiles to give just alittle kick.
Adding serrano chiles is a terrific idea. I’m so glad you enjoyed this recipe. Thanks for taking the time to let me know.