Why You’ll Love This Dutch Oven Mississippi Pot Roast
- Crowd Pleaser: This recipe is guaranteed to impress at family gatherings.
- Easy One-Pot Meal: Everything cooks in a single Dutch oven for easy cleanup.
- Deep, Savory Flavor: The combination of seasonings and slow cooking creates a rich, comforting dish.
- Versatile: Serve it over mashed potatoes, rice, or on crusty bread for sandwiches.
Tools You’ll Need
- Wooden spoon or spatula
- Dutch oven (6-quart or larger)
- Tongs (for browning the roast)
Simple Dutch Oven Mississippi Pot Roast
- Total Time: 4 hours 20 minutes
Description
There’s something comforting about the rich, savory flavors of a Mississippi Pot Roast. This version is made in a Dutch oven, giving it a tender, fall-apart texture while infusing every bite with incredible flavor. Perfect for family dinners or meal prep, this easy recipe will have everyone asking for seconds!
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Ingredients
- 3 lbs beef chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup low-sodium beef broth
- 6–8 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
Step 1: Prep the Roast
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Preheat your Dutch oven over medium-high heat and add the olive oil.
Step 2: Sear the Roast
- Once the oil is hot, sear the roast on all sides until golden brown, about 3-4 minutes per side. Remove the roast and set it aside.
Step 3: Layer the Ingredients
- Reduce the heat to medium. Add the ranch dressing mix, au jus gravy mix, pepperoncini juice, and beef broth to the Dutch oven. Stir to combine.
- Return the roast to the Dutch oven, nestling it into the liquid. Add the butter and arrange the pepperoncini peppers around the roast.
Step 4: Slow Cook
- Cover the Dutch oven with its lid and transfer it to a preheated oven at 300°F (150°C).
- Cook for 3-4 hours or until the roast is fork-tender and easily shredded.
Step 5: Serve and Enjoy
- Remove the roast from the Dutch oven and shred it with two forks.
- Return the shredded meat to the pot, stirring it with the juices. Serve hot over mashed potatoes, rice, or bread.
Notes
- Choose the Right Cut: Beef chuck roast works best for its marbling, which makes it tender and flavorful after slow cooking.
- Don’t Skip the Sear: Browning the roast enhances its flavor and locks in juices.
- Control the Heat: If your oven tends to run hot, check the roast after 2.5 hours to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Cuisine: American
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze the shredded roast with its juices in a freezer-safe bag for up to 3 months.
- Reheat: Reheat gently in a pot over low heat or in the microwave until warmed through.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of meat?
A: Yes, you can use a boneless beef brisket or a lamb shoulder for a different flavor profile.
Q2: Can I make this in a slow cooker?
A: Absolutely! Sear the roast first, then follow the same layering instructions. Cook on low for 8 hours or high for 4-5 hours.
Q3: Are pepperoncini peppers spicy?
A: They add a mild tanginess and heat, but they’re not overwhelmingly spicy.
Conclusion: A Comfort Food Classic!
This Simple Dutch Oven Mississippi Pot Roast is the ultimate comfort food. With its melt-in-your-mouth texture and rich, savory flavors, it’s sure to become a family favorite. Give it a try, and don’t forget to share your photos with us—we’d love to see your creations!
Preparation Time: 20 minutes
Cooking Time: 4 hours
Nutritional Information (per serving)
Calories: 350
Protein: 30g
Carbohydrates: 5g
Fat: 25g
Enjoy this heartwarming dish and make mealtime unforgettable!
