Looking for a fuss-free, flavor-packed comfort meal that practically cooks itself? This Simple Dutch Oven Mississippi Pot Roast is a savory, juicy, melt-in-your-mouth classic that’s perfect for Sunday dinners, meal prep, or a cozy weeknight feast. Made with minimal ingredients and slow-cooked to perfection, it’s a guaranteed family favorite.
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Why You’ll Love This Recipe
Minimal Ingredients – Just a handful of pantry staples and you’re good to go.
Full of Flavor – Tangy, buttery, and savory with every bite.
One-Pot Meal – Everything cooks in a single Dutch oven for easy cleanup.
Tender and Juicy – The roast becomes incredibly tender and shreds effortlessly.
Perfect for Meal Prep – Makes delicious leftovers that reheat beautifully.
Ingredients You’ll Need
3–4 lb beef chuck roast
2 tbsp olive oil
1 packet ranch seasoning mix
1 packet onion soup mix
½ cup unsalted beef broth
6–8 pepperoncini peppers (plus a splash of brine, optional)
4 tbsp unsalted butter, cut into pieces
Salt and pepper, to taste
Optional: Fresh thyme or parsley for garnish
Tools You’ll Need
Large Dutch oven with lid
Tongs or a fork
Sharp knife and cutting board
Measuring cups and spoons
Serving fork or shredder claws
Step-by-Step Instructions
Step 1: Preheat and Season the Meat
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry with paper towels.
Season lightly with salt and pepper on both sides.
Step 2: Sear the Roast
Heat olive oil in the Dutch oven over medium-high heat.
Sear the roast for 3–4 minutes per side until nicely browned.
This locks in flavor and gives the meat a rich, caramelized crust.
Step 3: Layer the Flavor
Turn off the heat. Sprinkle the ranch seasoning and onion soup mix evenly over the roast.
Pour in the beef broth and add the pepperoncini peppers around the roast.
Top the roast with butter slices, spreading them across the top.
(Optional: Add a tablespoon or two of pepperoncini brine for extra tang.)
Step 4: Cover and Roast Low and Slow
Cover the Dutch oven with its lid and place in the preheated oven.
Bake for 3–3½ hours, or until the roast is fork-tender and falling apart.
Check around the 3-hour mark and adjust cooking time if needed based on the size of your roast.
Step 5: Shred and Serve
Remove from oven and let the roast rest for about 10 minutes.
Use forks to shred the meat directly in the pot, mixing it with the flavorful juices.
Garnish with fresh herbs if desired and serve hot.
Tips for the Best Pot Roast
Choose the Right Cut – Chuck roast has enough marbling to stay moist and flavorful.
Sear First – Browning the meat boosts flavor dramatically.
Don’t Skip the Butter – It gives the dish richness and smoothness.
Add the Brine – A little pepperoncini juice adds a subtle tangy kick.
Cook Low and Slow – Oven roasting creates unbeatable tenderness.
Serving Suggestions
Mashed Potatoes – Classic and perfect for soaking up all the savory juices.
Buttered Egg Noodles – A cozy and filling base for the tender meat.
Rice or Cauliflower Rice – For a lighter twist.
Roasted Vegetables – Try carrots, parsnips, or Brussels sprouts for a hearty side.
Toasted Rolls – Serve as sliders or sandwiches for leftovers.
How to Store & Reheat
Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating:
Stovetop: Reheat gently in a pot over low heat, adding a splash of broth if needed.
Microwave: Heat in 1-minute intervals, stirring in between, until warmed through.
Frequently Asked Questions
1. Can I use a different cut of meat?
Yes! A beef brisket or round roast can work, though chuck roast is the most tender.
2. Is it spicy with pepperoncinis?
Nope—pepperoncinis are mild and tangy, not spicy. Feel free to add more if you love their flavor.
3. Can I add vegetables to the pot?
Absolutely. Add chunks of carrots or potatoes around the roast during the last 1½–2 hours of cooking.
4. What if I don’t have a Dutch oven?
Use a heavy oven-safe pot with a tight lid, or cook it in a slow cooker for 8 hours on low.
5. Can I make this ahead of time?
Yes! It tastes even better the next day after the flavors meld together. Just store and reheat before serving.
Final Thoughts
This Simple Dutch Oven Mississippi Pot Roast is comfort food at its finest—juicy, flavorful, and melt-in-your-mouth tender. With just a few ingredients and almost no effort, you’ll have a deeply satisfying meal that everyone will love. Whether it’s a busy weeknight or a special gathering, this dish is always a hit.
Try it once and you’ll want to make it again and again. Don’t forget to share your version and tag your photos—I can’t wait to see how it turns out!
Preparation Time: 15 minutes
Cooking Time: 3.5 hours
Cuisine: American
Nutritional Information (Per Serving):
Calories: 390 | Protein: 32g | Carbohydrates: 4g | Fat: 28g | Fiber: 0g | Sodium: 640mg
Simple Dutch Oven Mississippi Pot Roast
- Total Time: 0 hours
Description
Looking for a fuss-free, flavor-packed comfort meal that practically cooks itself? This Simple Dutch Oven Mississippi Pot Roast is a savory, juicy, melt-in-your-mouth classic that’s perfect for Sunday dinners, meal prep, or a cozy weeknight feast. Made with minimal ingredients and slow-cooked to perfection, it’s a guaranteed family favorite.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
3–4 lb beef chuck roast
2 tbsp olive oil
1 packet ranch seasoning mix
1 packet onion soup mix
½ cup unsalted beef broth
6–8 pepperoncini peppers (plus a splash of brine, optional)
4 tbsp unsalted butter, cut into pieces
Salt and pepper, to taste
Optional: Fresh thyme or parsley for garnish
Instructions
Step 1: Preheat and Season the Meat
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry with paper towels.
Season lightly with salt and pepper on both sides.
Step 2: Sear the Roast
Heat olive oil in the Dutch oven over medium-high heat.
Sear the roast for 3–4 minutes per side until nicely browned.
This locks in flavor and gives the meat a rich, caramelized crust.
Step 3: Layer the Flavor
Turn off the heat. Sprinkle the ranch seasoning and onion soup mix evenly over the roast.
Pour in the beef broth and add the pepperoncini peppers around the roast.
Top the roast with butter slices, spreading them across the top.
(Optional: Add a tablespoon or two of pepperoncini brine for extra tang.)
Step 4: Cover and Roast Low and Slow
Cover the Dutch oven with its lid and place in the preheated oven.
Bake for 3–3½ hours, or until the roast is fork-tender and falling apart.
Check around the 3-hour mark and adjust cooking time if needed based on the size of your roast.
Step 5: Shred and Serve
Remove from oven and let the roast rest for about 10 minutes.
Use forks to shred the meat directly in the pot, mixing it with the flavorful juices.
Garnish with fresh herbs if desired and serve hot.
Notes
Choose the Right Cut – Chuck roast has enough marbling to stay moist and flavorful.
Sear First – Browning the meat boosts flavor dramatically.
Don’t Skip the Butter – It gives the dish richness and smoothness.
Add the Brine – A little pepperoncini juice adds a subtle tangy kick.
Cook Low and Slow – Oven roasting creates unbeatable tenderness.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Cuisine: American
