Description
This tender and flavorful Dutch Oven Mississippi Pot Roast recipe transforms a simple chuck roast into a melt-in-your-mouth meal. Slow-cooked with pepperoncini peppers, buttery seasoning mixes, and au jus gravy, this roast is perfect for family dinners or meal prep. The low and slow oven cooking method ensures juicy, shreddable beef infused with a tangy and savory sauce.
Ingredients
Main Ingredients
- 3 tablespoons vegetable oil (more if needed)
- 4 pound chuck roast
- 10 pepperoncini peppers (plus ½ cup juice)
- 1 ounce package au jus gravy mix
- 1 ounce package ranch seasoning mix
- 4 tablespoons unsalted butter
Instructions
- Preheat the oven: Preheat your oven to 250°F and place the oven rack one level lower than center to create even cooking heat for the roast.
- Brown the roast: Heat a Dutch oven over medium-high heat until hot, then add 3 tablespoons of vegetable oil. Sear the 4-pound chuck roast on all sides, about 2 minutes per side, until nicely browned. This step locks in flavor.
- Add peppers and seasoning: Remove the pot from heat and let it cool for 5 to 10 minutes. Place the pepperoncini peppers around the roast and pour the ½ cup of pepperoncini juice over it. Sprinkle the 1-ounce packets of ranch seasoning and au jus gravy mix evenly across the top.
- Cook the roast slowly: Place the Dutch oven with a lid into the preheated oven. Cook the roast for 5 to 6 hours, flipping it halfway through to ensure even cooking. The roast is done when it easily pulls apart with two forks.
- Shred and serve: Remove the roast from the oven and shred the beef directly in the Dutch oven, mixing it well with the juices and peppers for maximum flavor. Serve warm and enjoy!
Notes
- Use a heavy Dutch oven with a tight-fitting lid for the best results.
- Flipping the roast halfway through cooking helps it cook evenly and absorb flavors better.
- Adjust seasoning to taste after shredding if necessary.
- Leftovers store well and can be reheated for sandwiches or over mashed potatoes.
- For a spicier dish, add more pepperoncini peppers or some of their juice.
