Description
This Mississippi Pot Roast – Dutch Oven recipe delivers irresistible flavor with minimal prep. Featuring a tender beef roast seasoned with ranch, butter, and pepperoncini, it’s the ultimate comfort food perfect for family dinners. Serve it with mashed potatoes or rice for a wholesome meal.
Ingredients
Scale
- 3-4 pound beef shoulder roast chuck roast
- salt and black pepper
- 1-2 tablespoons oil (optional for searing)
- 1.5 cups beef broth or water
- 1 packet ranch dressing mix (or 1.5 tablespoon homemade ranch seasoning)
- 1 packet au jus gravy mix (or 1 beef bouillon cube with 1.5 teaspoon powder, 2 tablespoon flour, 1 tablespoon worcestershire sauce)
- 4 tablespoons butter (in pieces)
- 6 pepperoncini peppers
- ¼ cup pepperoncini liquid
Instructions
- Preheat your oven to 300°F (150°C).
- Season the roast with salt and pepper on all sides. Optional: Brown the roast on the stovetop by heating oil in the Dutch oven and browning the roast on high heat.
- Remove the roast and deglaze the pot with beef broth or water.
- Return the roast to the pot and sprinkle with ranch seasoning and au jus mix. Top with butter pieces and pepperoncini peppers. Pour pepperoncini liquid around the roast.
- Cover and roast in the oven for about 2.5 hours until the meat is tender. If necessary, roast an additional 15-30 minutes.
- Shred the meat with forks and drizzle the cooking liquid over the top. Serve with mashed potatoes or steamed rice.
Notes
For optimal flavor, allow the roast to marinate with the seasoning overnight.
Leftovers taste even better the next day when the flavors have melded.
Feel free to adjust the number of pepperoncini based on your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg