Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Dutch Oven Mississippi Pot Roast is not just a meal—it's a legendary comfort food that has taken home kitchens by storm. With its incredibly tender meat, tangy pepperoncini peppers, and a perfect blend of savory seasonings, this recipe promises to become your new go-to dish that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lb chuck roast
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1/2 cup pepperoncini peppers
- 1/2 cup beef broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove chuck roast from refrigerator 30 minutes before cooking to bring to room temperature. Pat the roast dry with paper towels to ensure proper browning.
- Season the chuck roast generously with salt and pepper on all sides, ensuring even coverage.
- Heat olive oil in a large Dutch oven over medium-high heat. Once oil is shimmering, carefully place the roast in the pot and sear for 4-5 minutes on each side until a deep golden-brown crust forms.
- Remove roast from Dutch oven and set aside on a plate. Reduce heat to medium-low.
- Sprinkle ranch seasoning mix and au jus gravy mix evenly over the bottom of the Dutch oven.
- Return roast to the Dutch oven, placing it on top of the seasoning mixes.
- Add beef broth around the roast, ensuring it doesn't wash away the seasonings.
- Distribute pepperoncini peppers around and on top of the roast for added flavor.
- Cover Dutch oven with a tight-fitting lid and cook in a preheated 275°F (135°C) oven for 5-6 hours, or until meat is extremely tender and easily falls apart with a fork.
- Once done, remove roast from Dutch oven and let rest for 10-15 minutes before shredding with two forks.
- Skim excess fat from the cooking liquid and spoon over shredded meat before serving.
Tips
- Room Temperature Matters: Always let your chuck roast sit at room temperature for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Searing is Crucial: Take the time to properly sear the meat. This step creates a beautiful golden-brown crust that locks in flavor and creates a rich, deep taste profile.
- Low and Slow is the Secret: Cooking at a low temperature (275°F) for several hours breaks down the tough connective tissues, resulting in melt-in-your-mouth meat.
- Don't Skip the Pepperoncini: These tangy peppers are key to the signature Mississippi Pot Roast flavor. They add a subtle kick and help tenderize the meat.
- Rest Before Shredding: Allow the roast to rest for 10-15 minutes after cooking. This helps the meat retain its juices and makes shredding easier.
- Fat Skimming: Remove excess fat from the cooking liquid before serving to ensure a cleaner, more refined sauce.Pro Tip: This recipe is perfect for meal prep! It freezes beautifully and tastes even better the next day.
Nutrition Facts
Calories: 279kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
