This easy Mississippi Pot Roast in the Oven is a moist and tender cut of beef that offers so much flavor in every bite. From the tangy and slightly spicy pepperoncini peppers to the delectable au jus and ranch gravy, each bite is a flavor explosion that will excite your palate and make you come back for seconds.
I like to make this oven Mississippi-style pot roast because it's an impressive recipe that keeps everyone's bellies full and happy, but doesn't keep me in the kitchen for hours. It's easy enough to prepare, and then let the oven do the work while I prepare a quick side dish to make a complete and yummy meal.
If you like tasty pot roast recipes, you will love my mom's stove top pot roast and this easy slow cooker pot roast.
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Why You'll Love This Recipe
- It's only 4 ingredients: You only need 4 ingredients to infuse flavor and moisture into this easy Mississippi roast. The simple components come together to create a delicious beef dinner.
- It takes 15 minutes to prepare: It takes a few hours to slow cook this pot roast to perfection in the oven, but it's so easy to prepare the recipe. Only 15 minutes of hands-on work is needed.
- It makes your kitchen smell amazing: As the roast cooks in the oven, the smell fills the kitchen (and sometimes other rooms, too) with its undeniably delicious and savory aroma. It will make you excited for dinner!
Ingredients
Here's a look at the main ingredients needed to make this Mississippi roast recipe. It's wonderfully simple with easy-to-find ingredients.
- Chuck roast: This is my favorite cut to use because it becomes perfectly tender. The fat marbling adds great flavor but doesn't make the taste too fatty or greasy.
- Pepperoncinis: These are a key ingredient for Mississippi style. I don't find them to be super spicy, but you can use less if you like. I add some juice in the pot as well, but you can also use beef broth.
- Gravy and ranch mixes: I use au jus gravy and ranch seasoning. You can use any kind of brown gravy packet you like. They all work great with the ranch flavor and make a great sauce.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Italian-style: Swap the ranch dressing mix for Italian dressing mix for a slightly different flavor profile.
- Add veggies: Add chopped veggies like onions, carrots, and potatoes to make a complete meal.
- Spicy chipotle: It's not technically Mississippi style if you omit the pepperoncini peppers, but you can make a spicer version using chipotle peppers in adobo.
If you enjoy meaty dinners like this but want to save some cash, give this poor man's prime rib a shot. It checks all the boxes.
How to Make Mississippi Pot Roast in the Oven
Here are the instructions on how to make Mississippi pot roast in a Dutch oven. The process is very simple. Preheat your oven to 250 degrees F while you get the beef ready.
Step 1: Sear and add peppers. Sear the roast in a heated Dutch oven with some olive oil. It should only take 2 minutes per side to brown it. Then add the pepperoncini peppers and juices.
Step 2: Sprinkle in dry mixes. Sprinkle the au jus and ranch packets on top of the meat and add pats of butter on top.
Step 3: Cook it. Place the roast in the oven and cook it for 5-6 hours, flipping it halfway.
Step 4: Shred and serve. It should shred easily with two forks. Enjoy with your favorite side dish like these crockpot green beans.
Recipe Tips
- Cover the Dutch oven: I like to use a lid for most of the cooking process to lock in moisture, but you can cook it uncovered if you prefer.
- Don't rush the process: It's going to take a minimum of 5 hours to become fall-apart tender. Do your best not to rush it, or it won't be as flavorful and tender.
- Let it rest before shredding: Allow the pot roast to rest for about 10-15 minutes after cooking it before you shred it. This allows the juices time to redistribute so it doesn't become dry.
If you love recipes like this Mississippi-style pot roast, you may also enjoy this slow cooked Mississippi pork tenderloin.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. You may place the cooled, shredded meat into a freezer-safe bag and freeze it for up to 3 months.
- Reheating: You may reheat your leftovers in a skillet or saucepan over low heat or in the microwave for 2-3 minutes. It will take 8-10 minutes on the stove.
Serving Suggestions
- Meat and potatoes are a classic combination! Simple mashed potatoes are always great with pot roast. For something different, try some smashed red potatoes or air fried Hasselback potatoes.
- Pair wiht a lovely vegetable side dish like some honey maple carrots.
- Try bacon butter in place of regular butter to add some smokiness to the roast.
Recipe FAQs
Sure. I like chuck roast, but bottom round or rump roast would work in a pinch. They are leaner cuts, so they might take less time.
Of course. Follow the same steps, except transfer the beef to the slow cooker after you sear it. Cook it on low heat for 6-8 hours for best results.
I highly recommend it for its depth of flavor and texture, but you may skip the step if you prefer. It shouldn't greatly affect the cooking time.
More Delicious Oven-Baked Recipes
Do you like oven baked recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Dutch Oven Mississippi Pot Roast
Equipment
- Large dutch oven
- Measuring spoons and cups
Ingredients
- 3 tablespoons vegetable oil more if needed
- 4 pound chuck roast
- 10 pepperoncini peppers plus ½ cup juice
- 1 ounce package au juice gravy mix
- 1 ounce package ranch seasoning
- 4 tablespoons butter unsalted
Instructions
- Preheat oven to 250F and place rack 1 lower than center.
- Heat Dutch oven over medium high heat and add oil. When hot brown roast on all sides (about 2 minutes per side).
- Cool the pot down for about 5-10 minutes then add pepperoncini around the roast. Pour juices overtop then cover in ranch and au juice mixes.
- Cook for 5-6 hours (flip halfway for more even cooking), it should easily pull apart with two forks. Shred and mix within the Dutch oven and enjoy.
Notes
- Store leftover shredded pot roast in the fridge for up to 4 days in an airtight container.
- Try making this Mississippi pot roast in the slow cooker after you brown the outside.
- Allow the roast some time to rest after you pull it out of the oven. This will ensure it stays tender before you shred it.
Joel says
This was the best pot roast i have ever made. Thanks Karin. I always ruin my roasts. But your recipe made it easy. I love the peppers and ranch. Great flavor. It turns out perfectly every time! The flipping half way really made a difference i think. Everyone loved it. I will be making this again. I’m so grateful to find your recipe! Thx
Karin and Ken says
I’m so glad to hear it! You just made my day. All the best. Karin