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A bite of mississippi pot roast in the oven with some mashed potatoes on a fork.
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5 from 1 vote

Dutch Oven Mississippi Pot Roast

Mississippi Pot Roast in the Oven is the ultimate Sunday dinner. This recipe is perfectly savory and so easy to make, you’ll want to eat it over and over.
Prep Time15 minutes
Cook Time5 hours 30 minutes
Resting time5 minutes
Total Time5 hours 50 minutes
Servings: 10 Servings
Calories: 414kcal
Author: Karin and Ken

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.

Nutrition

Calories: 414kcal | Carbohydrates: 2g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 408mg | Potassium: 629mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 198IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 4mg