Listen, I’ve got to tell you about this mississippi pot roast recipe that’s been getting me through busy weeknights like nobody’s business. You know those days when you’re running around like crazy and still need to put something hearty on the table? That’s where this beauty comes in. I stumbled across this method years ago, and let me tell you, it’s been a game changer. What I love most is how simple it really is. We’re talking five ingredients here, folks. Five! And that includes the butter. My mother in law used to slave over pot roasts for hours, but this one? You just throw everything in, pop it in the oven, and let it do its thing. The meat gets so tender it practically falls apart when you look at it funny. My kids go nuts for it every single time. Now, whether you’re looking for a pot roast in the oven recipe or checking out those crock pot pot roast recipes online, I’ve tried them all. The crockpot recipes pot roast versions are great, sure. Some folks swear by their instant pot pot roast recipe easy methods too. I’ve even dabbled with easy pot roast crock pot recipes and that dutch oven chicken pot pie my neighbor keeps raving about. But this one right here? It’s my go to. The pepperoncini peppers give it this tangy kick that’s just addictive. Trust me, once you try it, you’ll be making it on repeat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mississippi Pot Roast Recipe
- 3) Ingredients for Mississippi Pot Roast
- 4) How to Make Mississippi Pot Roast
- 5) Tips for Making Mississippi Pot Roast
- 6) Making Mississippi Pot Roast Ahead of Time
- 7) Storing Leftover Mississippi Pot Roast
- 8) Try these Main Course next!
- 9) Mississippi Pot Roast
- 10) Nutrition
1) Key Takeaways
- What makes Mississippi pot roast different from regular pot roast?
- Can you make Mississippi pot roast in the oven instead of a slow cooker?
- What are the five ingredients needed for authentic Mississippi pot roast?
- How long does Mississippi pot roast take to cook in a Dutch oven?
2) Easy Mississippi Pot Roast Recipe
Can I be honest with you for a second? When I first heard about this mississippi pot roast thing, I was skeptical. Ranch dressing mix on beef? Pepperoncini peppers in a pot roast? It sounded kind of weird to me. But then my neighbor brought some over to a potluck, and I practically licked my plate clean. I’m not even ashamed to admit it.
The thing that really sold me was how ridiculously simple it is. We’re not talking about fancy cooking techniques here. You don’t need culinary school for this mississippi pot roast recipe. If you can turn on an oven and sear meat in a hot pan, you’re golden. I make this at least twice a month now, and my family still gets excited every single time.
What really sets this apart from your typical pot roast in the oven recipe is that tangy kick from the peppers. It’s not your grandma’s boring Sunday roast. The meat gets so tender it literally melts in your mouth. I’ve tried tons of crock pot pot roast recipes and crockpot recipes pot roast over the years, and this one beats them all. Some folks swear by their instant pot pot roast recipe easy methods, and I’ve tested plenty of easy pot roast crock pot recipes too. Heck, I even made that dutch oven chicken pot pie everyone raves about last month. But this mississippi pot roast? It’s the one I keep coming back to every time.
Here’s what makes it so great. First off, it’s quick to prep. I’m talking maybe ten minutes of actual work, tops. Then you just let the oven do its thing. Second, the ingredient list is short and sweet. Five main ingredients. That’s it. No hunting down weird spices or making special trips to fancy grocery stores. Third, it feeds a crowd without breaking the bank. A three pound chuck roast goes a long way when you shred it up.
The best part? Leftovers are absolutely killer. I’m talking next level good. We pile it on hoagie rolls with melted provolone for lunch the next day. My kids make nachos with it. My husband eats it straight from the container at midnight when he thinks I’m asleep. It’s that addictive. Trust me on this one.
3) Ingredients for Mississippi Pot Roast
Chuck Roast
You want a boneless chuck roast here, about three pounds. This cut has just enough marbling to stay juicy during that long cook time. I usually grab mine from the butcher counter at my local grocery store. Sometimes they’re on sale and I stock up. You can swap it out with blade roast, rump roast, or even top round if that’s what you’ve got. Just stick with something that can handle slow cooking without drying out.
Ranch Dressing Mix
This is where people always give me that look. Yes, we’re using the packet stuff. The one ounce packet of ranch dressing and dip mix from the salad dressing aisle. I know it seems strange, but it works like magic. All those herbs and spices in the mix season the meat perfectly. I’ve tried making my own blend, and honestly, the packet just hits different. Don’t overthink it.
Au Jus Gravy Mix
Another packet wonder. The au jus mix adds this rich, beefy depth that makes the whole dish taste like you slaved over it for hours. You’ll find it right next to the ranch mix. Again, one ounce packet. Some brands are saltier than others, so I always use unsalted butter to balance things out. You can thank me later.
Pepperoncini Peppers
This is the star ingredient that makes this recipe special. Get yourself a 16 ounce jar of pepperoncini peppers, and don’t you dare drain that juice. Pour the whole thing in, juice and all. That briny, tangy liquid is liquid gold. Now, if you’re sensitive to spice, start with half the jar. My kids can’t handle the full jar, so I scale it back for them. You can always add more, but you can’t take it out once it’s in there. Banana peppers work in a pinch too.
Butter
One full stick of butter. That’s half a cup. I usually go with salted butter because I love the flavor, but if you’ve only got unsalted, that works fine too. The butter melts into everything and creates this incredible richness. It’s not healthy, but we’re not pretending this is a diet recipe. This is comfort food at its finest.
Water
You need about a cup and a half of liquid. I usually just use water because it’s easy and doesn’t mess with the flavors. But here’s the thing. If you want to get fancy, you can use beef broth instead. Beer works great too. Red wine if you’re feeling extra. The Dutch oven doesn’t create as much steam as a slow cooker, so you need that liquid to keep everything from drying out. Plus, it makes the most incredible gravy at the end.
Salt, Pepper, and Oil
Basic stuff here. Kosher salt and black pepper for seasoning the roast before it hits the pan. A couple tablespoons of olive oil for searing. That’s it. Nothing fancy. Just the basics to get that nice brown crust on the meat.
4) How to Make Mississippi Pot Roast
Step 1. Bring the Meat to Room Temperature
Pull that chuck roast out of the fridge about 45 minutes before you want to start cooking. I know it sounds fussy, but room temperature meat cooks way more evenly. Cold meat straight from the fridge? It seizes up when it hits the hot pan. Room temperature meat? Sears beautifully and cooks through perfectly. Just leave it on a plate on the counter and go do something else for a bit.
Step 2. Season That Baby Generously
Get your salt and pepper out. We’re talking generous amounts here. Cover every single side of that roast. Pat it in a little bit so it sticks. Don’t be shy. This is your chance to build flavor right into the meat. I probably use about a tablespoon of salt and a teaspoon of pepper, but I don’t really measure. Just coat it good.
Step 3. Get Your Oven Preheating
Crank that oven up to 400 degrees. We’re starting hot to get things going quickly, then we’ll turn it down later for that low and slow magic. Make sure it’s fully preheated before the Dutch oven goes in. My oven takes about 15 minutes to get there, so I start it early.
Step 4. Sear the Roast Until It’s Gorgeous
Put your Dutch oven on the stovetop over medium high heat. Pour in about two tablespoons of olive oil. Let it get really hot. I mean smoking hot. You want to hear that sizzle when the meat hits the pan. Carefully lay that seasoned roast in there and let it sit for about two to three minutes per side. Don’t mess with it. Let it develop that beautiful brown crust. Flip it to sear all sides. This step is worth the effort, I promise.
Step 5. Take It Off the Heat
Once all sides are nicely browned, take the pot off the burner. Be careful because that pot is screaming hot right now. Set it on a trivet or cool burner. Now comes the fun part where we add all the good stuff.
Step 6. Add All the Flavorful Stuff
Open up that jar of pepperoncini peppers and pour the whole thing in, juice and all. Sprinkle the ranch dressing mix all over. Do the same with the au jus mix. Pour in your water or whatever liquid you decided to use. Then take that stick of butter and just plop it right on top of the roast. It’ll look weird for a minute, but trust the process.
Step 7. Cover It Up Tight
If your Dutch oven has a lid, put it on. Make sure it fits snug. If you don’t have a lid, grab some heavy duty aluminum foil and wrap it really tight over the top. You don’t want any steam escaping. That steam is what keeps everything moist and delicious.
Step 8. Into the Oven It Goes
Slide that covered Dutch oven into your preheated 400 degree oven. Set a timer for one hour. After that hour is up, turn the temperature down to 300 degrees. Let it cook for another hour and a half to two hours. Your house is going to smell absolutely incredible right about now.
Step 9. Check for Doneness
After the total cooking time is up, carefully pull the Dutch oven out. Use oven mitts because it’s heavy and hot. Take off the lid and grab a fork. Poke the meat. If it shreds super easily, you’re done. If it’s still a little tough, put the lid back on and give it another 30 to 60 minutes. Every oven is different, and every roast is different, so don’t stress if it needs more time.
Step 10. Shred and Serve
Once that meat is fall apart tender, shred it right there in the Dutch oven with two forks. Don’t drain anything. All that juice at the bottom is pure flavor. Mix the shredded beef into all those juices. That’s where the real magic happens. Every piece of meat gets coated in all that tangy, buttery, beefy goodness. Serve it however you want and watch people go back for seconds.
5) Tips for Making Mississippi Pot Roast
Don’t Skip the Searing Step
I know it’s tempting to skip this part and just throw everything in the pot. I get it. We’re all busy. But searing creates this amazing crust on the meat that adds so much flavor to the final dish. Even after hours of cooking and shredding, you can still taste that difference. Those five minutes of searing are totally worth it. Just do it.
Watch Your Salt Levels
Here’s the thing. Both those seasoning packets have salt in them. The pepperoncini juice is salty too. So when you’re seasoning that roast at the beginning, don’t go overboard. I learned this the hard way my first time making it. My family was chugging water all night. Now I season lightly at first, then taste at the end and adjust if needed. You can always add more salt, but you can’t take it out.
Use Unsalted Butter
Building on that last tip, I actually switched to unsalted butter for this recipe. It gives you way more control over the final salt level. I know I said earlier I usually use salted, and I do in most recipes. But for this one specifically, unsalted just makes more sense. Balance is everything.
Adjust the Spice Level to Your Family
My youngest can’t handle spicy food at all. So when I’m making this for the whole family, I use half the jar of peppers. I’ll put the other half in a bowl on the side for those of us who want more kick. It works out great. If you love spicy food, dump the whole jar in and enjoy. If you’re more sensitive, start with half. You can always add more pepperoncini to individual servings later.
Give It Enough Time
Patience is key here. That long, slow cook time is what makes the meat so tender. I know three hours seems like forever, but you can’t rush this. I tried once to cook it at a higher temperature to speed things up. Big mistake. The meat was tough and chewy. Low and slow wins the race every time with pot roast.
Keep the Lid On
Resist the urge to keep checking on it. Every time you take that lid off, you lose heat and steam. That extends your cooking time and can dry things out. Just let it do its thing. Trust the process. Your nose will tell you when it’s getting close anyway.
Save Those Pan Juices
Whatever you do, don’t dump out that liquid at the bottom of the pot. That’s not just juice, that’s flavor gold. Shred the meat right in there and let it soak up all that goodness. If you want it thicker like gravy, you can simmer it on the stovetop for a few minutes after shredding. Or just serve it as is. Both ways are delicious.
6) Making Mississippi Pot Roast Ahead of Time
This is one of my favorite things to make ahead for busy weeks. I’ll cook the whole thing on Sunday afternoon, shred it up, and portion it out into containers. Then I’ve got easy dinners ready to go all week long. It actually gets better as it sits too. All those flavors really meld together overnight in the fridge.
If you’re meal prepping, I recommend storing the meat and juice together in the same container. Don’t separate them. That juice keeps the meat from drying out when you reheat it. I use glass containers with tight fitting lids. You can find good ones at pretty much any store these days. They stack nicely in the fridge too.
When you’re ready to eat, just scoop out however much you need and reheat it in the microwave for a couple minutes. Stir it halfway through so it heats evenly. Or you can reheat it in a pot on the stove if you’re not in a rush. Either way works great. Sometimes I’ll add a splash of water or beef broth if it seems a little dry, but usually the stored juice is plenty.
You can also freeze this stuff for up to three months. I portion it into freezer bags, squeeze out all the air, and lay them flat in the freezer. They stack really nicely that way and don’t take up much space. When you want to use it, just thaw it in the fridge overnight. Easy as can be.
Here’s a pro tip for you. If you know you’re going to be super busy next week, make a double batch. Seriously. It doesn’t take much more effort to make two roasts instead of one, and future you will be so grateful. Just use a bigger Dutch oven or two separate pots. You’ll thank yourself later when dinner is already done and you don’t have to think about cooking.
7) Storing Leftover Mississippi Pot Roast
Leftovers are where this recipe really shines. I’m not even kidding when I say my family gets excited about the leftovers. Maybe even more excited than the original meal. There’s something about having delicious pot roast ready to go in the fridge that just makes life easier.
Store any leftovers in airtight containers in the refrigerator. Make sure you include plenty of that cooking liquid with the meat. That’s what keeps it moist and flavorful. Properly stored, it’ll last up to a week in the fridge. Though honestly, it never lasts that long at my house. We go through it way too fast.
When you reheat it, add a little splash of water or beef broth if it looks dry. Microwave it for two to three minutes, stirring halfway through. Or warm it up in a pan on the stove over medium heat. Both methods work perfectly. Sometimes I’ll add fresh pepperoncini peppers to my reheated portion if I’m in the mood for extra tang.
Here are some of my favorite ways to use leftovers. Pile it high on hoagie rolls with melted provolone cheese for killer sandwiches. Mix it with scrambled eggs and cheese for breakfast burritos. Top nachos with it and all your favorite fixings. Stuff it in bell peppers with rice and cheese. Toss it with pasta and parmesan. The possibilities are endless.
If you want to freeze leftovers, portion them into freezer safe bags or containers. I like to do individual serving sizes so I can just grab what I need. Squeeze out as much air as possible from the bags to prevent freezer burn. Label them with the date so you know how long they’ve been in there. They’ll keep for up to three months frozen. Thaw overnight in the fridge before reheating.
8) Try these Main Course next!
9) Mississippi Pot Roast
Mississippi Pot Roast Recipe That’ll Make Your Kitchen Smell Amazing
Ingredients
- 3 lb boneless chuck roast
- 1 packet ranch dressing and dip mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 16 oz jar pepperoncini peppers with juice
- 1 stick salted butter (1/2 cup)
- 1 1/2 cups water
- Salt and black pepper to taste
- 2 tablespoons olive oil for searing
Instructions
- Take your chuck roast out of the fridge about 45 minutes before you start cooking. Room temperature meat cooks way more evenly, and nobody wants a tough roast.
- Give all sides of that beautiful roast a good coating of salt and pepper. Don’t be shy here.
- Get your oven preheating to 400 degrees F.
- Put your Dutch oven on the stovetop over medium high heat and pour in about 2 tablespoons of olive oil.
- Once that Dutch oven is smoking hot (and I mean really hot), carefully add your chuck roast and sear it for about 2 to 3 minutes on each side. You want that nice brown crust.
- Take the pot off the heat for a sec.
- Now dump in the whole jar of pepperoncini peppers along with all that tangy juice. Sprinkle in the ranch dressing mix and au jus mix. Pour in the water, then plop that stick of butter right on top of the roast.
- Get a tight fitting lid on your Dutch oven. If yours doesn’t have a lid, just wrap it up really well with aluminum foil. No steam escapes on our watch!
- Slide the Dutch oven into your preheated oven and let it cook at 400 degrees F for a full hour. After that hour’s up, turn the temperature down to 300 degrees and let it go for another 1 1/2 to 2 hours.
- Pull it out of the oven and carefully take off that lid. Test the beef with a fork. If it shreds super easily, you’re golden. If it’s still a bit stubborn, give it another 30 to 60 minutes.
- Once it’s perfect, shred that beef right there in the Dutch oven. You want all those incredible juices coating every single piece. That’s where the magic happens, I’m telling you.
10) Nutrition
Serving Size: 1/8 of the pot roast, Calories: 433, Sugar: 1 g, Sodium: 501 mg, Fat: 31 g, Saturated Fat: 16 g, Carbohydrates: 5 g, Fiber: 2 g, Protein: 34 g, Cholesterol: 148 mg
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