6 Ingredient Dutch Oven Mississippi Pot Roast
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Are you looking for a juicy flavorful pot roast recipe for a dreary day? A Dutch Oven Mississippi Pot Roast is just the ticket. It’s insanely easy to make and the flavor payoff is incredible.
This classic beef roast recipe turns a tough cut of beef into tender, succulent morsels with a savory gravy that’s almost drinkable. It’s a delicious and perfect way to bring a whole new meaning to comfort food.
What’s Great About This Dutch Oven Mississippi Pot Roast Recipe
- This classic Mississippi pot roast is not only packed with flavor, it takes less than 5 easy minutes to get in the oven.
- There’s no laundry list of ingredients to make it. The few seasonings we use bring massive flavor to the dish.
- It’s in the oven for a few hours, slow roasting the meat until it’s crazy tender and juicy while warming your home, and stirring up hungry appetites!
Ingredients You’ll Need To Make This Roast
- Beef Roast – I used Chuck as I think they are the most flavorful. But you can use other cuts that you might find on sale – the only difference will be the cooking time to get it nice and tender.
- Dry Ranch Dressing Mix Seasoning Packet
- Au Jus Gravy Seasoning Packet
- Butter
- Beef broth
- Pepperoncini peppers with brine – You can substitute banana peppers if that’s what you have but I encourage you to use the pepperoncini. We’ll use about 5-6 whole peppers along with the juice (brine) that comes in the jar.
***EAZYTIP: Remember, ingredients like salt, pepper, garlic powder, sugar, and oil don’t count towards the ingredient list because most people have these items in the pantry.
Equipment You Will Need
Dutch Oven – mine is cast iron and I love how even it cooks. You can use it on the stovetop as well for searing and it’s great how it can go from stovetop to oven – no problem.
**Eazy Tip: For the best juicy flavor use a Dutch oven that has small bumps on the inside of the lid. This is self-basting and will help to keep your roast from drying out on top while it cooks.
How To Make A Pot Roast In A Dutch Oven
- Preheat the oven and bring your roast to room temperature for an all-over even cook on the meat. Place the meat in the Dutch oven and sear to brown the outside.
- Season, add peppers, broth, and butter.
- With the lid on, place the Dutch oven on the center rack and roast.
- Roast the meat low and slow in your oven.
- When it’s ready, shred the meat right in the pot to let it soak in more of that delicious gravy!
For a complete guide to ingredient amounts and directions, look below at the bottom of this post for a printable recipe card.
About Pickled Pepperoncini Peppers
Pepperoncini peppers are the most common peppers tuned in Mississippi pot roast and can be found in the condiment or Italian section at major grocery stores.
If you can not find these peppers there are several great alternatives to pepperoncini peppers including bell peppers, banana peppers, and cherry peppers.
Variations and Substitutions For This Pot Roast Recipe
Kick up the spice of this dish with some sliced jalapeños or a dash of red pepper flakes if you would like to take the heat up a notch.
To give your beef pot roast a smokier flavor, add a few drops of liquid smoke to the beef broth before you add it to the roast.
What Can I Serve this Beef Roast With?
Serving this dish hot and fresh with some of your favorite side dishes like mashed potatoes ( a must in my opinion! ), my Roasted Brussel Sprouts and Green Beans, and some delicious homemade 4 Ingredient Cheesy Garlic Knots to mop up all that savory beefy gravy!
If you wanted to try something different, you could also add some cut potatoes and carrots to the pot as it goes into the oven. Those vegetables will be absolutely scrumptious!
Storing Leftovers
Pot roast is one of those dishes that is just as good the next day. Store your leftovers in an air-tight container in the juices/gravy from the roast to keep it from drying out.
The roast will freeze beautifully in freezer-friendly containers for up to 3 months.
***EazyTip: Do not put your cast iron Dutch oven in the refrigerator as it can lead to rusting.
What To Do With Extra Leftover Beef Roast
One of my favorite questions! Extend the life of that shredded meat for :
Beef pot pies – These would be so delicious with veggies and a nice buttery crust!
Hoagie-type subs with cheese and a nice seedy mustard or mayo
Taco Tuesday!
Easy Beef Hot Pockets
Beef and Barley Soup.
Did You Try This Beef Recipe?
If you gave this easy 6-ingredient Dutch Oven Mississippi Roast a try, I’d love to hear what you thought about it! Please leave a comment below and a ***star*** rating on the recipe card. Thanks so much for stopping by Eazy Grub today!
~Joanne
6 Ingredient Dutch Oven Mississippi Pot Roast
6 Ingredient Dutch Oven Mississippi Pot Roast is succulent, rich, and slow-roasted in the oven. Prepped in 10 minutes, it's insanely delicious.
Ingredients
- 1 chuck roast, 3-4 lbs (see notes)
- 1/2c pepperoncini juice + 2-8 Pepperoncini peppers
- 1/2 c beef broth, low sodium
- 1 stick butter (cut into pats/slices)
- 1 packet Au Jus powder
- 1 Packet Ranch seasoning powder
- Oil for frying
Instructions
- Preheat the Dutch oven to 300 degrees Fahrenheit and season the roast with pepper. (See notes)
- Heat the Dutch oven on the stovetop. Add oil and when the pot is hot, sear the seasoned roast on all sides (just a few minutes each) to get some nice color. This step is optional but it helps to bring a deeper, richer flavor and color to the beef.
- Sprinkle both seasoning packets over top of the roast. Pour the broth as well as the pepperoncini juice over the top and around the roast. (see notes below). Add as many peppers as you'd like for spice 2-8 (or the whole jar!).
- Place pats of butter on top of the roast.
- Place the Dutch oven with the lid on, into the center rack of your oven. Roast for 4-5 hours or until the meat has an internal temperature of 200. (see notes)
- Remove the roast from the oven and with two forks, shred the meat right in the pot, in the juice.
Notes
There's no need to salt the meat beforehand as the seasoning packets contain a lot of salt, as well as the pickle brine. I always salt the meat on my plate so I can better control how much I want.
The pepper juice, I find, is more tangy than spicy. I like to add the full half cup as it does a great job of 'cutting' the fattiness of everything else going on in the dish. The peppers themselves are slightly spicy and I recommend taking a small nibble on one of the peppers to gauge the spiciness for yourself so you'll know how many you'd like to add to the roast.
If your roast is too big to fit into your Dutch oven nicely you can cut it in half to help make it fit. I have had to do this in the past with my roasts that were bigger and a bit too big to fit on the bottom of my Dutch oven.
The internal temperature of 200 won't overcook the roast. Tough roasts need the low and slow time to break down the connective tissue that makes them tough and need the internal temp to help with shredding.
If your roast doesn't want to shred when you remove it from the oven, replace the lid and roast for another 30 minutes or more.
Nutrition Information
Yield
6Serving Size
6 ouncesAmount Per Serving Calories 295Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 9gCholesterol 78mgSodium 1018mgCarbohydrates 10gFiber 1gSugar 7gProtein 13g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.