Mississippi Pot Roast is a unique twist on the traditional pot roast recipe! Chuck roast is transformed into an amazing dinner using only 5 ingredients and a few hours of slow cooking in the oven.
Mississippi Roast Recipe
Mississippi Pot Roast isn’t your ordinary beef pot roast. It’s tender chuck roast that’s slow cooked in the oven with butter, a blend of ranch dressing mix and au jus seasonings, and pepperoncini peppers.
We like to shred the Mississippi roast, and make a gravy with its drippings. It is perfect served over mashed red potatoes, garlic mashed potatoes, or with a side of cheesy beer bread, mushroom rice, or a baked sweet potato. The flavor is amazing, and it makes a warm, hearty meal that’s perfect for cold nights.
How to Make Mississippi Roast in the Oven:
- Preheat the oven to 275°F, and heat a large Dutch oven over medium heat. Add the cooking oil and the roast.
- Sear the roast on each side for 2 to 3 minutes, leave the roast in the pan, and remove the pan from heat.
- Sprinkle the roast with ranch seasoning mix and au jus mix, and dot it with cubed butter.
- Pour pepperoncini liquid around the roast, and layer in the pepperoncini peppers.
- Cover, and bake for 3 to 4 hours (1 hour per pound). An instant read thermometer should read a minimum temperature of 145°F when the roast is cooked through.
- Let the roast rest for 10-15 minutes before shredding.
- Remove it from the Dutch oven, and place it on a large plate or in a large dish. Use two forks or a set of meat claws to pull the meat into pieces.
- Pour the drippings through a mesh sieve to strain off any solid pieces. Remove any residual butter (it should separate to the top).
- Transfer the remaining drippings in a saucepan over low heat. Add 1/4 to 1/2 cup of beef broth, and whisk to combine.
- The mixture should come together to form a smooth, brown gravy. Drizzle the gravy over the pulled Mississippi pot roast, and serve immediately.
Tips and Variations:
- Use a large piece of beef roast that has nice marbling. This will help keep the roast moist and tender as it cooks.
- To make this Mississippi roast without pepperoncini, simply omit them from the recipe. You can still use the pepperoncini juice or substitute it with low-sodium broth or water.
- Make roast beef sandwiches with any leftover shredded meat.
- Use either a 1 ounce au jus or brown gravy packet. Either will work.
- Sear the roast to lock in moisture and prevent any leftover Mississippi pot roast from drying out.
1. Use unsalted butter instead of salted butter.
2. Compare the sodium content in the ranch and au jus seasoning packets. Different brands will have different sodium amounts.
3. Swap out brown gravy mix for au jus mix if you’re able to find one with a lower sodium amount.
4. Use a low-sodium beef broth to make the gravy.
5. If you’re using a small roast (1-2 pounds), reduce the amount of butter and seasonings.
Yes, a 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different, because there is a different sodium amount and seasoning base between the two products.
Refrigerator: Mississippi pot roast stores well covered in the refrigerator for 4-5 days.
Freezer: We don’t recommend freezing this roast.
Reheating: This pot roast reheats well with a little au jus or brown gravy in the microwave on the medium power setting until warmed through. It also reheats well on the stove top or oven on a low heat for several minutes until the desired temperature is reached.
For the Roast
- 1 tablespoon cooking oil
- 3-4 pounds chuck roast
- ½ cup unsalted butter cubed
- 1 ounce packet au jus mix
- 1 ounce packet ranch dressing mix
- 4-5 whole pepperoncini or more to taste
- ¼ cup pepperoncini liquid
For the Gravy
- ½ – ¾ cup roast drippings
- ¼ – ½ cup low-sodium beef broth
For the Roast:
- Preheat the oven to 275°F, and heat a Dutch oven over medium heat. Add the oil and the roast. Sear each side for 2 to 3 minutes per side. Remove the pan from heat.
- Sprinkle the roast with au jus mix and ranch dressing mix, then dot with the cubed butter. Add the pepperoncini peppers with their liquid.
- Cover and cook for 3 to 4 hours (1 hour per pound). The roast should be tender, and easy to shred when it's finished cooking. Allow it to rest for 10-15 minutes before removing from the liquid and shredding completely.
For the Gravy:
- After the roast is removed from the liquid, pour the drippings through a mesh sieve to remove any solid pieces. Pour excess butter/fat off the drippings, so that it's mostly thicker drippings leftover.
- Pour the drippings into a medium saucepan, and heat over low heat. Add 1/4 to 1/2 cup of beef broth and whisk to combine. The drippings and beef broth should become smooth, cohesive, and form a gravy.
- Spoon the gravy over the pulled roast, and serve over mashed potatoes, as an open face sandwich, or with vegetables.
- Store leftovers in the refrigerator for up to 4-5 days.