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Mississippi Pot Roast

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Mississippi Pot Roast will become your favorite pot roast recipe in no time! Chuck roast is transformed into an amazing dinner using only 5 ingredients and a few hours of slow cooking in the oven.

Mississippi Pot Roast isn’t your ordinary beef pot roast. It’s tender chuck roast that’s been 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 drippings, then serve it over mashed red potatoes, garlic mashed potatoes, or a side of cheesy beer bread or a baked sweet potato. The flavor is amazing, and it makes a warm, hearty meal that’s perfect for cold nights.

Mississippi pot roast with mashed potatoes on a plate.
Yeast rolls make an awesome side dish for this pot roast.

How to Make Mississippi Roast in the Oven:

Start by preheating the oven to 275°F, and placing a large Dutch oven over medium heat on the stove. Add the cooking oil and the roast.

Sear the roast on each side for 2 to 3 minutes. After searing each side of the roast, remove the pan from the heat.

Sprinkle the roast with ranch seasoning mix and au jus mix. Next, dot it with unsalted butter that’s been cut into cubes.

Carefully, pour liquid from the pepperoncini jar around the roast, and lay in the pepperoncini peppers.

Cook the Mississippi roast at 275°F for 3 to 4 hours for a 3-4 pound roast. According to the USDA, an instant read thermometer should read a minimum temperature of 145°F when the roast is cooked through.

If you’re in a hurry, you can increase the oven temperature to 325° and reduce the cook time to 1.5 to 2.5 hours. After the roast cooks, allow it to rest for 5 to 10 minutes before shredding.

Four different step-by-step photos showing how to make mississippi roast.
Mississippi Roast only takes a few steps and a handful of ingredients.

The roast should be fork tender and easy to shred. There will be some liquid or drippings in the bottom of the pan that can be saved for gravy.

When you’re ready to shred the roast, remove it from the Dutch oven. 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. At this point, the Mississippi pot roast can be served as is or set aside while the gravy is prepared.

Pot roast and mashed potatoes with pepperoncinis.
The roast is so tender and flavorful.

To Make the Gravy:

Pour the drippings through a mesh sieve to strain off any solid pieces. After the drippings are strained, pour off any residual butter (it should separate to the top).

Pour 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.

Pulled mississippi roast and pepperoncini peppers on a plate.
Serve the roast with pepperoncini peppers for added flavor.

Tips and Frequently Asked Questions:

Why is my Mississippi roast tough?

If the roast is rubbery, return it to the Dutch oven and continue cooking for another 30 minutes to an hour. It still needs some time for the tendons to break down and tenderize.

If the roast is dry, that means it may be overcooked. That’s a little more difficult to fix. Try making the brown gravy or a sauce and serving it on sandwiches.

Try to choose a cut of meat with plenty of marbling (lines of fat running through the tissue). As the fat cooks and melts, it will keep the roast nice and tender.

Can I substitute brown gravy for au jus mix?

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.

How can you reduce the sodium in Mississippi pot roast?

First, use unsalted butter instead of salted butter.

Second, compare the sodium content in the ranch and au jus seasoning packets. Different brands will have different sodium amounts.

Third, swap out brown gravy mix for au jus mix if you’re able to find one with a lower sodium amount.

Fourth, use a low-sodium beef broth to make the gravy.

Fifth, if you’re using a small roast (1-2 pounds), reduce the amount of butter and seasonings.

Are pepperoncini peppers hot?

Pepperoncini peppers have about 500 SHUs (Scoville Heat Units) making them a very mild pepper.

The Shishito Pepper ranks the lowest on the Scoville list with 0 SHUs and Pure Capsaicin ranks at the top with 16000000 SHUs. Pepperoncini peppers are close to the bottom of the heat scale.

Roast and potatoes with pepperoncini peppers.
Pot roast makes an excellent dinner on Winter nights.
Pot roast and mashed potatoes with pepperoncinis.

Mississippi Pot Roast

Yield: 3 Pounds
Prep Time: 10 minutes
Cook Time: 3 hours
Additional Time: 10 minutes
Total Time: 3 hours 20 minutes

Mississippi Pot Roast will become your favorite pot roast recipe in no time! Chuck roast is transformed into an amazing dinner using only 5 ingredients and a few hours of slow cooking in the oven.


For the Mississippi Roast

  • 1 Tablespoon Canola or Vegetable Oil
  • 3-4 Pound Chuck Roast
  • ½ Cup Unsalted Butter, cubed
  • (1 Ounce) Packet Au Jus Mix
  • (1 Ounce) Packet Ranch Dressing Mix
  • 4-5 Whole Pepperoncini Peppers, or more to taste
  • ¼ Cup Pepperoncini Pepper Liquid

For the Gravy

  • ½ - ¾ Cup Roast Drippings
  • ¼ - ½ Cup Beef Broth


For the Roast:

  1. Preheat the oven to 275°F.
  2. Heat a Dutch oven over medium heat, and add the oil and the roast. Sear each side for 2 to 3 minutes per side. Remove from heat.
  3. Sprinkle the roast with au jus mix and ranch dressing mix, then dot with cubed butter. Add the pepperoncini peppers with their liquid.
  4. Cover and cook for 3 to 4 hours for a 3 to 4 pound roast. The roast should be tender, and easy to shred when it's finished cooking. Allow it to rest for 10 minutes before removing from the liquid and shredding completely.

For the Gravy:

  1. After the roast is removed from the liquid, pour the drippings through a mesh sieve. Pour excess butter/fat off the dripping, so that it's mostly thicker drippings leftover.
  2. 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.
  3. Spoon the gravy over the pulled roast, and serve over mashed potatoes, as an open face sandwich, or with vegetables.
  4. Store leftovers in the refrigerator for up to 3 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of roast for a 3 pound roast. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 12 Serving Size: .25 Pound
Amount Per Serving: Calories: 463Total Fat: 34gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 146mgSodium: 730mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 38g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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