This Mississippi Pot Roast is a classic dinner made with just 5 ingredients! Juicy chuck roast is cooked low and slow in the oven with pepperoncini peppers and the perfect blend of seasonings.
Easy Mississippi Roast with Gravy
Mississippi Pot Roast isn’t your ordinary beef pot roast. It’s a 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.
And it’s so good!
This classic comforting meal requires just 5 ingredients and 10 minutes of prep. It’s served with a rich, flavorful gravy made from the meat drippings and makes the perfect warm, hearty meal for cold nights.
We like to shred the Mississippi roast and serve it over mashed red potatoes or garlic mashed potatoes or with a side of cheesy beer bread, mushroom rice, or a baked sweet potato.
What is Mississippi Pot Roast Made From?
A Mississippi Roast is a super simple recipe that’s packed with flavor! Here’s what you’ll need:
- Oil: Canola oil, vegetable oil, or another neutral flavored oil will work.
- Chuck Roast: You’ll need 3-4 pounds of chuck roast for this recipe.
- Aus Jus Mix and Ranch Dressing Mix.
- Unsalted Butter.
- Whole Pepperoncini.
- Roast Drippings and Low Sodium Beef Broth: for the gravy!
How to Make Mississippi Pot Roast in the Oven
This pot roast recipe requires just 10 minutes of hands-on time! Here’s a quick summary of the recipe:
- Heat a Dutch oven over medium heat, then add in the oil and the roast. Sear each side for a couple of minutes, then remove the pan from the heat.
- Sprinkle the meat with both seasoning mixes, dot with cubed butter, add in the peppers and their liquid, then cover and cook until tender and easily shreddable, about 1 hour per pound. Rest for 10 to 15 minutes, then shred and remove from the liquid.
- Pour the drippings through a sieve to strain, then pour the excess butter/fat off. Transfer the solids to a saucepan and warm over low heat. Whisk in beef broth and continue to cook until smooth.
- Spoon over the roast and serve as desired.
Tips for Mississippi Pot Roast
- Look for large pieces of beef roast that have nice marbling. The marbling helps keep the roast moist and tender as it cooks.
- Sear it first! This helps lock in the flavor and moisture and gives the outside that crispy crust.
- Let the meat rest for 10 to 15 minutes after cooking and before you shred it. This gives the moisture and flavor time to redistribute back into the meat. If you shred it too soon, all the juices will just seep out.
- Strain the drippings. We want to remove any larger chunks so we can use them as the base of the gravy.
- To make this roast without pepperoncini, simply omit them from the recipe. You can still use the pepperoncini juice or substitute it with low-sodium broth or even water.
- Serve any leftover shredded beef to make roast beef sandwiches!
Storage and Reheating
Storage: Leftover Mississippi roast will last in an airtight container in the fridge for 4 to 5 days. I don’t recommend freezing it because the texture will be affected.
Reheating: To reheat your roast, warm in the microwave at medium power, on the stove, or in the oven on low with a little au jus or gravy until heated through.
Why do they call it Mississippi pot roast?
Because it was developed in Mississippi! Supposedly, this recipe for pot roast was invented by a woman who lived in Ripley, Mississippi. She called it a “roast”, but as it gained popularity elsewhere it took on the name Mississippi Pot Roast as an homage to its home state!
Can you use brown gravy instead of au jus?
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 amount of sodium and a different seasoning base, but it shouldn’t change the recipe much and it will still be delicious!
Why is my Mississippi pot roast so salty?
There may be a couple of reasons your pot roast came out too salty. Here are a few of my best tips for making sure the flavor is just right:
- Use unsalted butter instead of salted butter.
- Check the sodium in your seasoning. Different brands will have different amounts.
- Use low sodium beef broth.
- If you’re using a small roast (1-2 pounds), reduce the amount of butter and seasonings.
Controlling the saltiness beforehand allows you to adjust to taste once the roast is done. You can always add more!
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For the Roast
- 1 tablespoon cooking oil
- 3 to 4 pounds chuck roast
- 1 ounce au jus mix 1 packet
- 1 ounce ranch dressing mix 1 packet
- ½ cup unsalted butter cubed
- 4 to 5 whole pepperoncini or more to taste
- ¼ cup pepperoncini liquid
For the Gravy
- ½ to ¾ cup roast drippings
- ¼ to ½ cup low-sodium beef broth low sodium
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.1 tablespoon cooking oil3 to 4 pounds chuck roast
- Sprinkle the roast with au jus mix and ranch dressing mix, then dot with the cubed butter. Add the pepperoncini peppers with their liquid.½ cup unsalted butter1 ounce au jus mix1 ounce ranch dressing mix4 to 5 whole pepperoncini¼ cup pepperoncini 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 to 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 ¼ to ½ cup of beef broth and whisk to combine. The drippings and beef broth should become smooth, cohesive, and form a gravy.½ to ¾ cup roast drippings¼ to ½ cup low-sodium beef broth
- Spoon the gravy over the pulled roast, and serve over mashed potatoes, as an open face sandwich, or with vegetables.
- See post for tips, FAQs, and storage options.