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Heat a Dutch oven over medium heat. Add the oil and the roast. Sear all sides for 2 to 3 minutes.
Sprinkle the roast with au jus mix and ranch dressing mix, then add cubed butter. Pour in pepperoncini peppers with their liquid.
Cover and cook on 275ºF for 3 to 4 hours for a 3 to 4 pound roast.
Remove the meat from the pan, and shred into pieces. Strain the liquid to make gravy.
Serve the Mississippi Pot Roast with gravy and a side of mashed potatoes.