Mississippi-Style Dutch Oven Pot Roast
A chuck roast is covered with ranch seasoning, au jus mix, butter and pepperoncini and braised at 300°F with the lid closed until it reads 200 to 205°F and shreds.
8
servings15
minutes4
hours30
minutesA chuck roast is covered with ranch seasoning, au jus mix, butter and pepperoncini and braised at 300°F with the lid closed until it reads 200 to 205°F and shreds.
Ingredients
3 1/2 lb boneless chuck roast
1 packet (about 1 oz) ranch seasoning mix
1 packet (about 1 oz) au jus gravy mix
4 tbsp unsalted butter, cut into pats
8 to 10 whole pepperoncini peppers
2 tbsp pepperoncini brine
1/2 cup water
1/2 tsp black pepper
1 tbsp neutral oil, to grease the pot
Mashed potatoes, rice or egg noodles, to serve
Directions
- Heat the oven to 300°F with a rack in the lower third. Lightly oil the bottom of a 6 to 7 quart Dutch oven.
- Pat the roast dry and set it in the pot. Do not brown it.
- Sprinkle the ranch mix and the au jus mix evenly over the top, then add the black pepper.
- Lay the butter pats over the roast and tuck the pepperoncini around the sides.
- Pour the brine and water around the meat, not over it, so the seasoning stays on the roast.
- Cover with the lid, closed. If the lid is loose, put a sheet of foil under it to seal the pot.
- Braise 4 to 4 1/2 hours without opening the lid for the first 3 hours.
- Check the thickest part with a probe thermometer. The roast is done at 200 to 205°F and falls apart under a fork.
- Shred the beef in the pot with two forks and stir it through the juices. Let it sit 10 minutes so it takes up the sauce.
- Serve over plain mashed potatoes, rice or egg noodles with a few extra pepperoncini on top.
Notes
- The roast needs no added salt. If the sauce is too salty, stretch it with a splash of water and serve it over unsalted starch. Leftovers keep 3 to 4 days and freeze for 3 months in a flat bag with their juices. Reheat to 165°F, covered, with a splash of water.
Why Mississippi-Style Dutch Oven Pot Roast works with the lid closed
Low oven heat and a sealed pot keep moisture in. The seasoning packets and butter make the sauce on their own. No browning is needed, so it is a hands-off dish.
Oil the bottom of the pot lightly and do not brown the roast. The butter pats melt over the top and run down into the sauce. Pour the brine and water around the meat, not over it, so the seasoning stays put. Cook until it reads 200 to 205°F.
Swaps
Pepperoncini can be mild. Extra brine adds tang. Do not add salt. The packets already carry plenty.
Serving
Mashed potatoes, rice or egg noodles, which soak up the sauce.
Storing and the mistake
Leftovers freeze in a flat bag with the sauce. Keeps 3 to 4 days. Peeking at the roast lets steam out and slows the cook. Keep the lid shut. Keep the pot at 300°F and resist the urge to open it. The roast is ready when it falls apart under a fork.
Mississippi-Style Dutch Oven Pot Roast at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 10, led by boneless chuck roast, packet (about 1 oz) ranch seasoning mix, packet (about 1 oz) au jus gravy mix, unsalted butter
Tips for Mississippi-Style Dutch Oven Pot Roast
The roast needs no added salt. If the sauce is too salty, stretch it with a splash of water and serve it over unsalted starch. Leftovers keep 3 to 4 days and freeze for 3 months in a flat bag with their juices. Reheat to 165°F, covered, with a splash of water.
Mississippi-Style Dutch Oven Pot Roast FAQ
How long does Mississippi-Style Dutch Oven Pot Roast take?
Mississippi-Style Dutch Oven Pot Roast takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Mississippi-Style Dutch Oven Pot Roast serve?
This recipe makes 8 servings.
What do I need to make Mississippi-Style Dutch Oven Pot Roast?
10 ingredients, led by boneless chuck roast, packet (about 1 oz) ranch seasoning mix, packet (about 1 oz) au jus gravy mix, unsalted butter. Amounts are in the recipe card above.
