Description

This Dutch Oven Mississippi Pot Roast recipe features a tender, flavorful beef chuck roast slow-cooked with a rich blend of beef broth, butter, brown gravy mix, ranch dressing, and tangy pepperoncini peppers. The searing step locks in the flavors before the roast simmers low and slow in the oven for four hours, resulting in a juicy and melt-in-your-mouth meal perfect for serving over mashed potatoes, rice, or noodles.

Ingredients

Meat & Seasoning

3 pound beef chuck roast
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Cooking Ingredients

½ tablespoon extra virgin olive oil
2 ¾ cups beef broth
5 tablespoons butter (or plant-based butter)
1 ounce brown gravy mix packet
1 ½ ounce ranch dressing packet
8 pepperoncini peppers
1 tablespoon pepperoncini juice

Optional Serving Suggestions

Mashed potatoes
Cooked rice
Noodles

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Instructions

Prep: Preheat your oven to 325℉ to prepare for slow-cooking the pot roast in the Dutch oven.
Sear: Season the beef chuck roast evenly with kosher salt and black pepper. Heat an oven-safe Dutch oven over medium-high heat and add the olive oil, coating the bottom. Sear the roast on all sides until it develops a brown crust, which helps to lock in flavor. Transfer the seared roast back into the Dutch oven.
Combine and Cook: Around the roast in the Dutch oven, add the beef broth, butter, brown gravy mix, ranch dressing mix, pepperoncini peppers, and pepperoncini juice. Stir gently around the roast without pouring the liquid directly on top so the flavors meld throughout the cooking process. Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 4 hours, allowing the roast to become tender and absorb the savory flavors.
Serve: Remove the Dutch oven from the oven and let the roast rest covered for 10 minutes. Then shred the roast with forks and serve it over mashed potatoes, cooked rice, or noodles for a comforting meal.

Notes

For a dairy-free option, substitute regular butter with plant-based butter as suggested.
If you prefer milder heat, reduce the number of pepperoncini peppers or omit the pepperoncini juice.
Leftover roast makes excellent sandwiches or tacos the next day.
Use a heavy-bottomed Dutch oven to ensure even heat distribution during cooking.
Allowing the roast to rest before shredding helps retain juices for a moist texture.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Baking
Cuisine: American