Dutch Oven Mississippi Pot Roast Recipe
Our incredibly juicy and tender Dutch Oven Mississippi Pot Roast is made all in one pot and slow cooked in the oven!
Equipment
Ingredients
- 3 pound beef chuck roast
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ tablespoon extra virgin olive oil
- 2 ¾ cups beef broth
- 5 tablespoons butter sub plant-based butter
- 1 ounce brown gravy mix packet
- 1 ½ ounce ranch dressing packet
- 8 pepperoncini
- 1 tablespoon pepperoncini juice
Serving Suggestions:
- mashed potatoes
- cooked rice
- noodles
Instructions
- Prep: Preheat the oven to 325℉.
- Sear: Season a 3 pound beef chuck roast with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Bring an oven-safe dutch oven to a medium-high heat and add ½ tablespoon extra virgin olive oil to coat the bottom. Sear the chuck roast on all sides. Transfer to your Dutch Oven.
- Combine: Add to the Dutch Oven add 2 ¾ cups beef broth, 5 tablespoons butter, 1 ounce brown gravy mix packet, 1 ½ ounce ranch dressing packet, 8 pepperoncini, and 1 tablespoon pepperoncini juice. (Note: add the ingredients to the broth around the roast so it can cook together - don't dump everything right on top of the seared roast). Give it a mix and cover. Move to the oven to cook for 4 hours.
- Serve: Remove from the oven and let rest for 10 minutes. Shred and serve over mashed potatoes, rice or noodles!
Notes
- Dairy-Free: simply use a plant-based butter.
- Liquid Cooking Off: we tested this several times with no issues of liquid cooking off (make sure you cover your Dutch Oven while it cooks in the oven), but feel free to check after the 2 hour mark to make sure ... just in case!
- Cook Time: After testing we found 4 hours was perfect for 3-4 pound chuck roast - it was fall-apart and tender. But if you want to check along the way, the internal temp we want in beef for it to shred easily is around 205 degrees (use internal meat thermomator).
- Salt: there is plenty of sodium in those seasoning packets, but we still *light* seasoned the chuck roast before searing - if you are more sensitive to salt feel free to skip this or reduce the amount of seasoning even more than we did! Totally up to you!
- More Spicy: feel free to add 1 more tablespoon of pepperoncini juice for even more heat.
- Less Spicy: I wouldn't call this recipe "spicy" as written, but you can definitely taste that pepperoncini. If you have someone you is more sensitive to spice I would omit the pepperoncini juice/brine and then maybe use only 2-3 whole pepperonicini.
- Seasoning Packets: we used the Simply Organic Brown Gravy Packet and Simply Organic Ranch Dip Packet.
- Serving: serve over some yukon gold mashed potatoes OR some mashed cauliflower for a lighter option!
Nutrition
Calories: 530kcal | Carbohydrates: 4g | Protein: 45g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1587mg | Potassium: 816mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 321IU | Calcium: 49mg | Iron: 5mg
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