Mississippi Pot Roast

Servings: 12 | Prep: 20 minutes | Cook Time: 4 hours | Total Time: 4 hours 20 minutes

Intro:

This Mississippi Pot Roast is one of the easiest and most flavorful beef recipes you’ll ever make. A well-seasoned chuck roast slowly cooks until fall-apart tender in a rich buttery gravy made with ranch seasoning, au jus seasoning, beef broth, garlic, and pepperoncini peppers. The result is juicy shredded beef loaded with bold savory flavor and just enough tang from the peppers to keep every bite interesting.

One of the best things about this recipe is how versatile it is. This roast becomes the foundation for multiple meals including:

• Mississippi Pot Roast Grilled Cheese
• Mississippi Pot Roast Sliders
• Mississippi Pot Roast Loaded Fries
• Mississippi Pot Roast Quesadillas

Why This Works:

• Chuck roast becomes incredibly tender during low-and-slow cooking.
• Ranch seasoning provides herbs and savory depth.
• Au jus seasoning boosts rich beef flavor.
• Butter creates an ultra-luxurious gravy.
• Pepperoncini peppers add tang without overwhelming heat.
• The finished beef can be used for sandwiches, sliders, fries, quesadillas, and more.

Ingredients:

Beef

• 4 pounds chuck roast
• 2 tablespoons olive oil

Beef Seasoning

• 1 tablespoon kosher salt
• 1 tablespoon fresh cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika

Mississippi Braising Liquid

• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 2 cups beef broth
• 8 tablespoons salted butter
• 10 whole pepperoncini peppers
• ¼ cup pepperoncini juice
• 6 cloves garlic, smashed
• 1 tablespoon Worcestershire sauce

Finish

• 2 tablespoons chopped fresh parsley
• Additional pepperoncini peppers for serving

Kitchen Tools Needed

• Large Dutch oven with lid
• Tongs
• Cutting board
• Premium Chef’s Knife
• Measuring cups
• Measuring spoons
• Two forks for shredding

Prep:

1. Remove roast from refrigerator 30 minutes before cooking.
2. Pat roast dry with paper towels.
3. Combine salt, pepper, garlic powder, onion powder, and smoked paprika.
4. Season roast generously on all sides.
5. Preheat oven to 300°F.

Instructions:

Sear the Roast

1. Heat Dutch oven over medium-high heat.
2. Add olive oil.
3. Sear roast 4–5 minutes per side until deeply browned.
4. Remove roast and set aside.

Build the Braising Liquid

5. Reduce heat to medium.
6. Add beef broth.
7. Add ranch seasoning mix.
8. Add au jus seasoning mix.
9. Add Worcestershire sauce.
10. Add pepperoncini juice.
11. Whisk until combined.
12. Add smashed garlic cloves.

Assemble

13. Return roast to Dutch oven.
14. Arrange salted butter evenly across the top of the roast.
15. Scatter pepperoncini peppers around the roast.

Braise

16. Cover tightly with lid.
17. Transfer to oven.
18. Cook for approximately 3.5-4 hours or until the roast easily shreds with a fork.
19. Check liquid level halfway through cooking and add additional beef broth if needed.

Shred the Beef

20. Remove roast from Dutch oven.
21. Shred with two forks.
22. Return shredded beef to the braising liquid.
23. Stir thoroughly so the meat absorbs the gravy.

Finish

24. Sprinkle with fresh parsley.
25. Serve with additional pepperoncini peppers and plenty of the buttery gravy.

Notes:

• Do not skip the searing step. It adds tremendous flavor.
• DO NOT DISCARD EXTRA LIQUID
• Pepperoncini peppers are essential to authentic Mississippi Pot Roast.
• The roast should practically fall apart when done.
• The gravy is one of the best parts of the recipe—serve plenty with the beef.
• This recipe tastes even better the next day.
• Save leftover beef and gravy for grilled cheese sandwiches, sliders, loaded fries, quesadillas, and nachos.

Goes Great With:

• Creamy Mashed Potatoes
• Buttered egg noodles
• Roasted vegetables
• Garlic bread
• The Perfect Rice
• Loaded baked potatoes
• Dinner rolls