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Tender Mississippi Pot Roast shredded and served in its rich buttery gravy with whole pepperoncini peppers and fresh parsley.

Mississippi Pot Roast

This Mississippi Pot Roast combines chuck roast, butter, ranch seasoning, au jus seasoning, pepperoncini peppers, garlic, and beef broth into a rich, savory comfort food classic. Slow braised until fork tender and served in its flavorful gravy, it’s the perfect foundation for Mississippi Pot Roast Grilled Cheese, Sliders, Loaded Fries, Quesadillas, and Nachos.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12
Course: dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 4 pounds chuck roast
  • 2 tablespoons olive oil
Beef Seasoning
  • 1 tablespoon kosher salt
  • 1 tablespoon 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

Equipment

  • Dutch Oven
  • Tongs
  • Cutting Board
  • Chef's knife
  • Measuring cups and spoons
  • 2 Forks for shredding

Method
 

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
    1. Reduce heat to medium.
    2. Add beef broth.
    3. Add ranch seasoning mix.
    4. Add au jus seasoning mix.
    5. Add Worcestershire sauce.
    6. Add pepperoncini juice.
    7. Whisk until combined.
    8. Add smashed garlic cloves.
    Assemble
    1. Return roast to Dutch oven.
    2. Arrange salted butter evenly across the top of the roast.
    3. Scatter pepperoncini peppers around the roast.
    Braise
    1. Cover tightly with lid.
    2. Transfer to oven.
    3. Cook for approximately 3.5 - 4 hours or until the roast easily shreds with a fork.
    4. Check liquid level halfway through cooking and add additional beef broth if needed.
    Shred the Beef
    1. Remove roast from Dutch oven.
    2. Shred with two forks.
    3. Return shredded beef to the braising liquid.
    4. Stir thoroughly so the meat absorbs the gravy.
    Finish
    1. Sprinkle with fresh parsley.
    2. Serve with additional pepperoncini peppers and plenty of the buttery gravy.

    Notes

    • Do not skip the searing step. It adds tremendous flavor.
    • 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.