Dutch Oven Mississippi Pot Roast
This Dutch Oven Mississippi Pot Roast recipe is made with simple ingredients for a hearty weeknight meal or easy Sunday meal prep that is kid-friendly. Shredded beef combined with the comforting taste of butter, oil, and seasonings for an irresistible flavor the whole family will love! Better still, this Mississippi Pot Roast is scratch-made without an au jus or ranch packet.
What does Mississippi Pot Roast taste like?
If you’ve never had Mississippi Pot Roast before you might stray away, not knowing what you’re in for. But I urge you to come closer! Made with chuck roast, a shreddable, silky delight found in classic pot roast recipes, Mississippi Pot Roast has all the hearty, beefy flavors you love with a bit of a zing thanks to the Italian seasoning and pepperoncini peppers. While typical recipes utilize pre-made seasoning packets, I opted for a more homemade version. As a result, the flour creates a rich au jus sauce with a peppery flavor as if a French dip combined with a pot roast. Note that even though it is cooked with pepperoncini peppers, this dish is not spicy and is totally kid-friendly.
The origins of Mississippi Pot Roast
Mississippi Pot roast was invented in the early 2000s by a home cook named Robin who lived in Ripley, Mississippi. Her aunt gave her a pot roast recipe that she found too spicy for her little one’s palettes. So, to make the recipe kid-friendly, Robin adapted the recipe to be slightly less spicy by adding additional seasonings. Luckily, her family loved her creation, and the recipe was eventually submitted to a local church cookbook under the name“The Roast.”
Sourcing the right piece of beef
Buying the right cut of beef is crucial in getting results that are easy to shred and soft as butter. Purchase the wrong cut of meat and you can end up with a truly tough piece of meat that will not shred no matter how low and slow you cook it. Here are some tips for while you’re at the grocery store, butcher, or local farmer’s market.
- The chuck roast is the neck portion of a cow. Multiple chuck roasts can be butchered from one cow. If you’re unsure of what you’re seeing in the meat department, ask for a center chuck roll or chuck eye as they often will not have that specific description on the packaging.
- Look for chuck roasts with large amounts of fat and marbling. This will result in a more tender cut as it cooks.
- If given the option between industry beef, grass-fed beef, or grass-fed grain-finished beef – opt for the 100% grass-fed. Cows fed in these different ways taste completely different. A grass-fed cow tastes more the way God intended and is an overall leaner cow. A grass-fed grain-finished cow (while hard to prove) is given the healthy life up until it’s last few months and then fed grain (corn and soy just like industry beef) in hopes of an increase of marbling within the meat. For best cuts and treatment of animals, visit a local farm and get to know the farmers and their animals’ lifestyle.
My Top Tip for Perfect Pot Roast
To get that perfectly shreddable piece of beef, so tender two forks can handle the job, you’ll want the internal temperature of the beef to reach 195F. This is the temperature at which the collagen and cartilage can truly break down and melt.
How to make scratch-made Mississippi Pot Roast
Start by flouring and searing the meat. We’re creating our own au jus, or thin gravy, so we will need a thickener. I used all-purpose flour but if you’re gluten-free you can use gluten-free flour or a starch of your choice. Cover all sides of the chuck roast completely.
Heat a few Tablespoons of olive oil in the dutch oven until it gets nice and hot. The oil should dance a bit and sizzle, but not be so hot that it’s creating a heavy smoke. Lay the beef down and do not touch for 5 minutes. Repeat on all sides as the meat caramelizes.
Dust in the seasonings over the chuck roast. Add the peppers and their juice to the dutch oven. The juice will help to deglaze the bottom remnants. Use a wooden spoon to help loosen them. End with a chunk of butter 2-3 Tablespoons on the roast. Leave it right in the middle for it to melt and cascade down the beef as it cooks.
Cover and place into a 300F oven for about 4 hours until the internal temperature has reached 190-195F and is perfectly shreddable by forks.
Top Asked Questions About Mississippi Pot Roast
If you can’t find pepperoncini peppers, you can substitute them with banana peppers, cayenne peppers, jalapeno peppers for a nearly identical taste. Banana peppers are slightly sweeter than pepperoncini, but you can pickle them to create an element of heat. However, cayenne peppers are spicier, and a little goes a long way! Meanwhile, jalapeno peppers create a flavor so similar your taste buds won’t know the difference. Just de-seed them first for a more family-friendly end result.
Technically, you don’t need to submerge a pot roast to cook it. However, the extra juices help add flavor and prevent the meat from drying out.
While you technically can, in this case, you cannot and should not. This recipe calls for searing of the meat on all sides prior to letting it cook covered for the remaining time. If you were to try to sear a frozen roast in a hot Dutch oven, you risk thermal shock and thus breaking your Dutch oven. Not worth it.
The key to keeping a pot roast juicy is to keep it covered while cooking. We go the extra step and sear the meat on all sides, locking in flavor and juices while providing a caramelized flavor. Also, be sure to let the roast rest for 15 minutes in the Dutch oven after cooking to prevent the juices from leaking out.
The most common thawing methods include letting a roast defrost in the fridge or submerging it in cold water. When defrosted in a fridge, a 3-pound roast will take about 16 hours. Or, submerge it in water for roughly 1 ½ hours. Once thawed, a roast will stay fresh in the fridge for 3-5 days. To defrost in the microwave, use the defrost setting and flip every 5 minutes until fully thawed.
When cooked at 300F allot for 1 hour per pound of chuck roast.
A new section to each of the blog posts is showing you how to make these bulk recipes last.
- Refridgerator – Kept in an airtight container in a 40F refridgerator, leftover meat will last 3 to 4 days.
- Freezer – Allow the meat to cool completely. Store in an air tight container, Ziploc bag, or vacuum sealer bags to freeze. Kept in a freezer will last for 2-6 months. Remove as much air as possible to cut down on chances of freezer burn.
- Canning – Pressure can meat for the best results. Include some of the liquid and peppers along with the meat, but be sure to leave 1/2 to 1 inch of head space in the jar. Pressure can 90 minutes in quarts and 75 minutes for pints based on your altitude.
- Reheating – Reheating should be done low and slow once thawed, in a skillet or a dutch oven. You can also microwave a room temperature jar, with lid removed, on high for about a minute to minute and a half. Pour into a bowl or enjoy right from the jar.
Weight-Gauge Canning Rule of Thumb
At up to 1,000 feet above sea level, use 10 pounds of pressure.
At above 1,000 feet above sea level, use 15 pounds of pressure.
What to serve with pot roast?
There’s really no wrong way to serve this recipe. However, it is commonly paired with a starch and vegetable side dish for a complete meal. A few of my favorite pairings include:
- Mashed Potatoes
- Pan-Fried Sweet Potatoes
- Bacon Mac and Cheese
- Fresh Vegetables
Other Dutch Oven Dinners You’ll Love
Dutch Oven Shredded Chicken
Dutch Oven Carnitas
Dutch Oven Taco Chili
Dutch Oven Mississippi Pot Roast
- 5 quart dutch oven
- measuring spoons and cups
- instant-read thermometer
- 3-4 pound chuck roast
- 1/2 cup flour all-purpose
- 2 Tablespoons olive oil
- 2 Tablespoons Italian seasoning
- 2 teaspoons onion powder
- 1 teaspoon salt
- 15 ounces pepperoncini peppers with juice
- 2 Tablespoons butter
- Rub the chuck roast on all sides with the flour.
- Heat the oil in a 5-quart dutch oven over medium heat and sear the chuck roast on all sides.
- Dust chuck roast with Italian seasoning, onion powder, and salt.
- Pour the jar of pepperchini peppers, juice and all, into the dutch oven with the roast. Top with butter. Cover with the lid and cook in the oven for 4 hours or until the beef in shreddable with forks and has reached an internal temperature of 190F.
- Best when served alongside mashed potatoes and topped with fresh parsley.
Going to try this for sure. What’s the oven temp?
300F! Please let me know how you like it!
Making this tonight…I can’t wait to see how it turns out.Is the oven temp 300?
yes it is!
The only changes I made were turning the oven down to 190, adding 4 quartered potatoes on top of the roast, and letting the whole thing cook 8 hours. Unfortunately I cannot report on whether or not leftovers were good the next day. No leftovers.