Mississippi Pot Roast in the Oven
Mississippi Pot Roast in the Oven is fork tender, juicy and slow cooked with ranch, au jus mix and pepperoncini for a comforting meal.
Servings: 10
Calories: 422kcal
Equipment
- Large Dutch Oven
- Measuring Cups and Spoons
Ingredients
- 3 tablespoon vegetable oil more if needed
- 4- pound chuck roast
- 10 pepperoncini peppers plus ½ cup juice
- 1 1- ounce package au jus gravy mix
- 1 1- ounce package ranch seasoning
- 4 tablespoon butter unsalted, optional
Instructions
- Preheat oven to 250F and place rack 1 lower than center.
- Heat Dutch oven over medium high heat and add oil. When hot brown roast on all sides (about 2 minutes per side).
- Cool the pot down for about 5-10 minutes then add pepperoncini around the roast. Pour juices overtop then cover in ranch and au juice mixes.
- Cook for 5-6 hours (flip halfway for more even cooking), it should easily pull apart with two forks. Shred and mix within the Dutch oven and enjoy.
Notes
- For maximum flavor, brown all sides in the Dutch oven first.
- A long cooking time at low heat gives you tender pot roast with the best flavor.
- Make sure your pot has a tight-fitting lid or use aluminum foil to seal in moisture.
- Butter melting on top of the roast adds richness and helps tenderize the meat.
- Shred the beef directly into the pepperoncini and rich gravy.
Nutrition
Calories: 422kcal | Carbohydrates: 4g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 632mg | Potassium: 629mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 198IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 4mg
