Mississippi Pot Roast
This easy Mississippi Pot Roast is packed with tender meat and so much flavor. Made with a handful of simple ingredients, this combines a beef chuck roast and tangy pepperoncini peppers into a mouth tender beef dinner that will quickly become a family favorite!
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What makes this Mississippi roast recipe so distinct and special is the pepperoncini peppers. Pepperoncini peppers marinate and soften and diffuse their flavor throughout the flavorful pot roast as it cooks.
Traditional pot roast already takes advantage of having the best flavor from the slow cooked meat, but add whole pepperoncini peppers and you have an even bolder, flavorful dinner!
We’ve found that to get the best results for your beef roast is to sear it before starting to slow cook it. The best roast you’ll have is one with a caramelized skin! It doesn’t take a lot of time to do, either, with only 10 minutes of prep, it’s a little price to pay for a more flavorful roast!
We love to serve our Mississippi Pot Roast with mashed potatoes, but you can add other veggies that you find in classic pot roasts to the dutch oven like carrots, onions, or even the potatoes themself.
You’ll love Mississippi Pot Roast the first time you have it, but it tastes just as good the next day, too! This reheats well and you can even use the leftover meat for other recipes. Try it in wraps, rolls, or a grain bowl that needs some protein.
Why You’ll Love this Recipe:
Incredibly Tender: Slow-cooked to perfection, the roast becomes fall-apart tender with rich, savory flavor in every bite.
Minimal Ingredients: Just a few pantry staples and a jar of pepperoncini create bold, comforting flavor.
Versatile Cooking Options: Works equally well in the oven or crock pot, choose what fits your schedule.
Meal Prep Friendly: Great for leftovers and easy to freeze for future meals.
Crowd-Pleasing Classic: A hearty, comforting main dish that’s always a hit at family dinners or gatherings.
No Packets Needed: Made without store-bought seasoning packets, just simple, clean spices.
Ingredients to Make Mississippi Pot Roast:
- chuck roast. A well-marbled 3–4 pound boneless chuck roast is ideal, it breaks down beautifully into tender, shredded beef when slow cooked.
- beef broth. Adds moisture and depth; enhances the savory richness of the roast.
- pepperoncini peppers. Bring a mild, tangy heat and signature flavor to the dish.
- pepperoncini juice. Adds acidity and brightness that helps tenderize the meat and balance the richness.
- ranch seasoning. Use homemade or store-bought—this adds herby, creamy flavor without needing a packet.
- onion powder & garlic powder. Build depth of flavor and complement the ranch seasoning.
How to Make Mississippi Pot Roast:
- Preheat oven to 300°F.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high. Sear the chuck roast on all sides until browned, about 3–4 minutes per side.
- Remove from heat. Pour in the beef broth and pepperoncini juice. Sprinkle the ranch seasoning, onion powder, and garlic powder over the roast. Add the pepperoncini peppers around the meat.
- Cover with a lid and bake in the oven for 3 to 3½ hours, or until the meat is fork-tender and easily shredded.
- Remove the roast from the pot, shred with two forks, and return to the juices. Serve warm.
Recommended Equipment
Recipe Notes & Tips:
- Searing Is Worth It: Searing the roast before slow cooking adds rich, caramelized flavor—don’t skip it if you have time.
- Adjust Pepperoncini to Taste: Use more or fewer peppers depending on your spice preference; they add tang, not much heat.
- Use a Heavy-Lid Pot for Oven Method: A Dutch oven or tightly covered roasting pan helps retain moisture during long baking.
- Want It Creamier? Add 2–4 tablespoons of unsalted butter on top of the roast before cooking for a richer, more traditional version.
- Shred While Warm: Use two forks to shred the beef while it’s hot—cool meat is harder to pull apart.
- Great for Leftovers: Serve on rolls, over creamy mashed potatoes, or tucked into wraps and grain bowls throughout the week.
Serving Suggestions:
- Arugula Fig Salad
- Green Bean Smashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Italian Chopped Salad
- Stuffed Acorn Squash
- Pesto Zucchini Noodles
How to Store:
Refrigerate: Store leftover pot roast and juices in an airtight container for up to 4 days.
Freeze: Cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
Reheat: Warm gently in a large skillet over medium heat or in the microwave with a splash of broth to keep it moist.
FAQs:
Yes, but searing adds extra flavor and a nice crust. If you’re short on time, you can place the roast directly into the slow cooker or oven.
Yes! Add carrots, potatoes, or pearl onions around the roast during cooking for a complete one-pot meal.
Chuck roast is best, but other well-marbled cuts of meat like brisket or bottom round can work—just note the texture may differ slightly.
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Mississippi Pot Roast
Ingredients
- 2 tablespoons olive oil
- 3-4 pound chuck roast
- ½ cup beef broth
- 8 pepperoncini peppers
- ¼ cup pepperoncini juice
- 2 tablespoons ranch seasoning
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 300°F.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high. Sear the chuck roast on all sides until browned, about 3–4 minutes per side.
- Remove from heat. Pour in the beef broth and pepperoncini juice. Sprinkle the ranch seasoning, onion powder, and garlic powder over the roast. Add the pepperoncini peppers around the meat.
- Cover with a lid and bake in the oven for 3 to 3½ hours, or until the meat is fork-tender and easily shredded.
- Remove the roast from the pot, shred with two forks, and return to the juices. Serve warm.
- Heat olive oil in a skillet over medium-high heat and sear the chuck roast on all sides.
- Place the roast in the crockpot. Add beef broth and pepperoncini juice. Sprinkle with ranch seasoning, onion powder, and garlic powder. Add the pepperoncini peppers.
- Cook on low for 8 hours or on high for 4–5 hours, until the roast is tender and shreds easily.
- Use two forks to shred the roast directly in the crockpot and stir to coat in the juices.
Notes
- Searing Is Worth It: Searing the roast before slow cooking adds rich, caramelized flavor—don’t skip it if you have time.
- Adjust Pepperoncini to Taste: Use more or fewer peppers depending on your spice preference; they add tang, not much heat.
- Use a Heavy-Lid Pot for Oven Method: A Dutch oven or tightly covered roasting pan helps retain moisture during long baking.
- Want It Creamier? Add 2–4 tablespoons of butter on top of the roast before cooking for a richer, more traditional version.
- Shred While Warm: Use two forks to shred the beef while it’s hot—cool meat is harder to pull apart.
- Great for Leftovers: Serve on rolls, over mashed potatoes, or tucked into wraps and grain bowls throughout the week.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 450
Total Fat: 30g
Saturated Fat: 12g
Cholesterol: 110mg
Sodium: 580mg
Total Carbohydrates: 2g
Total Sugars: 0g
Protein: 38g
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