Dutch Oven Mississippi Pot Roast (no seasoning pack)
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This
The shredded beef, cooked with
What does Mississippi Pot Roast taste like?
If you’ve never had Mississippi Pot Roast before, you might dismiss it, not knowing what you’re in for. I urge you to try it! Made with chuck roast, a shreddable 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 similar to French dip.
📝Note! Even though this pot roast is cooked with pepperoncini peppers, this dish is kid-friendly and not spicy.
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 ones’ palettes. So, to make the recipe kid-friendly, Robin adapted it to be slightly less spicy by adding additional seasonings. Her family loved her creation, and the recipe was eventually submitted to a local church cookbook under the name“The Roast.”
Watch the video below with Robin making the traditional pot roast.
Equipment
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- chuck roast
- all-purpose flour
- olive oil
- Italian seasoning
- onion powder
- salt
- pepperoncini peppers with juice
- butter
Sourcing the right piece of beef
Buying a good cut of beef is crucial in getting results that are easy to shred and soft as
- 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 see in the meat department, ask for a center chuck roll or chuck eye. 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.
- 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) to increase the marbling within the meat.
For the best cuts and treatment of animals, visit a local farm and get to know the farmers and their animals’ lifestyles.
My Top Tip for Dutch Oven Mississippi Pot Roast
PMc says:
To get that perfectly shreddable piece of beef – so tender two forks can handle the job – get internal temperature of the meat to 195F. This is the temperature at which the collagen and cartilage can break down and melt.
How to make Dutch Oven Mississippi Pot Roast
Start by flouring and searing the meat. We’re making au jus from scratch. I used
Heat a few tablespoons of olive oil in the
Dust the chuck roast with the seasonings. Add the peppers and their juice to the
Cover and place into a 300F oven for about 4 hours until the internal temperature has reached 190-195F and is perfectly shreddable with forks.
Top Asked Questions About Mississippi Pot Roast
Banana Peppers make a good substitute for pepperoncini peppers.
Add just one to two cups of liquid and cook low and slow.
No. The roast will release juices that are enough to keep the roast moist.
You’ll need to thaw it in the fridge at 40F or less. It will take approximately 16 hours to thaw in the fridge.
“It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness.” source.
It’s best to cook a roast for about one hour per pound at about 325 degrees.
Storing Leftovers
How to make these bulk recipes last.
- Refrigerator—The meat should be kept in an airtight container in a 40F refrigerator; leftovers will last 3 to 4 days.
- Freezer—Allow the meat to cool completely. Store in an airtight container, Ziploc bag, or vacuum seal to freeze. Kept in a freezer, it will last for 2-6 months. Remove as much air as possible to reduce the chances of freezer burn.
- Reheating—Once thawed, reheat low and slow in a skillet or a
Dutch oven . You can also microwave a room-temperature jar, with the lid removed, on high for about a minute to a minute and a half. Pour into a bowl or enjoy right from the jar.
What to serve with Dutch Oven Mississippi Pot Roast?
There’s no wrong way to serve this MS pot roast. Here are a few of my favorite pairings:
- Mashed Potatoes
- Twice Bake Sweet Potatoes
- Mac and Cheese
- Cornbread
- Fresh Vegetables
- Kentucky Derby Pie
- Apple Cinnamon Baked Oatmeal
Other Recipes You’ll Love
- Dutch Oven Fresh Peach Cobbler
- 3 Ingredient Slow Cooker Pot Roast
- Dutch Oven Sausage Breakfast Pinwheels
- Two Pack Slow Cooker Roast
- CROCK POT MISSISSIPPI CHICKEN RECIPE
- White Chicken Tortilla Mexican Lasagna
- MISSISSIPPI MUD CAKE RECIPE
- BEST CRISPY ROAST POTATOES
Dutch Oven Mississippi Pot Roast
Ingredients
- 3-4 pound chuck roast
- 1/2 cup all-purpose flour
- 2 Tablespoons olive oil
- 2 Tablespoons Italian seasoning
- 2 teaspoons onion powder
- 1 teaspoon salt
- 15 ounces pepperoncini peppers with juice
- 2 Tablespoons butter
Instructions
- 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 reaches an internal temperature of 190F.
- Best when served alongside mashed potatoes and topped with fresh parsley.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.