Dutch Oven Mississippi Pot Roast
This Mississippi Pot Roast is cooked low and slow in the Dutch oven with scratch-made ingredients for the perfect taste and none of the extra additives. Your family will be drooling for hours while the aroma fills the house. The wait is worth it.
Servings 10 servings
Calories 328kcal
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
Calories: 328kcal | Carbohydrates: 8g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 367mg | Potassium: 585mg | Fiber: 2g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 4mg
