Mississippi pot roast in the oven is a chuck roast seared in a Dutch oven, topped with ranch seasoning, au jus gravy mix, butter and pepperoncini peppers, then covered and roasted low and slow until it falls apart. The beef comes out rich, buttery and tangy, with a savory gravy made from nothing but its own juices. There are only seven ingredients and 5 minutes of hands-on work. The oven does the job in an afternoon, with no slow cooker needed.
How to make Mississippi pot roast in the oven: Heat the oven to 275°F. Sear a 3 to 4 pound chuck roast in olive oil in a Dutch oven. Off the heat, add 1/4 cup pepperoncini juice and 12 peppers, sprinkle on the au jus and ranch mixes and top with a stick of butter. Cover and roast for 3 to 4 hours, until the beef shreds easily. Rest at least 3 minutes, shred and toss with the juices.
Why You’ll Love It
- Seven ingredients. Two seasoning packets do most of the work.
- Five minutes of prep. Sear, top, cover and walk away.
- Faster than a slow cooker. An afternoon, not a whole day.
- Its own gravy. The butter, juices and seasonings make the sauce.
- Great leftovers. Sandwiches, sliders, tacos or over potatoes.
Ingredient Notes
Beef chuck roast. Three to 4 pounds. Chuck has the fat and connective tissue that turn soft and silky with long cooking.
Olive oil. Two tablespoons, for searing.
Pepperoncini. Twelve peppers, plus a 1/4 cup of the juice from the jar. They are tangy and only mildly hot.
Au jus gravy mix. One 1-ounce packet.
Ranch seasoning mix. One 1-ounce packet.
Unsalted butter. A 1/2 cup, which is 1 stick, cut into pieces. The packets are salty, so unsalted is the better choice.
Ingredients
- 2 tablespoons olive oil
- 3 to 4 pounds beef chuck roast
- 12 pepperoncini peppers
- 1/4 cup pepperoncini juice, from the jar
- 1 packet (1 ounce) au jus gravy mix
- 1 packet (1 ounce) ranch seasoning mix
- 1/2 cup unsalted butter (1 stick), cut into pieces
How to Make Mississippi Pot Roast in the Oven
1. Heat the oven. Preheat the oven to 275°F and move the rack to the middle position.
2. Brown the roast. Heat the olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned. If you do not have a Dutch oven, sear it in a skillet and transfer it to a covered roasting dish.
3. Add the seasonings. Take the pot off the heat and let it cool for a couple of minutes. Pour in the pepperoncini juice, arrange the peppers around the roast, sprinkle the two seasoning mixes over the roast and place the butter on top.
4. Cover and roast. Cover and roast for 3 to 4 hours, until the beef is fall-apart tender and shreds easily with two forks. Check that the roast reaches at least 145°F with a food thermometer before taking it out.
5. Rest and serve. Allow at least 3 minutes of rest. Shred the beef with two forks in the pot and toss it with the juices.
How Long Does It Take in the Oven?
At 275°F, in a covered pot, plan on a few hours. A 3-pound roast takes about 3½ hours. A bigger or thicker one needs the longer end of the range.
The clock is only a guide. The real test is the meat. Push two forks into the center and pull. If the beef comes apart in soft strands with almost no effort, it is done. If it holds together or feels tough and tight, put the lid back on and give it more time. A roast that is not yet tender has not cooked too long. It has not cooked long enough.
Why do oven recipes give different times?
Because they use different oven temperatures. A lower oven needs more hours and a hotter oven needs fewer. Here is how the common methods compare.
| Oven temperature | Covered cooking time |
|---|---|
| 225°F | 7 to 8 hours |
| 250°F | 5 to 6 hours |
| 275°F (this recipe) | About 3½ hours for a 3-pound roast |
| 350°F | About 3 hours, then longer if it does not shred |
The size and thickness of the meat matter too. Two roasts of the same weight can cook at different speeds if one is thick and compact and the other is flat. Pick one temperature and stay with it, and let the fork test tell you when to stop.
Oven or slow cooker?
Both work. The oven method here takes a few hours at 275°F. In a slow cooker, the same roast takes 8 hours on low. Choose the one that fits your day.
Tips for Success
Do I have to sear the roast?
Searing adds deep, browned flavor to the meat and the gravy. It is worth the few minutes.
Why take the pot off the heat before adding the toppings?
A very hot pot can scorch the seasoning mixes and make the juice spit. A short cool-down prevents both.
Should I add water or broth?
No. The roast, the butter and the pepperoncini juice make plenty of liquid under a tight lid.
Is it spicy?
Not very. Pepperoncini are mild and tangy. For less heat, use fewer peppers.
How tight should the lid be?
Tight. If your lid is loose, lay a sheet of foil over the pot before putting it on, so the steam stays in.
Storage and Reheating
Cut or shred leftover roast into smaller portions and refrigerate it within 2 hours, in shallow, covered containers with some of the juices. It keeps for 3 to 4 days in the fridge or 3 to 4 months in the freezer. Thaw in the refrigerator. Reheat to 165°F in the oven, in the microwave or on the stove, not in a slow cooker.
What to Serve With It
Spoon the shredded beef and its gravy over mashed potatoes, egg noodles or rice, or pile it on rolls. For sides, try the roast carrots, potatoes and onions or the Mississippi mud potatoes. If you like these flavors, make the slow cooker Mississippi meatballs. And for more roast dinners, there is the slow cooker pot roast with gravy, the slow cooked balsamic chuck roast and the slow cooker Amish pot roast.
Frequently Asked Questions
How long does Mississippi pot roast take in the oven?
At 275°F, covered, 3 to 4 hours, until it shreds with a fork.
Why do oven recipes give different cooking times?
They use different oven temperatures, and the thickness of the roast changes the time as well.
Is pot roast better in the oven or crockpot?
Neither is better. The oven is quicker, and the slow cooker is more hands-off.
What is the best way to cook Mississippi pot roast?
Low and slow, in a covered pot, until the beef falls apart. That holds for the oven and the slow cooker alike.
Final Notes
I shred the beef right in the pot and let it sit in the juices for a few minutes before it goes to the table. If you make it, leave a comment to tell me how it turned out or ask a question.
Mississippi Pot Roast in the Oven
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Ingredients
- 2 tablespoons olive oil
- 3 to 4 pounds beef chuck roast
- 12 peppers pepperoncini
- 1/4 cup pepperoncini juice from the jar
- 1 packet au jus gravy mix 1 ounce
- 1 packet ranch seasoning mix 1 ounce
- 1/2 cup unsalted butter 1 stick, cut into pieces
Instructions
- Preheat the oven to 275°F and move the rack to the middle position.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned. If you do not have a Dutch oven, sear it in a skillet and transfer it to a covered roasting dish.
- Take the pot off the heat and let it cool for a couple of minutes. Pour in the pepperoncini juice, arrange the peppers around the roast, sprinkle the two seasoning mixes over the roast and place the butter on top.
- Cover and roast for 3 to 4 hours, until the beef is fall-apart tender and shreds easily with two forks. Check that the roast reaches at least 145°F with a food thermometer before taking it out.
- Allow at least 3 minutes of rest. Shred the beef with two forks in the pot and toss it with the juices.
Notes
Nutrition
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