Mississippi Pot Roast in the Oven
A chuck roast seared and slow-roasted in a covered Dutch oven with ranch seasoning, au jus mix, butter and pepperoncini until fall-apart tender.
Want This Recipe Later?
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
The prep time includes the 3-minute rest. Cooking time depends on the size and thickness of the roast; go by how easily it shreds.
Nutrition
Serving: 1servingCalories: 946kcalCarbohydrates: 6.6gProtein: 117.4gFat: 47.2gSodium: 1537mgFiber: 0.5gSugar: 1.9g
Made this recipe? Tap a star to rate it.