Name: Oven Mississippi Pot Roast
Cook time: 4 h
Total time: 4 h
Yield: 4 Servings
Cuisine: Other
Ingredients: 2 tablespoons butter; 1 boneless beef chuck roast; 0.5 packet au jus mix; 1 packet ranch seasoning mix; 1 packet ranch seasoning mix; 1 cup beef broth; 12 whole pepperoncini peppers; 0.25 cup pepperoncini pepper juice

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Oven Mississippi Pot Roast

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Ingredients

Warning0 allergens identified

Oven Mississippi Pot Roast

2 tablespoons butter

1 boneless beef chuck roast(about 4 lb.)

½ packet au jus mix(1/2 oz per 1/2 packet)

1 packet ranch seasoning mix(for seasoning meat, 1 oz per packet)

1 packet ranch seasoning mix(for sauce, 1 oz per packet)

1 cup beef broth

12 whole pepperoncini peppers(from the jar)

¼ cup pepperoncini pepper juice(from the jar)

Instructions

Preheat the oven to 275°F.

Set a large Dutch oven or oven-safe pot over medium-high heat and add the butter.

Pat the beef dry with paper towels, then place it on a large plate and coat on all sides with the au jus mix and ranch seasoning. Reserve any excess seasoning that does not stick to the beef on the plate.

Once the butter is sizzling, reduce heat to medium and add the beef to the pot. Sear, without moving, until browned, 2 minutes. Flip the beef and sear an additional 2 minutes on the opposite side.

Remove the seared roast from the pan and transfer to a large plate. Slowly pour the beef broth into the pan and deglaze. Add the pepperoncini juice and stir to combine. Stir in any au jus and ranch seasoning mix leftover on the plate, as well as the second packet of ranch seasoning. Add the whole pepperoncini, and return the roast to the pan.

Remove the pot from the heat and cover.

Roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, 3 1/2-4 hours.

Check to see that pot roast is done. Remove from oven or add time as needed.

Transfer the pot roast to a large serving dish. Shred the meat with two forks. Remove the pepperoncini with a slotted spoon, and use a fork to remove the stems. Arrange over the pot roast, and serve immediately.

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Nutrition

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Tips & Tricks (5)

Pat Dry Before Braising 🏜️
Thoroughly pat the chuck roast dry with paper towels before placing it in the braising liquid to ensure better browning and a deeper crust that locks in flavors.
Reserve Pepperoncini Juice Strategically 🌶️
Save half the pepperoncini juice to add in the last 30 minutes of cooking—this preserves the bright, tangy flavor that can diminish during prolonged heat exposure.
Use Low-Sodium Broth & Seasoning Mix 🧂
Choose low-sodium versions of beef broth and ranch mix to prevent an overly salty final dish, since these concentrated ingredients compound during the long braise.
Tent with Foil for Even Moisture 📋
Cover the pot loosely with foil during the first half of cooking, then remove it to allow some liquid reduction and concentrate flavors in the final phase.
Shred and Recombine for Maximum Flavor Absorption 🔄
After cooking, shred the meat and return it to the braising liquid for 5-10 minutes so the tender fibers absorb all the rich sauce and seasonings.