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Mississippi Pot Roast in the Oven
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A picture of Mississippi Pot Roast in the Oven.

Mississippi Pot Roast in the Oven

My Rad Kitchen | Eva
My Rad Kitchen | Eva @myradkitchen
Niagara Falls

Mississippi Pot Roast in the Oven is fork tender, juicy and slow cooked with ranch, au jus mix and pepperoncini for a comforting meal.

Mississippi Pot Roast in the Oven is fork tender, juicy and slow cooked with ranch, au jus mix and pepperoncini for a comforting meal.

Read more

Mississippi Pot Roast in the Oven

My Rad Kitchen | Eva
My Rad Kitchen | Eva @myradkitchen
Niagara Falls

Mississippi Pot Roast in the Oven is fork tender, juicy and slow cooked with ranch, au jus mix and pepperoncini for a comforting meal.

Mississippi Pot Roast in the Oven is fork tender, juicy and slow cooked with ranch, au jus mix and pepperoncini for a comforting meal.

Read more
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Ingredients

5 hr 30 mins
10 servings
  • 3 tablespoonvegetable oil more if needed
  • 4- pound chuck roast
  • 10pepperoncini peppers plus ½ cup juice
  • 11- ounce package au jus gravy mix
  • 11- ounce package ranch seasoning
  • 4 tablespoonbutter unsalted, optional
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Steps

5 hr 30 mins
  1. 1

    Preheat oven to 250F and place rack 1 lower than center.
    Heat Dutch oven over medium high heat and add oil. When hot brown roast on all sides (about 2 minutes per side).
    Cool the pot down for about 5-10 minutes then add pepperoncini around the roast. Pour juices overtop then cover in ranch and au juice mixes.

    A picture of step 1 of Mississippi Pot Roast in the Oven.
  2. 2

    Cook for 5-6 hours (flip halfway for more even cooking), it should easily pull apart with two forks. Shred and mix within the Dutch oven and enjoy.

    A picture of step 2 of Mississippi Pot Roast in the Oven.
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My Rad Kitchen | Eva
My Rad Kitchen | Eva @myradkitchen
on October 26, 2025 14:40
Niagara Falls
I’d love for you to visit my food blog at www.myradkitchen.comHi, I’m Eva. Mama to Radcliffe and a wife to my high school sweetheart. If you’d told my college self that I’d one day be sharing recipes on my own blog, I’d have probably laughed—while pretending to cook my way through a show in my head (and entertaining an imaginary audience!).Fast forward 16 years, and I was running my own wedding and event photography business, Philosophy Studios, until the pandemic hit. With events on pause, I took a deep dive into food photography and recipe creation through an excellent program from Pretty Focused. The experience reignited my love for cooking, and after graduating, I started working full-time with food bloggers as a content creator. A couple of years later, My Rad Kitchen was born!When I’m not cooking, you’ll find me spending time with my family (and our puppy, Penny), traveling, or soaking up music with my gals. I’m passionate about learning, business, and always trying to improve—but I’m also an emotional, sensitive, and sometimes overthinking soul. I love my quiet moments but also thrive in the hustle. My heart is always full of gratitude for this journey, and I couldn’t be more excited to share My Rad Kitchen with you, alongside my incredible team.
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Keywords

Pot Roast Vege Chuck Roast Pepper Butter

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