Dutch Oven Recipes (Mississippi Pot Roast)
A Collection of the BEST Dutch oven recipes including soups,stews, sauces, meats, and so much more!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 (3-4 pound) chuck roast brought to room temperature
- 1 (1-ounce) package packet of au jus mix
- 1 (1-ounce) package packet of dry ranch seasoning mix
- 2 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 cup low-sodium beef broth see notes
- ½ cup pepperoncini pepper juice
- ½ (16-ounce) jar pepperoncini peppers drained
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Heat 2 tablespoons of olive oil in a large Dutch oven set over medium heat. Add the chuck roast and sear each side for about 5 minutes or until it has a nice golden color.
- Sprinkle the top of the chuck roast with the au jus mix, ranch seasoning mix, Worcestershire sauce, and black pepper, then pour in the beef broth and pepperoncini juice and sprinkle around the pepperoncini peppers.
- Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the roast reaches an internal temperature of 205 degrees Fahrenheit as measured using a digital meat thermometer and pulls apart easily with a fork.
- Remove it from the oven and shred it using two forks. Serve hot with mashed potatoes and freshly minced parsley for garnish if desired.
Nutrition
Calories: 590kcal | Carbohydrates: 0.5g | Protein: 59g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 344mg | Potassium: 1102mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 42IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 6mg
