Easy Dutch Oven Mississippi Pot Roast
A chuck roast slow-cooked with ranch seasoning, au jus, butter, and pepperoncini until it is tender enough to shred. Easy prep, one pot, and almost no effort.
Ingredients
- 2-3 lb chuck roast
- 1-2 tbsp olive oil
- 1 oz ranch seasoning packet
- 1 oz au jus gravy packet
- 1 stick ½ cup butter
- 8-10 pepperoncini plus 2 tbsp juice
Instructions
- Preheat the oven to 275 degrees.
- Cut the butter into about 10 pieces.
- Heat the oil in a Dutch oven over medium-high heat, and sear the roast on each side for 3-4 minutes.
- Sprinkle the ranch packet, then the au jus packet, over the roast.
- Top with butter, pepperoncini, and juice from the pepperoncini.
- Cover and bake for 4 hours.
- Remove from the oven, shred the roast, and mix with the juices from the pot.
Servings: 4