Mississippi Pot Roast

Summary: I first learned of Mississippi-Style pot roast in early 2024, and I have made it many times since due partly to its ease and moreso to its absolute deliciousness. Even though a chuck roast is generally considered the best cut of beef for a pot roast, I have also used shanks, brisket, stew beef, bottom round, and rump in this recipe with great success. The key is for the beef to have a bit of fat and/or collagen.

Recommended equipment:

Large oven-safe pot with a lid (a Dutch oven is especially good)

Ingredients:

~4-5 lb beef roast
- (Optional) 2 tbsp of olive oil for browning if beef has limited fat content.
½ a 16 oz. Jar of pepperoncini peppers*
½ cup pepperoncini brine*
1.5-2 cups chicken or beef broth
½ stick of butter
3 tbsp homemade ranch seasoning (or 1 packet Original Ranch seasoning)
Fresh ground black pepper, to taste

* More pepperoncini peppers and/or brine can be added to taste. I recommend Mezzetta brand.

Directions:

Preheat oven to 300 F.
Season the roast with generous amounts of freshly ground black pepper.
Brown all sides of the roast on the stovetop. This may require a little bit of olive oil for leaner cuts. Tip: Brown the roast in the same pot you’ll be placing in the oven. This allows the stuck-on drippings, the fond, to flavor the braising liquid.
After the roast is browned, add half a stick of butter, broth, pepperoncini brine, and pepperoncini peppers to the pot.
Sprinkle 3 tbsp of homemade ranch seasoning or a whole packet of Original Ranch powder over the top of the beef and broth.
Put on the lid, and then slip the pot into the oven. For roasts around 4 lbs, it will take 4 hours. For roasts around 5 lbs, it will take 4.5 hours.
After 4-4.5 hours of cooking in the oven, remove the pot and allow the whole thing to rest for 30 minutes. This will allow it to cool and for juices to redistribute.
Enjoy the savory spiciness of this fork-tender beef. I personally enjoy this Mississippi-style roast along with a vinegar-based coleslaw.