Mississippi Pot Roast Recipe
Mississippi pot roast recipe in the oven with pepperoncini peppers and gravy is the best classic beef dinner you can serve as sliders.
Servings: 8
Equipment
- 1 9x13 pan
- aluminum foil
Ingredients
- 2.5-3 pounds chuck roast
- 1 packet Ranch dressing mix dry, 1 oz.
- 1 packet au jus mix dry, 1 oz.
- 1/2 c beef broth or use pepperoncini juice
- 5 peperoncini peppers whole
- 1 stick butter 1/2 cup
Instructions
- Preheat oven to 350 and place beef roast into a baking dish. Sprinkle dry ranch dressing on the top, followed by the dry au jus mix. Add beef broth to the pan around the meat. Top roast with pats of butter and peppers.
- Cover tightly with foil and roast for 3 to 3-1/2 hours or until a thermometer inserted in the center registers 145 degrees F. and it pulls apart easily with a fork.
- Remove from oven and let stand for 5 minutes. Use a fork to shred apart the large pieces of the beef if desired.
Notes
Frozen Mississippi Roast in Oven
If your meat is still rock hard you can still make this!! You will use the same ingredients here but the liquid measurements and cook time in our recipe for this Frozen Roast in the OvenNutrition
Serving: 2oz | Calories: 369kcal | Carbohydrates: 2g | Protein: 28g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 525mg | Potassium: 498mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 393IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 3mg