Kitchen notes · a little help before you start
Mississippi Pot Roast
Fall-apart beef with tangy peppers makes a rich dinner to look forward to. The butter melts into the savory cooking juices, ready to coat the beef as you pull it apart. Spoon it out warm and make sure each helping gets some of those peppery juices.
- Prep
- 5 min
- Cook
- 225 min
- Total
- 230 min
- Original yield
- Serves 6
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Slow cooker · Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Brown all sides
Sear the roast until nicely browned before its main cooking stage. This applies to the oven, slow-cooker and pressure-cooker routes.
2. Juice before seasoning
Pour in the pepperoncini juice, arrange the peppers around the beef, then add the seasoning packets and butter over the roast.
3. Wait for tenderness
The beef should be fall-apart tender before shredding. The oven and slow-cooker directions use that texture as the finishing check.
Get to know the ingredients
Chuck roast
Use a tougher, fattier cut such as the listed chuck. Lean beef can become dry here.
Pepperoncini juice
Keep a quarter-cup of juice from the pepper jar for the cooking liquid, alongside the whole peppers around the roast.
Unsalted butter
Cut the butter into pieces and set it on top after the ranch and au jus mixes go over the roast.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Mississippi Pot Roast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Shred into the juices
Pull the tender beef apart with two forks. For the oven method, shred directly in the pot and toss with the juices.
A little more help as you go
Cool the searing pot briefly
For the oven route, take the Dutch oven off the heat for a couple minutes before pouring in the pepper juice.
Pressure-cooker water
The Instant Pot route adds three-quarters of a cup of water with the pepper juice after the searing stage.
A few questions you might have
Which oven setting is used?
Roast covered at 275°F on the middle rack, allowing three to four hours or until the beef falls apart.
Can I use the slow cooker?
Yes. After searing and adding the other ingredients, cover and cook on low for eight hours or until fall-apart tender.
How does the Instant Pot release work?
After sixty minutes on high pressure, let pressure release naturally for fifteen minutes, then quick-release the remaining pressure.
Can I use pork instead?
You can use boneless pork shoulder instead of beef. Choose a tougher, fattier cut for this dish.
What if I do not have a Dutch oven?
For the oven route, sear the beef in a skillet and transfer it to a covered roasting dish.
Any more cooking tips?
The general rule is one hour per pound at 275F-300F, so if roasting a cut of meat that’s larger than 3-4 pounds, gauge it with that rule. Be sure to use a tougher, fattier cut of beef (don’t use something lean) or it’ll end up dry. You could make this a pork roast instead using boneless pork shoulder. I do not recommend cooking the roast any faster at a higher heat. It won’t end up as tender. If you really need to, you can skip the searing step, but the overall dish will be less flavorful. This recipe also can be found on page 35 of the Salt & Lavender: Everyday Essentials cookbook.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.