If you're a fan of Mississippi pot roast, then you simply must try this recipe! This dutch oven Mississippi pot roast is a delicious twist on the original crock pot recipe. Tender pot roast is braised in the oven for hours in a flavorful broth that's made without store bought packets.
That's right, I recreated the original Mississippi pot roast recipe using pantry ingredients to make it gluten free and dairy free so everyone can enjoy it. Trust me when I tell you that skipping the packets does not make this pot roast harder to prepare. Combining a few herbs and spices that you probably have in your cabinet creates the well-known bold flavors for this dish without all the food additives you don't need.
This juicy pot roast recipe is perfect to serve for a Sunday dinner, special occasion or even a holiday meal. It's a warm and comforting meal your whole family will love!
I recommend serving this roast with my creamy gluten free mashed potatoes or possibly a batch of my gluten free yeast rolls to make a complete meal. It also makes great sandwiches served on a hoagie roll and I've even seen people make Mississippi pot roast tacos!
Ingredient Notes
This hearty meal uses just a few simple ingredients, most of which you can find in a well stocked spice cabinet. The one specialty item I use is coconut milk powder, to replace the buttermilk powder normally found in the dry Ranch dressing mix.
- Beef Chuck Roast - The cut of meat is important here. Don't be tempted to substitute another cut. The extra fat found in chuck roast is what makes it the best roast for braising. This is normally a tougher cut of meat, but it will become very tender after a long slow cooking time.
- Salt & Black Pepper - Just a little is used to season the meat. There is some additional saltiness from the broth and the pepperoncini, so we don't want to overdo it with extra salt.
- Oil - We are just using a bit of oil to brown the beef before roasting it. I use olive oil for all of my cooking and baking, but vegetable oil or any other cooking oil will work fine.
- Peperoncini & Juice - The peperoncini add a delicious spiciness to this pot roast and the acidic juice from the jar of peperoncini helps to further tenderize the meat and impart more flavor.
- Beef Broth & Minced Onion - The original recipe uses a packet of brown gravy or au jus mix. Most of these packets contain gluten ingredients, so they aren't suitable for a gluten free diet. The major ingredient in brown gravy mix is beef broth and minced onion, so we can easily replace the packet with whole ingredients. Ensure you're using a brand of beef broth that is marked gluten free, since this ingredient can sometimes contain hidden gluten.
- Coconut Milk Powder - To make this recipe dairy free, we have to ditch the Ranch seasoning packet that is normally used since it contains buttermilk powder. If you don't like coconut, you can use any type of powdered milk. If you're not dairy free, you can use regular milk powder.
- Dried Parsley, Onion Powder, Garlic Powder, Dill, Celery Seed, Paprika and Chives - A combination of standard spice cabinet ingredients make up the rest of the flavors that are normally provided by the gravy mix and ranch seasoning mix.
- Butter - A little bit of sliced butter is added to the pot roast before baking. It adds even more richness to the finished dish. For dairy free, I use Country Crock plant butter. If you're not dairy free, use regular unsalted butter in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and dairy milk powder in the same measure.
- No Dutch oven - If you don't own a Dutch oven pot, you can sear the meat on the stovetop in a skillet. Then transfer it to a casserole dish. Add the remaining ingredients and cover it tightly with aluminum foil. Bake as directed.
- Save Time - I have also included Instant Pot instructions in the recipe card!
How to make Dutch Oven Mississippi Pot Roast
This delicious Mississippi pot roast recipe is so easy to make. It only requires a few minutes of hands on time and patience to wait for it to cook up nice and tender! If you don't have a Dutch oven, you can sear the beef on the stovetop them transfer it to a casserole dish covered with aluminum foil for the baking time.
STEP 1: Dust both sides of the chuck roast with salt and black pepper.
STEP 2: Add the oil to a large Dutch oven pot over medium-high heat. Once the pot it hot, add the roast. Sear on all sides until it's nicely browned.
STEP 3: Set the browned pot roast aside and add the beef broth. Use a spatula to deglaze any stuck on bits from the bottom of the pot.
STEP 4: Return the roast to the Dutch oven pot. Add the peperoncini and pepperoncini juice from the jar.
STEP 5: Combine the minced onion, milk powder, parsley, onion powder, garlic powder, dill, celery seed, paprika, and chives. Sprinkle the herb mixture on top of the roast. Add the pats of butter on top.Cover and roast on low heat for about 3 hours.
Expert Tip
At 300F it will take approximately 1 hour per pound of meat. Adjust your cook time accordingly to match the size of pot roast you purchase.
Storage
This flavorful roast is just as delicious the next day! Store leftover roast in an airtight container in the refrigerator for up to 4 days. Reheat to at least 165F internal temperature before serving.
More dutch oven recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Dutch Oven Mississippi Pot Roast
Equipment
Ingredients
- 3 pound Beef Chuck Roast
- ¾ teaspoon Kosher Salt
- ¾ teaspoon Black Pepper
- 2 Tablespoons Olive Oil or other cooking oil
- ½ Cup Gluten Free Beef Broth
- ¼ Cup Peperoncini Juice the juice from the jar
- 8 Peperoncini
- 2 Tablespoons Minced Onion
- 1 ½ Tablespoons Coconut Milk Powder
- 1 ¾ teaspoon Dried Parsley
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Dill
- ⅛ teaspoon Celery Seed
- ⅛ teaspoon Paprika
- Pinch Chives
- ½ Cup Vegan Butter cut into cubes
Instructions
- Preheat the oven to 300 °F (149 °C)
- Sprinkle the chuck roast with salt and black pepper on both sides.3 pound Beef Chuck Roast, ¾ teaspoon Kosher Salt, ¾ teaspoon Black Pepper
- Add the olive oil to a large Dutch oven pot over medium high heat. Once the pot is hot, add the chuck roast. Sear on all sides until it's nicely browned.2 Tablespoons Olive Oil
- Remove the roast to a plate.
- Add the beef broth to the pot and deglaze the bottom of the pot with a spatula.½ Cup Gluten Free Beef Broth
- Return the roast to the pot. Add the peperoncini and peperoncini juice.¼ Cup Peperoncini Juice, 8 Peperoncini
- Combine the minced onion, milk powder, parsley, onion powder, garlic powder, dill, celery seed, paprika and chives together. Sprinkle the herb mixture over the roast.2 Tablespoons Minced Onion, 1 ½ Tablespoons Coconut Milk Powder, 1 ¾ teaspoon Dried Parsley, ½ teaspoon Onion Powder, ¼ teaspoon Garlic Powder, ⅛ teaspoon Dill, ⅛ teaspoon Celery Seed, ⅛ teaspoon Paprika, Pinch Chives
- Top with the pats of butter.½ Cup Vegan Butter
- Cover the pot and bake for approximately 3 hours or until the meat is fork tender.
- Remove from the oven and allow the roast to rest for about 10 minutes before serving.
Notes
- Cut the roast into 3 or 4 large pieces and season as instructed.
- Use the saute mode to sear the beef in the oil.
- Deglaze the pot with beef broth as instructed above.
- Add the pot roast and all other ingredients to the Instant Pot.
- Attach the lid and set to the sealed position. Cook on manual high-pressure for 55 minutes. Naturally release the pressure for 15 minutes. Then release the remaining pressure and serve.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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