Dutch Oven Mississippi Pot Roast

This Dutch oven Mississippi pot roast is a delicious, slow-baked meal that’s big on flavor and low on effort.

If you’re used to tossing things in a slow cooker, let me introduce you to its oven-baked cousin. This version gives you the same mouthwatering, tangy flavor Mississippi pot roast is known for, but with an even deeper, richer taste and a beautiful crust that forms while it braises low and slow in the oven.

Let’s break down what you’ll need to make it.

Why This Dutch oven Mississippi pot roast Recipe Stands Out

What makes this Mississippi pot roast different is how much flavor you get from such simple ingredients. Baking it in the oven gives it that deep, savory crust you just don’t get from a slow cooker. There are no seasoning packets here—just real pantry spices, a splash of peperoncini juice, and a touch of dairy-free creaminess from coconut milk powder and vegan butter. It all comes together in one pot, which means easy cleanup and big flavor with minimal effort.

What You’ll Need To make Dutch oven Mississippi pot roast

Equipment

You really only need one main thing:

• Dutch Oven – This is key for getting that perfect sear and letting the roast braise evenly in the oven. If you don’t have one, any heavy, oven-safe pot with a lid will work.

Ingredients

Here’s everything you’ll need to make this flavorful Mississippi pot roast:

• 3 lb Beef Chuck Roast – The classic cut for pot roast. It’s well-marbled and gets tender after slow cooking.
• ¾ tsp Kosher Salt and ¾ tsp Black Pepper – For seasoning the meat before searing.
• 2 Tbsp Olive Oil – Or any cooking oil you prefer, for browning the roast.
• ½ cup Gluten-Free Beef Broth – Adds depth and keeps the meat moist while roasting.
• ¼ cup Peperoncini Juice (from the jar) – This is where that signature tangy kick comes from.
• 8 Whole Peperoncini – Mildly spicy and full of flavor.
• 2 Tbsp Minced Onion – Adds a savory base to the seasoning blend.
• 1½ Tbsp Coconut Milk Powder – Makes the sauce creamy without using dairy.
• 1¾ tsp Dried Parsley
• ½ tsp Onion Powder
• ¼ tsp Garlic Powder
• ⅛ tsp Dried Dill
• ⅛ tsp Celery Seed
• ⅛ tsp Paprika
• Pinch of Chives – Optional, but adds a nice little finish.
• ½ cup Vegan Butter (cut into cubes) – Melts into the roast for that rich, buttery sauce.

How to Make Mississippi Pot Roast in the Dutch Oven

1. Preheat your oven to 300°F (149°C).
   The Dutch oven will go inside, but starting with that low, steady heat is key to making the roast tender and flavorful.
2. Season the chuck roast.
   Pat it dry with paper towels, then generously sprinkle both sides with kosher salt and black pepper. Dry meat sears better, and seasoning now locks in flavor from the start.
3. Sear the roast in the Dutch oven.
   Add olive oil to your Dutch oven and heat it over medium-high. Once the oil is hot, carefully place in the roast and sear each side until it develops a deep brown crust. Don’t rush it—this step builds flavor.
4. Remove the roast and deglaze the Dutch oven.
   Set the seared roast aside on a plate. Pour in the beef broth and use a spatula or wooden spoon to scrape up the browned bits stuck to the bottom. Those bits = major flavor.
5. Add the roast back to the Dutch oven.
   Nestle it back into the broth, then add the whole peperoncini and pour in the peperoncini juice for that signature tang.
6. Make the seasoning blend.
   In a small bowl, stir together the minced onion, coconut milk powder, dried parsley, onion powder, garlic powder, dill, celery seed, paprika, and a pinch of chives.
7. Sprinkle the seasoning mix over the roast.
   Try to get an even layer across the top—this is where the flavor really builds while it cooks.
8. Add the vegan butter.
   Cut the butter into cubes and place them across the top of the roast. As it melts, it’ll blend with the spices and juices to create the perfect buttery sauce.
9. Cover and bake in the oven using the Dutch oven.
   Put the lid on tightly and place the entire Dutch oven into your preheated oven. Bake for about 3 hours, or until the meat is fall-apart tender and easy to shred with a fork.
10. Rest, then serve.
    Once it’s done, take the Dutch oven out and let the roast rest inside for 10 minutes. This helps all those juices settle back into the meat, keeping it flavorful and juicy when you slice or shred it.

Serving Suggestions

This Dutch oven Mississippi pot roast is super versatile, which is great because the leftovers are just as tasty as the first round.

Classic and cozy: Serve it over mashed potatoes, rice, or egg noodles to soak up all that buttery, tangy sauce. You can also spoon it over creamy polenta for a cozy weekend dinner.

Low-key weeknight style: Pair it with roasted veggies or a simple green salad and some crusty bread to keep things easy.

Sandwich night upgrade: Pile the shredded roast on a toasted bun with a little sauce and some pickles or slaw. It makes a killer sandwich that’ll have everyone going back for seconds.

Meal prep bonus: This roast stores well and reheats beautifully, so it’s perfect for prepping lunches or dinners ahead of time. The flavor just gets better after a day or two in the fridge.

Storage & Reheating Tips

Storing leftovers:
Once the roast has cooled, transfer any leftovers to an airtight container. It’ll keep in the fridge for up to 4 days. Be sure to save some of that buttery broth—it keeps the meat juicy and adds flavor when reheating.

Freezer-friendly too:
You can also freeze it! Shred the roast, let it cool completely, then freeze it (with a bit of the sauce) in a freezer-safe bag or container for up to 3 months. Label it so you remember what it is—and when you made it!

To reheat:
For the best texture, reheat the roast gently in a covered skillet or saucepan over medium-low heat with a splash of broth or water. You can also warm it in the microwave in short bursts, stirring in between. Just don’t overdo it, or the meat can dry out.

Variations to Try

This Dutch oven Mississippi pot roast is delicious as-is, but it’s super flexible if you want to change things up or use what you have on hand.

Add potatoes or carrots:
If you want to make it more of a one-pot meal, toss in a few halved baby potatoes or chunks of carrots before it goes into the oven. They’ll soak up all the flavor while cooking right alongside the roast. Or try this version with potatoes already built in: Mississippi Pot Roast with Potatoes.

Make it spicy:
Want more heat? Use hot peperoncini or add a few red pepper flakes to the seasoning mix. It gives the roast an extra kick without overpowering the flavor.

Switch up the cut of beef:
Chuck roast works best, but if you’ve got a brisket or a bottom round roast, you can absolutely use that. Just make sure it’s well-marbled for the most tender results.

Broth options:
If you don’t have gluten-free beef broth, you can use a good-quality homemade or store-bought stock. Chicken broth also works in a pinch, though it’ll be a bit lighter in flavor.

Frequently Asked Questions

If you’ve never made Mississippi pot roast in a Dutch oven before, now’s the time to try it. It’s simple, flavorful, and perfect for those days when you want something hearty without hovering over the stove. Whether you serve it over mashed potatoes or tucked into a sandwich, it’s the kind of meal that brings everyone to the table.

Let me know how it turns out for you—and don’t forget to check out the potato version here if you want a built-in side!