Mississippi Roast

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

I don’t know why this is called Mississippi Roast but if I could, I would totally change the name of this roast to be “the best roast for your face.” Whatever the name, you just need to make this ASAP! Five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

I discovered this awesome invention on Monday. Something called the Internet and how you can pretty much do everything on it, including making your life a whole heck of a lot easier by creating your own shipping labels and just dropping off the prepaid boxes at your local post office. I’m telling you, apparently, I’ve been living under a rock ;)

How did I not know this?!

I went to the post office in the city twice on Monday. The first was in the morning and the line was out the door so I thought I’d try later in the afternoon when maybe folks are busy in meetings. Nope, the second time I went, it was even worse and there was only two people working! There was no way I could spend 45 minutes just waiting in line so I retreated back to my office wondering when I would actually be able to send my packages to my giveaway winners.

It was then, on my personal Facebook, Gerry and my SIL tipped me off that you can do everything you need to do at the post office, ONLINE. Oh my gosh. Life-changing. And why did I never research this myself? Or pay attention to the hundreds of commercials that have been apparently run on television (so my husband told me)? I was using flat-rate shipping boxes so I printed out my labels, paid for them online, and then walked to the post office yesterday morning, walked straight up to the counter, bypassing allllllllllllll the impatient looking people in line, dropped off my packages at the counter and swiftly walked outta there. I may or may not have done a little dance and cheer. Ok, I didn’t, but in my head I was doing cartwheels as if I was young and agile again.

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

So let’s talk about this Mississippi Roast. First, every time I type “Mississippi,” I have to say it out loud…like when you do when you’re a child and you say it like “M-i-ss-i-ss-i-pp-i” – did you just say that out loud? ;)

Second, this makes for the easiest dinner and leftovers, ever. It’s so flavorful and I LOVED building a sandwich with this and eating it for lunch at work. I felt like everyone that walked by my office was so jealous from the smell.

Seriously, this roast is in-your-face delish. The flavors are incredible. Who would’ve thought that four pantry item ingredients would yield such an amazing roast? It’s got so much flavor and I could not stop hovering over the slow cooker waiting for it to be done.

I shouldn’t even have to put together a recipe for this since you can just follow these photos below, but for those word-for-word folks, you can print off a copy at the end of the post!

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

Yields 8-10

Mississippi Roast

Five simple ingredients, zero effort, 100% dinner & leftover satisfaction! Mississippi roast will be your new family favorite!

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

Save Recipe


  • 3-pound chuck roast
  • 1-ounce packet of dry ranch seasoning mix
  • 1-ounce packet of dry au jus gravy mix
  • 6 tbsp. unsalted butter
  • 1/4 cup water
  • 5-6 pepperoncini


  1. Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.
  2. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
  3. Cook on low for 8 hours.
  4. Shred and serve with gravy.
Recipe Type: Main Entree, Slow Cooker


You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I'd go light on the salt for the side dishes that you're serving with this roast.

Yes, if you want to add vegetables to the slow cooker to cook along with the roast, you can certainly do so. I would add it in 2-3 hours before the roast is done. Potatoes, carrots, celery, whatever you like!

Adapted from Fake Ginger


Posted on December 18, 2013

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  1. Zippyt
    09/01/2016 at 9:29 am

    Made this last night exactly as written and loved it! I’m not fond of peppercinis, but added them anyway and was pleased with the flavor they brought to it. My family loved it too, so this is a ‘keeper’.

  2. Debi Gilley
    09/01/2016 at 11:00 am

    Making roast right now! I didn’t have the AuJus mix so I substituted a Tbls. Of bouillion (sold in a jar). Also I added a Tbls. Of jarred chopped garlic. My roast is actually 3.8 pounds.

  3. Kelly
    09/01/2016 at 12:00 pm

    I have a small chuck pot roast and a chuck tender roast will these roasts work the same in this recipe?

    • Julie
      09/01/2016 at 8:19 pm

      Yup, they should be ok

  4. Patricia Wedge
    09/05/2016 at 9:33 am

    I have made this Mississippi Roast a few times and my family loves it! Especially my husband. It is so easy to make and taste delicious! Thank you for sharing :)

  5. Deb
    09/07/2016 at 12:04 am

    My sister in law made this roast. It was one of the best roasts I’ve tasted in my life! My husband and I loved it!

  6. Alexis
    09/07/2016 at 10:54 am

    Love this recipe. Made it a few times. However….i only have a pork loin…would this work instead of the chuck roast?

    • Julie
      09/08/2016 at 10:48 am

      You could, yes, but I’d reduce cooking time a bit as it might dry out.

  7. Ashleigh Williams
    09/10/2016 at 11:43 am

    I couldn’t find unsalted butter can I still use regular butter

    • Julie
      09/10/2016 at 2:07 pm

      You can but your dish will be a lot saltier than normal.

  8. Sally Tieso
    09/12/2016 at 1:33 pm

    Made this for Sunday dinner and it was delish! Monday it will be served over mashed potatoes. It’s hard to beat real food! The English Bulldog had no complaints:)

  9. Katie
    09/14/2016 at 12:04 am

    Does the pot roast make the gravy by itself in the crock pot or will we have to make gravy separately?

    • Julie
      09/14/2016 at 7:32 am

      It’ll make the gravy by itself but if you want a thicker consistency of gravy, I’d add some flour or arrowroot powder to thicken it up like real gravy.

  10. Julie
    09/19/2016 at 12:53 am

    Made this for dinner and it was fabulous. It will be a keeper.

  11. Doc
    09/19/2016 at 5:14 pm

    Can u cook two roasts at the same time?? One on top of the other

    • Julie
      09/19/2016 at 7:32 pm

      I would not suggest that because they won’t cook in the center. Unless you are around to flip them and switch positions (top to bottom, bottom to top), then I do not suggest it.

  12. Murray Ann
    09/19/2016 at 11:30 pm

    This recipe is wonderful!! Serving it to my family for the second time tomorrow night… day will be made better tomorrow knowing that we will have a yummy meal awaiting us when we get home!! Thanks so much for this awesome recipe!

  13. Boomtown
    09/20/2016 at 11:24 am

    Hey I have mines in the crockpot now. Its at about the 6th hr but I just realized i forgot my butter is it ok to just toss it in now

    • Julie
      09/20/2016 at 3:22 pm

      Yup! Totally fine

  14. kathy
    09/22/2016 at 12:08 am

    looking forward to try this
    love a chuck roast !#

  15. Dela
    09/24/2016 at 3:58 pm

    This recipe looks awesome but I don’t have a crockpot or slow cooker. Can this be done in the oven, and what cooking time and temp would you suggest? Thanks very much – !

    • Julie
      09/26/2016 at 8:06 am

      I imagine it could be done in the oven. I would say maybe 325 degrees Fahrenheit for 8 hours? I haven’t done this before so I can’t be certain of any of this.

  16. Hailey
    09/25/2016 at 1:40 pm

    Is this recipe okay doubled? I have a huge family and am planning to cook it the same amount of time, but on High instead of low and flip the roasts every few hours? Thanks!

    • Julie
      09/26/2016 at 8:09 am

      Yup, definitely okay to double and yeah, just flip the roasts so they’re equally cooking through.

  17. Carol Gemmill
    09/25/2016 at 2:20 pm

    MyI have two guesses about why it’s Mississippi one is the butter and the other is that it shredded like pulled pork

  18. Christopher
    09/30/2016 at 2:18 am

    Can you brown the outside like allot of other recipes ?

    • Julie
      10/01/2016 at 7:46 am

      Yes, absolutely!

  19. melva carnival
    10/03/2016 at 8:54 am

    Looking forward to making this Mississippi Roast tomorrow. Can I use rump roast instead of chuck roast?

    • Julie
      10/03/2016 at 3:48 pm


  20. Jody
    10/04/2016 at 11:37 am

    I have been making this roast for years and just recently I decided to use the entire jar of peppercinis(juice included) and leave out the butter. It was definitely spicier but not overwhelming and just as juicy!

  21. Debbie
    10/05/2016 at 7:20 am

    Are the proportions correct? 11oz pack of ranch, 11 oz pack of as jus, and a 13lb roast? There are no 11oz packets, that would be 10 packs of ranch and 10 packs of au jus. Are there some decimals missing? I hope? I’m just a little confused. My daughter made this and it was delicious, but I think the online recipe, as I start making it this morning, needs to be edited.
    Hoping the 13lb pot roast part doesn’t need a decimal. I bought the biggest one in the store yesterday and it was a bit over 10lbs. There’ll be lots to freeze for left overs – I love freezing leftovers! Fingers crossed, we’ll see :)
    Sorry, I’m not an avid chef.

    • Julie
      10/05/2016 at 10:07 am

      Hi, I think you’re reading my ingredients wrong. 1 – 1 ounce pack of ranch seasoning mix means: one one-ounce packet of ranch seasoning mix (like 1 packet of the 1 once seasoning packet). and it is not 13 pounds of roast. it is one 3-pound roast (like buy one 3-pound roast). Sorry for the confusion.

    • Michell
      10/07/2016 at 2:28 pm

      How did you roast turn out? I got a 6lb roast but it is cut in 2, did you have to flip your roast?

  22. Amber
    10/05/2016 at 3:31 pm

    Can you use a Boston butt?

    • Julie
      10/06/2016 at 10:13 am

      I never have used that before but it should be ok.

  23. Jerry Higgins
    10/07/2016 at 11:53 pm

    This recipe is so fantastic it saved my marriage. Thank you!

  24. Marie
    10/08/2016 at 10:41 pm

    This was the most delicious roast I have ever eaten! I prepared it as directed, but since my crock pot runs very hot, I only cooked it for 5.5 hours on low. It was tender, moist and flavorful. My daughter loved it, too.

  25. Kristin
    10/10/2016 at 5:11 pm

    I have all the ingredients except the au jus gravy mix… would a pack of brown gravy mix work?

    • Julie
      10/11/2016 at 6:39 am

      I don’t think it will yield the same flavor.

    • Kendall
      10/14/2016 at 5:40 pm

      I always used brown Gravy mix instead, I’ve never had it the other way but we usually make this once a week at my house! It’s amazing

  26. Liz
    10/12/2016 at 8:53 am

    Has anyone tried it cooked on high for a shorter period? Would it be too tough if i did it for 4 hours?

    • Julie
      10/12/2016 at 5:39 pm

      I don’t think it would be tough but I’m sure you’d be fine to cook it on high.

  27. Eddie
    10/12/2016 at 10:46 pm

    I have a 2lb roast but I have 7Qt slow cooker. Do I need to change anything with the ingredients?

    • Julie
      10/14/2016 at 9:02 am

      No, you should not have to!

  28. Beth Purvis
    10/15/2016 at 12:12 pm

    I just saw you on The Kitchen and you were terrific. I happen to have a roast in my freezer, so I will be making your Mississippi Roast tomorrow night. My husband just had his knee replaced so I am taking care of his needs 100%. I have myasthenia gravis which is a neuromuscular disease which means I have weak muscles. By having good crock pot recipes, I’m now able to make him a great meal with little effort on my part. Thank you so much for sharing your recipe.

  29. Beth Purvis
    10/16/2016 at 7:06 pm

    It’s been 8 hours since I started the Mississippi Pot Roast. I just took a sample of the meat and WOW!!!!! I never thought someone could better a recipe for pot roast until now. I’m going to pass this one around the horn. If you are wondering what the horn is, it’s our family and close friends. Thank you

  30. Phyllis
    10/16/2016 at 7:59 pm

    Way to salty. Because of this, will not be able to use juice as a gravy. Not even sure we will be able to eat the rest of the meat-a big disappointment

  31. Rum Baba
    10/16/2016 at 10:27 pm

    I made this dish today & it was way too salty for my liking & my boyfriend’s! I followed the receipt to the letter but guess we aren’t use to Mississippian fare! If I make it again I will leave out one of the packets…which ever contains the most sodium plus I believe the peppers added sodium also so…sorry on this one!

  32. Jenren
    10/19/2016 at 12:00 pm

    Would it be ok to use more than 1/4 cup of water? When I make pot roast, I sometimes like to make beef noodle soup with the leftovers, so I usually start with a lot more liquid.

    • Julie
      10/20/2016 at 12:26 am

      Yes, you definitely can!

  33. Ginny
    10/19/2016 at 12:03 pm

    I couldn’t find the whole peppers in my grocery store. Can I use the pepper rings instead?

    • Julie
      10/20/2016 at 12:26 am

      Yes, those should be fine

  34. Willie
    10/19/2016 at 7:50 pm

    Does Julie have any advice on the best way to make the recipe less salty?

    • Julie
      10/20/2016 at 12:27 am

      I would look up DIY Au jus packets and DIY ranch seasoning packets so you can cut down the salt content yourself instead of a pre-packaged packet.

  35. Tricia
    10/19/2016 at 9:38 pm

    Put this together before work this morning. When I got home the house smelled wonderful! My husband, toddler, and I enjoyed this very much. Lots of flavor and just the right amount of spice from the peppers. Was hardly any left, so much for the leftovers LOL. Thank you for the recipe. I will be making this again!

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