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Mississippi Roast

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!


Mississippi Roast
Author: 
Recipe type: Main Entree, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients:
  • 1 3-pound chuck roast
  • 1 1-ounce packet of dry ranch seasoning mix
  • 1 1-ounce packet of dry au jus gravy mix
  • 6 tbsp. butter
  • ¼ cup water
  • 5-6 pepperoncini
Instructions:
  1. Add ¼ 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.
Notes:
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

 

283 COMMENTS

  1. alison luckey
    02/19/2015 at 3:20 pm

    hi! I hope this doesn’t sound dumb, but when you say to “serve with gravy”, do you mean what is left in the crock after cooking or to make extra? thanks!

    • Julie
      02/19/2015 at 9:40 pm

      Hi Alison! Yes, I meant what is left in the crockpot after :) I usually add a bit of arrowroot powder mixed with some water to create a slurry and pour it in to thicken it up a bit but it’s totally optional!

  2. Sheila Davis
    02/22/2015 at 10:12 am

    First thank you for the Mississippi Roast recipe. I’ll definetly be trying this! Second I wanted to let you know you don’t have to make a trip to the post office! Using click & ship online then you can leave the packages @ your mailbox for your carrier to pick up! As a letter carrier myself I assure you I pick up several each day! Hope this info helps free up some time for you! ;-)

    • Julie
      02/23/2015 at 8:48 am

      Thanks! :)

  3. Paula h
    02/25/2015 at 8:51 am

    I made this yesterday and it is out of this world delicious! I had to google pepperoncini and learned it was found in the pickles/olives section…loved the little bite it gives; just right.

  4. Sheana
    02/26/2015 at 7:33 am

    Can you add carrots and vegetables in the crock pot along with the roast?

    • Julie
      02/26/2015 at 7:45 am

      Hi Sheana, yes you can.

  5. jeanne
    02/27/2015 at 9:11 am

    I am trying this recipe for my boyfriends birthday today. I will let you know how it went. but I just wanted to say that this sounds absolutely delish and my son was the one who wanted to try this.

    • Julie
      02/28/2015 at 8:55 am

      Aww well I hope you guys love it and happy belated birthday to your boyfriend!

  6. Jamie
    02/27/2015 at 1:35 pm

    Is the roast thawed or frozen? Do you place the side of the meat with the fat layer up or down?

    • Julie
      02/28/2015 at 8:09 am

      It’s thawed roast and you can place it either way – up or down.

  7. EJ’s Bebe
    02/28/2015 at 11:37 am

    Being from Mississippi, I can understand COMPLETELY why this is called “Mississippi Roast”! Some of the best cooks in the world are from Mississippi, and so, some of the best recipes come from here.

  8. jessica
    03/01/2015 at 8:27 pm

    Salted or unsalted butter?

    • Julie
      03/02/2015 at 4:45 pm

      Unsalted

  9. Laura
    03/02/2015 at 7:38 pm

    I made this today. Wow! Can I just say this is the best roast I have ever eaten and was a huge hit with my husband and kids. So easy…so delicious. This will become a regular at our dinner table. :)

  10. Leslie
    03/03/2015 at 3:16 pm

    I made this on Sunday and we loved it. At 6 hours it was very tough, I thought I had blown it but figuring I had nothing to lose, turned it up to high for 2 hours and it was perfect! The only issue for me is that it is very greasy. I only used 4T butter because it seemed like a lot and the chuck roast was fairly lean. After eating a few bites Sunday I refrigerated the rest and it was embedded in solid grease the next day…heated up fine but I had to drain and blot the meat before we made it — any suggestions for next time?

    • Julie
      03/03/2015 at 4:28 pm

      Hi Leslie, glad you guys enjoyed it! That’s just the nature of this dish and even though your chuck roast was fairly lean, it still gives off a bit of fat so unless you want it to be grease-less for next time, you could trim the fat of the chuck roast?

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