Menu Search
Cook to Love, Love to Cook

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.

Adapted from Fake Ginger

 

182 COMMENTS

  1. 10/03/2014 at 8:55 am

    I’m so excited to make this! It sounds delicious. Thank you for sharing…every teacher loves a good crockpot recipe ;-)

    • Julie
      10/03/2014 at 5:37 pm

      Enjoy! :)

      • 10/04/2014 at 11:04 am

        It turned out delicious! I used a 2.15 pound rump roast that was only about half defrosted, cooked on high for about 6 hours. Turned out so juicy and flavorful and there was plenty of gravy left over to add to the meat and potatoes! My boyfriends reaction, “This recipe is a keeper!” :) I’ll definitely be directing our readers to this post! Thanks again!!

  2. Melba
    10/06/2014 at 4:01 pm

    Best. Roast. EVER!!!!! I could eat this at least once a week!!!!! Even my husband (who is picky AND doesn’t like ranch) loved it! Thanks!!! By the way, I left out the water and just increased to a whole stick of butter. Wouldn’t change a thing! :)

    • Julie
      10/06/2014 at 8:10 pm

      Yay!! :)

  3. Laura
    10/09/2014 at 1:03 pm

    Just wondering, can you cook this in a ditch oven? If so, do I need to cut down on the time?

    • Julie
      10/11/2014 at 1:34 pm

      You probably can. I haven’t done it though but I’d imagine it’d need at least 6-7 hours or longer since the cut of meat is so thick.

  4. Dianne Johnson
    10/13/2014 at 10:05 am

    I have made this roast just for sandwiches!! Dynamite flavor! Picture this:
    Toasted Onion Roll
    Add some warm roast, drizzle on some of the sauce, add sliced pepperoncini and top with a slice of Swiss or Provolone cheese. OMG! Who needs mashed potatoes?……OK, some on the side would be good. No reason you can’t have mashed potatoes with a sandwich.

    • Julie
      10/13/2014 at 6:40 pm

      YUM!!

  5. Adrienne
    10/14/2014 at 2:41 pm

    Can I cut the time to 4 hours on high? I ran out of time this morning :(
    I have made tho once before and loved it!
    Thank you!!

    • Julie
      10/14/2014 at 9:27 pm

      I think so – I’m not positive though on how tender/shreddable it’d get with 4 hours! You can certainly try!

  6. Tece
    10/16/2014 at 9:18 pm

    This recipe is delicious. I hve made it several times. I have to tell you what my daughter and I do with some of the leftovers :) We like to warm up a little bit of the beef then add it to warm nacho cheese dip! We then pig out on tortilla chips and this mixture-amazing if not healthy!

    • Julie
      10/17/2014 at 7:00 am

      That’s a great idea!! I love it! The perfect appetizer :)

  7. Jessi
    10/18/2014 at 3:13 am

    So I hate to be *that* person…the au jus packets have wheat in them, and being a celiac means I can’t eat this. I’ve made it once, for family, and they loved it! I’d like to eat it as well, but can’t. Recently Mccormick released gluten free brown gravy mix packets (yay!), and I wonder if you think I could use that as a sub for the au jus? Thanks!

    • Julie
      10/19/2014 at 9:03 am

      You can definitely use that as a substitute!

1 2 3

LEAVE A COMMENT

Thank you for taking the time to leave a comment! I truly appreciate the feedback. Please be patient when asking questions to a recipe. It may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

Current ye@r *

DISCLAIMER

Table for Two is a licensed LLC. All business and copyright laws are applicable on this blog and its contents. Please refer to my site policies before using this site. Citing me, when appropriate, is appreciated. The photography is original, as well as the contents of this blog unless otherwise noted. Please do not use my photographs for any distribution or personal use. If you have any questions, please use the contact form above to get in touch with me. All opinions on Table for Two are 100% my own. You do not have to agree with my opinions, but ask you to please respect them.

Scroll To Top