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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!


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. unsalted 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

 

491 COMMENTS

  1. tammy
    02/23/2016 at 12:29 am

    I’d like to make this in my pressure cooker… any suggestions for how long?
    any other tips?

    • Julie
      02/23/2016 at 7:22 am

      Hi Tammy, I’m sorry I’m not much help. I have never used a pressure cooker before so I cannot offer any good tips or suggestions.

    • 03/09/2016 at 7:07 pm

      I have mine in the pressure cooker right now. I started it at 15 minutes but it was still frozen so I’ll probably have to go back and add 15 minutes more. Did you try this? I’ll try my best to report back tonight!

      • 03/10/2016 at 12:57 pm

        Turned out super yummy. I had to put it in for 45 minutes but I feel like if it wasn’t frozen when I started then I could have gotten away with 30 minutes or less.

    • Rebecca Haggard
      03/17/2016 at 2:55 pm

      I have to say, I made this recipe slow cook and pressure cook and there was no comparison, slow cook was 100% better. Will never make it pressure cook again. Most pressure cook is great, but not this one.

  2. Melissa
    02/23/2016 at 9:29 am

    I made this last month for the first time and my husband loved it so much he’s asked for it 3x since then. I didn’t have ranch or au jus mix on hand the first time, so I made a simple ranch dressing and slathered it on the roast, then added a packet of onion soup mix along with the pepperoncinis and butter. It was so delicious we could hardly believe it! The leftovers make excellent tacos – quick pickle some thinly sliced radishes, add cilantro, some cotija cheese and you have a whole new meal from this amazing roast.

  3. aaron sanborn
    02/26/2016 at 9:29 am

    When I normally do roasts I like to sear them in a cast iron skillet before placing the roast in my crock-pot. I noticed you just put the roast directly in the crock-pot. Will searing it 1st affect my outcome in any way?

    • Julie
      02/28/2016 at 8:32 am

      Nope, definitely won’t affect your outcome! It would give it more flavor so yay! :)

    • Pat G
      03/30/2016 at 10:06 pm

      I am a gourmet cook and usually make small changes in recipes……but this one I went exactly by the recipe my granddaughter told he if was the very best roast she had ever eaten. All of the others agreed!

  4. Stacy
    03/17/2016 at 12:57 pm

    Can you cook this on high? Or will it ruin the tenderness?

    • Julie
      03/18/2016 at 7:29 am

      I haven’t tried that before but I’ve never had issues cooking meat on high in the slow cooker so I would say you should try.

  5. Carole
    03/21/2016 at 8:10 pm

    Did u ever try this with a different kind of roast?

    • Julie
      03/22/2016 at 9:34 am

      I’ve tried it with pork but haven’t tried it with any other kind!

  6. Ken gingerich
    03/23/2016 at 6:06 pm

    What if I tried this on lamb,what do you think

    • Julie
      03/24/2016 at 8:36 am

      I personally haven’t tried this on lamb but I’m sure it’d taste great!

  7. Isabelle
    03/28/2016 at 1:46 pm

    This turned out delicious! My family LOVED it!!! Thank you!

  8. Sheryl
    03/28/2016 at 5:45 pm

    FANTASTIC!!!!! I did change the water to Beef Broth and added 1 Bay Leaf. Also – only had Sliced Peperoncini Peppers -they worked just fine!! Making Burritos tonight with the leftovers. THANKS FOR THE YUMMY RECIPE

  9. Alisha
    03/30/2016 at 12:44 pm

    This has to be the best roast I have ever tasted. And believe me, I’ve never liked roast before because it taste so blah, BUT no this one! Thanks for the recipe!!

  10. Jennifer
    04/08/2016 at 5:18 pm

    Made this tonight. I am not a butter person, so I was skeptical… but it really did add the right touch of flavor! I was worried about the calorie count, but as long as you are mindful of portion size and your sodium intake for the rest of the day, it can fit into a healthy, balanced day. Definitely a keeper!! My 2 year old loved it, too!

  11. 04/10/2016 at 1:21 pm

    I have made this recipe several time now and am always pleased with how it comes out. Thank you for taking the time to share. This recipe also works well in a pressure cooker in less than hour.

  12. Donna
    04/23/2016 at 11:54 am

    Has anyone cooked on high for 4 hours and if you did. Was it tough?? I have mine in the crockpot and I need to for this afternoon. I have it on low now and thought I might put on high in s few hours….

  13. Joyce
    04/27/2016 at 12:48 pm

    I’ve now made this several times for my family. They love it! It also is a great meal for the ketogenic diet I’m on. I put this into MyFitness Pal to get the nutritional value and it is a great low carb, high protein meal. I recommend this to friends all the time!

  14. Valerie
    04/27/2016 at 11:41 pm

    Would there be a big difference in flavor if I didn’t have the peppercinis? I read this recipe long time ago and now I’m ready to make it and I forgot to buy them. I making it tomorrow while I’m at work so I don’t have time to go out and buy them. This looks so good so I’m excited to eat it!

    • Julie
      04/28/2016 at 6:36 am

      There won’t be a big flavor difference :) it is supposed to add a tiny bit of a spicy kick but you wouldn’t miss it if you didn’t have it.

  15. Jenn
    05/01/2016 at 1:01 am

    So I made this last night and I was not a fan of the pepperonchinas and perhaps that has more to do with weird pregnacy hormones because my husband loved it as it. I’ll definitely be making this again sans the peppers as it did come out wonderful and it was super easy. Thanks for sharing.

  16. Anina
    05/02/2016 at 4:49 pm

    I’ve never heard of the Pepperoncini??..

  17. Delilah
    05/04/2016 at 1:18 pm

    I would love to make this tomorrow but do not have au jus. I do have a brown gravy pkg. Will that work?

    • Julie
      05/04/2016 at 4:04 pm

      Yup, that’ll work!

  18. Angie
    05/05/2016 at 6:05 pm

    Mine is in a crock pot right now with 3 more hours left to go. It smells amazing, but there is quite a big of fat around the meat. Do you usually shred the meat and mix it in with all of the fat or get some of the fat out first?

    • Julie
      05/07/2016 at 9:57 am

      I usually trim it a little if there a lot of fat. Sorry for the delay in this. I was traveling :(

  19. Anna
    05/06/2016 at 4:27 pm

    I only have olive oil and sea salt butter. Will that work?

    • Julie
      05/07/2016 at 9:57 am

      I wouldn’t suggest using it. It would be way too salty since this dish is already on the salty side. You’ll definitely want to use unsalted butter.

  20. Gemma young
    05/06/2016 at 4:29 pm

    Hi Julie, thanks for sharing. Can I roast this in oven? If yes, what is the recommended temperature and how long would the cooking time be.? Should the amount of water be increased? Thanks.

    • Julie
      05/07/2016 at 9:58 am

      Hi Gemma, I haven’t tried roasting this in the oven, but I imagine it’d work. I would do low and slow. So maybe 325 degrees Fahrenheit and approx. 6-7 hours. The amount of water shouldn’t need to be increased because the meat will release liquid already.

  21. Vicki
    05/13/2016 at 10:52 pm

    This is delicious! I’ve made it twice,; if there some way to make it less salty?

    • Julie
      05/14/2016 at 7:02 pm

      The only way that I can think of is to make your own au jus gravy seasoning so you can control the salt content. I hope that helps and that you continue to enjoy!

      • Lynne
        05/17/2016 at 3:27 pm

        Do you think you could use Mrs Dash or Herbox sodium-free bouillon?

      • Julie
        05/18/2016 at 11:37 am

        Hi, I wouldn’t recommend Mrs. Dash but the Herbox – is it beef flavor?

  22. erin
    05/23/2016 at 9:04 pm

    Have you ever cooked multiple in a roaster? I am doing this for a large group and didn’t want to use up all my counter space with multiple crock pots.

    • Julie
      05/24/2016 at 2:11 pm

      Hi, I actually haven’t! Since you are cooking this for a large group, I’m hesitant to tell you to do it and have it not work because well, then you’d have no food for the guests! I’m sorry I’m not much help in this situation but maybe you could do 1 in the slow cooker and then 1 in the oven?

  23. Betty
    05/25/2016 at 5:19 pm

    We have a rather large pork loin and they have a tendency to be very dry when roasted in the oven. Do you think the pork loin could be substituted instead of the beef with the same ingredients used in your recipe?

    • Julie
      05/26/2016 at 9:30 am

      Yes, I’ve done it with pork before but it does tend to be drier too. I would reduce the time a bit.

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