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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
Recipe type: Main Entree, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 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
  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.
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



  1. 12/18/2013 at 8:02 am

    Wow! This is truly an impressive roast recipe with just 4 additional ingredients and water, Julie! Love the addition of pepperoncini. Gorgeous photography as always! But…hahaha! Too funny that you didn’t know about printing postage labels at home making trips to the P.O. a breeze. I bet it truly was life-changing for you feeling like a VIP dropping off those packages! Those who traded via eBay for years knew all about this awesome convenience when it was first rolled out. Glad you know now, my friend! Thanks for sharing!

    • 12/18/2013 at 8:08 am

      Omg, Stacy, I totally felt VIP! hahaha

      • Jessica
        05/22/2014 at 12:03 am

        Hello this may sound dumb but should I defrost the meat first??

      • Julie
        05/22/2014 at 11:04 am

        Yes, defrost the meat first.

      • Leigh Farrell
        07/21/2014 at 9:14 am

        The Post Office has carrier pick up too- just schedule a pick up online, and your carrier will pick it up. If it doesn’t fit in your mailbox, instruct them to come to your door. Genius!

    • Stephanie
      12/19/2013 at 8:03 am

      I’ve been making Mississippi Roast for a couple of years now and it’s awesome! Truly the best tasting roast around! My family loves it and wants me to cook it atleast once every two weeks. The only difference with my recipe is I don’t add water and I use a stick of butter instead of 6 tablespoons. I may try it your way next time ;)

      • 12/19/2013 at 8:38 pm

        Hi Stephanie! Yes, the traditional way of making Mississippi Roast is to use 1 stick of butter and no water, but I wanted to cut down *a little bit* on the butter so that’s why I made it with 6 tbsp. and added some water to offset the loss of butter. Either way, 1 stick of butter or 6 tbsp., it’s all delicious! And I hope you make it my way sometime! Happy holidays :)

    • Kara O’Banion
      06/02/2014 at 4:47 am

      Your recipe sounded easy so I thought I would give it a try…so simple and so delicious!!

  2. 12/18/2013 at 9:01 am

    Great dinner idea! Easy too!

  3. 12/18/2013 at 9:08 am


  4. 12/18/2013 at 9:18 am

    So easy and yet so tasty!

  5. 12/18/2013 at 9:18 am

    I can never just say Mississippi. I always have to sing/spell it. We recently taught Owen how to spell it so he can show off in front of his friends…. “I Know how to spell Mississippi!” It’s a big deal in the 1st grade….

    Your roast looks pretty fantastic. I have never heard of a Mississippi Roast, but now I need it in my face.

  6. 12/18/2013 at 9:23 am

    Oh my! I’ve never heard of this kind of roast, but it looks fabulous!

  7. 12/18/2013 at 9:33 am

    I have never heard of this, but it looks like something that would make my man very, very happy!!

  8. 12/18/2013 at 9:38 am

    Holy cow, I am drooling. I love everything about this!

  9. 12/18/2013 at 10:04 am

    Haha, I am so behind the times as well. I only learned like, a month ago that I can deposit checks via the banking app on my phone. Derp. Live and learn, I suppose! This roast looks amazing – I love cozy winter foods like this!

  10. 12/18/2013 at 10:26 am

    Ohhhh. I am totally making this tomorrow for dinner!!!!

  11. 12/18/2013 at 10:35 am

    I swear anything that calls for a packet of ranch dressing always turns out to be so stinkin’ good! I’m sold on this recipe! Postage online is life-changing! I discovered it years ago and I relish waltzing up to the counter every year and bypassing all those peeps waiting in line. I hate USPS, but it’s pretty genius that they do that.

  12. 12/18/2013 at 11:02 am

    Love the ease of this recipe!

  13. 12/18/2013 at 11:08 am

    Oh my gosh, going to the post office is the worst! Luckily I was able to buy my holiday stamps at Costco and mail my Christmas cards pretty painlessly. But sending packages, ugh! You can wait in line forever. Definitely going to try online next time, thanks for the tip. And! This recipe looks delicious. Can use all the easy dinners I can get this week. Can’t believe Christmas is in 7 days!

    • Dagmar
      03/27/2014 at 10:31 am

      I am trying this because both of my daughters – who are great cooks- raved about it, and lets face it….they’ve taken the “try” out of trying new recipes! Will be enjoying, I AM SURE!

  14. 12/18/2013 at 11:13 am

    Julie- you are KILLING me!! OMG this looks so good- I could have it for breakfast. I will definitely be making this as soon as I get back home. DIVINE!

  15. 12/18/2013 at 11:21 am

    This looks so delicious and easy. Thanks for sharing, I will try it over the New Years week sometime to free up some time in the kitchen!

  16. 12/18/2013 at 11:55 am

    I’m so making this over the weekend!!!

  17. Jaime
    12/18/2013 at 12:09 pm

    I cant decide if you are pure evil or genius!! Are you kidding me right now with this?!?! I cant wait to try it, it looks so FREAKING AMAZING!

  18. 12/18/2013 at 12:14 pm

    This looks SO GOOD! I love a crock pot recipe that cooks all day while I’m at work. Will definitely be trying soon!

    • 12/18/2013 at 3:56 pm

      Awesome, I hope you try it, Michele!! Enjoy when you do!

  19. 12/18/2013 at 12:20 pm

    Oh my gosh — I spent a RIDICULOUS time at the post office last week. I need to check out their website!!!

    And holy smokes, girl, this roast looks INCREDIBLE!

  20. 12/18/2013 at 12:55 pm

    Paying for postage online is the best thing EVER. I started doing it a few years ago and I let our mailman at work take my packages when he delivers to the office.

    I spell Mississippi in my head too.

    This looks incredibly delicious!

  21. Sherry B
    12/18/2013 at 1:08 pm

    This looks fantastic and is in my near future! Did you know you can also schedule a free pick-up of a postage paid package at your home? No visit to the PO necessary!

    • 12/18/2013 at 3:56 pm

      Yes, I did, Sherry! It’s AMAZING!! Love not wasting hours at the PO! I can be in the kitchen longer :) hehe

  22. 12/18/2013 at 1:25 pm

    You had me at butter and pot roast!! I’ll take big ‘ol bowl, pa-lease?

  23. 12/18/2013 at 2:00 pm

    My mouth is watering like crazy! This looks amazing!

  24. 12/18/2013 at 4:50 pm

    Those photos have my mouth watering big time!

  25. 12/18/2013 at 5:00 pm

    Love this dinner idea and you added pepperoncinis, my fave!

  26. 12/18/2013 at 6:23 pm

    I’m drooling over the pictures of this roast! And I completely agree that printing your own labels online is so much easier.

  27. 12/18/2013 at 7:06 pm

    Ahhhh…. this is a great recipe for us meat eaters :)

  28. 12/18/2013 at 7:10 pm

    WHOA. This roast needs to get in mah face ASAP.

  29. 12/18/2013 at 11:46 pm

    Yup – I’m not sold on the Mississippi name of this roast because I just want to stuff my face with this!! Holy crap YUM

  30. 12/19/2013 at 11:16 am

    I haven’t had a roast forever! Yours looks….absolutely delicious. I’d dip a piece of baguette in the sauce and have a feast. :) ela

  31. 12/19/2013 at 12:35 pm

    Whaaaat. I think my tongue just fell out of my head. This is the most mouthwatering dish I’ve seen all week!

  32. 12/19/2013 at 12:40 pm

    You have no idea how badly I want this for dinner now!

  33. Sam
    12/19/2013 at 1:54 pm

    Just wondering why the butter is necessary with this cut of beef?

    • 12/19/2013 at 8:36 pm

      Hi Sam! Butter makes everything better :) but in all seriousness – it’s used for flavor and some sort of liquid to get it started. If you’re adverse to butter with this cut of beef, you’re more than welcome to omit and sub in water instead!

  34. 12/19/2013 at 5:39 pm

    There are so many things I don’t even know about the “fixings & doings of the post office AND the UPS store”!!! So don’t feel so all alone!

  35. 12/19/2013 at 5:43 pm

    This roast looks amazing. I’ve always put my roast in the oven, but the crock pot is a much better alternative– especially after a long day! Thanks for sharing– I can’t wait to try this.

  36. 12/19/2013 at 8:51 pm

    i love how easy this recipe is! Pinned to make for sure!
    PS: Yay for shipping online! I had to use it too this year. No way I will stand in those crazy long lines with three kids!!

  37. Aliza
    12/20/2013 at 3:34 am

    Quick question for you. What kind of flavor do the peppers add? Is it very noticeable? Just wondering because of my two little picky eaters. Thanks for the great recipe and nice pictures!

    • 12/20/2013 at 8:14 pm

      Hi Aliza! The peppers just give the dish a bit of heat, I’d just put two if you’re serving your little picky eaters. Or just omit :)

      • Angela
        03/25/2014 at 10:29 am

        You could also just use a combo of reg green and red peppers for alittle added sweetness and color. I know my 5 yr old would be yucking it up if she even saw those

      • MrsNEW
        07/07/2014 at 2:23 am

        Thank you for saying it’s okay to omit the peppers. I admit that I am the biggest WIMP of all time when it comes to spicy, so even though everyone was raving, I was reluctant to try it. Well, now I’m going too!

  38. Aaron
    12/21/2013 at 7:07 am

    Stumbled on your blog the day you posted this recipe, and had all the ingredients on hand except for the roast, so figured I’d pick up a chuck roast and try it. And WOW, great call! Was so good, had to have seconds lol. And the leftovers might even be better! Cold right out of the fridge is super tasty as a quick snack too. Glad I found your site :)

    • 12/22/2013 at 9:13 am

      I’m SO glad you decided to run to the store to get the roast to try this, Aaron!! It’s amazing, isn’t it? So happy to have you here and glad you found my site! :)

  39. Sarah
    12/22/2013 at 8:05 am

    This is the only way I make roast. The first time I made it my son ate half of it straight from the crockpot. It us so good on toasted rolls.

    • 12/22/2013 at 9:12 am

      Haha, it’s definitely hard to resist this roast!

  40. 12/22/2013 at 9:14 am

    Whoa! Well, since I’m now a Mississippian, I guess I have to make this! Not like you’d have to twist my arm or anything, though! Looks AMAZING!

    (And I totally took Gerry’s advice, too, and used the online printing labels yesterday. SO easy!)

  41. Rachel
    12/22/2013 at 2:09 pm

    Looks amazing! I don’t mean to sound dumb, but what do you mean the “insert” of my slow cooker?

    • 12/22/2013 at 6:45 pm

      Hi Rachel, the insert of your slow cooker meaning the bowl of the slow cooker. Hope that helps!

  42. Silvia
    12/24/2013 at 8:48 pm

    Hi Julie:
    I would loge to make this but I don’t have a crockpot. What are my options ?

    • 12/26/2013 at 9:35 am

      Hi Silvia, unfortunately the crockpot is the only way I know how to make this and haven’t tested it otherwise so I would not be able to guarantee results if I gave you another option. Sorry!

  43. 12/25/2013 at 1:59 am

    haha I totally M-I-SS-I-SS-I-PP-I’ed when I read that part. ;)

  44. 12/30/2013 at 3:55 pm

    I made this while visiting our kids in Charlotte, NC for Christmas. It was a home run! I made gravy for the mashed potatoes with the broth and it was to die for delicious. Thanks for another great dish.


    • 01/01/2014 at 3:47 pm

      So glad you and the family enjoyed this, Cherié!!

  45. Kate Wetmore
    01/01/2014 at 2:04 am

    Did you know that you can not only print postage on-line, you can also request a pickup at your home. I’m not exactly sure how you do it, but I know you can. When I have something that’s too big to fit in my mailbox, I just leave a note “pickup at XXX (my address)”. I haven’t actually been in a post office in years.

  46. Beverly
    01/05/2014 at 2:38 pm

    This is the best tasting roast ever! It is so easy to make. Put everything in the crockpot the night before. When I got home from work the next day, made some mashed potatoes and broccoli. BAM!!! Great dinner in 30 minutes. Love the peppers with this…very subtle. Thank you, thank you, thank you!!!!!!!!!

    • 01/06/2014 at 1:08 pm

      Love that you enjoyed this roast so much, Beverly!!

  47. Heidi
    01/05/2014 at 5:30 pm

    Is the gravy you are referring to the juice in the bottom of the crock?

    • 01/06/2014 at 1:10 pm

      Hi Heidi, yes, that would be it! Enjoy!

  48. Chelsea Johnson
    01/08/2014 at 2:19 pm

    This recipe looks amazing, trying it today. I was a little worried because after having it in the freezer for a day and then the fridge overnight i decided to cook it earlier than id originally planned. Any suggestions for cooking it partially frozen? There seem to be differing opinions on whether this is safe.

    • 01/09/2014 at 8:52 am

      I don’t think there’s an issue with cooking it partially frozen, you just might have to cook it a bit longer. The same steps would apply. Enjoy!

  49. Le
    01/08/2014 at 5:35 pm

    My sister and I came across a Mississippi (i.e., M-I_crooked letter-crooked letter-I_crooked letter-crooked letter-I-humpback-humpback-I) Roast recipe last summer via Pinterest. Have had it several times since then. I think the only differences we do with our prep and yours is use the whole stick of butter and instead of water we use juice from the pepperoncini jar. We like spicier stuff.

  50. 01/08/2014 at 8:32 pm

    I hate to be THAT girl but do you think it would be almost as delish if I cut the butter in half and added a little more water?? I LOVE butter but I’m trying to be a good girl. ;)

    LOVE your blog!

    • 01/09/2014 at 8:51 am

      Hi there, you sure can! Enjoy!

  51. Megan
    01/09/2014 at 3:13 pm

    Does this turn out spicy at all? This looks amazing and I’d love to make it, but my boyfriend doesn’t like spicy, and i wondered if the pepperoncini transferred any spice to the meat. I think it looks delicious:)

    • 01/10/2014 at 9:38 am

      Hi Megan, it doesn’t really turn spicy. It’s a little background heat but it’s very very minimal. You wouldn’t even know it’s there. I actually just made it again this week with 7 pepperoncinis and you could taste the heat with that. If you’re hesitant and don’t want to ruin the dish for your boyfriend, you could just omit them.

  52. laurie
    01/11/2014 at 12:40 pm

    I wonder if there is a way to keep the flavor and cut back on the salt content? I am very sensitive to salt.

    • 01/13/2014 at 8:03 am

      Hi Laurie, I wish there was a way! Since these seasoning packets are packaged, it’s hard to cut down on sodium levels. The only thing I can think of is to sprinkle half the packets but I don’t want it to lack in the flavor department because of that. I make this dish often so I can always try using half the packets and report back later what the results are!

      • brandy
        05/30/2014 at 1:36 pm

        Could I use a stick of unsalted butter to help cut down the amount of salt?

      • Julie
        06/01/2014 at 10:01 am

        Hi Brandy, yes, you can. That’s what I used and it was still pretty salty. Just make sure you have some starch with this roast :)

    • JulieH
      06/25/2014 at 12:46 pm

      The unsalted butter will help. Another option is to replace one or both of the packets with a low sodium alternative. You can purchase similar low sodium packets at or make your own from recipes at That is what I do for my CHF hubby, then I add back in some lite salt to get the level just right.

  53. Joyce johnson
    01/12/2014 at 2:03 am

    If using a larger roast is it necessary to use more of the other ingredients?

    • 01/12/2014 at 9:47 am

      Depends on how much of a larger roast it is. If it’s double, then yes, you would likely have to double the other ingredients. If it’s only a little big larger, then I don’t see it being an issue to not use more of the other ingredients.

  54. Amy
    01/19/2014 at 11:21 pm

    Do you brown the roast before putting it in the crockpot?

    • 01/20/2014 at 7:54 am

      Hi Amy! No, you don’t brown the roast before putting it in the crockpot.

  55. Melissa
    01/27/2014 at 1:52 pm

    Could you use a different flavour other then ranch? would it still turn out ok? My hubby doesn’t like ranch flavouring.

    • 01/28/2014 at 8:12 am

      Hi Melissa, I haven’t tried any other flavor than ranch so I’m not sure. You don’t really taste the ranch flavoring – it’s a good mixture of everything so I don’t think your husband would be adverse to this dish!

    • Thresa
      04/13/2014 at 2:50 pm

      Try using a packet of Good Seasons Italian Dressing instead of the Ranch Dressing packet.

  56. Lindsay Wester
    01/27/2014 at 7:00 pm

    Thanks for the recipe!! Cooked it today while I was at work and we are finishing up eating now!! It was a great change to roast!!! Love it!!!

    • 01/28/2014 at 8:10 am

      So glad you enjoyed this, Lindsay! Love having roasts cook while I’m at work so I can come home to a yummy meal! I’m glad it was the same for you.

  57. Kathi L.
    01/27/2014 at 11:39 pm

    The only thing I might do different is use a glass of wine, or a good beer instead of water. Will help tenderize & flavor the roast even more! A splash of juice from the pepperonchinis is good too! Great Recipe Julie!

    • 01/28/2014 at 8:08 am

      Sounds like a delicious idea, Kathi!

  58. Christine
    01/29/2014 at 10:25 pm

    Just as a head’s up the USPS will pick up those packages for free at your door when you print your own labels. Skip the post office all together! Can’t wait to try this roast!

  59. 02/06/2014 at 1:26 pm

    Thank you so much for this delicious recipe! I made it for the first time a few weeks ago when we had company over, and everyone LOVED it. My husband couldn’t get enough of it, and another guest said it was honestly the very best roast he has had in his life.

    • 02/07/2014 at 7:51 am

      That’s awesome to hear, MaKenna!

  60. Jennie
    02/07/2014 at 7:48 am

    This recipe works well with pork loin or chicken also!

  61. Danielle
    02/07/2014 at 11:27 am

    This looks delicious. My man hates Ranch though. Does the flavor come through? Or do you think I can sneak it in there?

  62. Jennifer
    02/09/2014 at 10:05 am

    I made a variation of this for Super Bowl Sunday. It was called 3 envelope pot roast. It added a packet of Italian dressing seasoning. It was the best thing I’ve ever made in the slow cooker. I’ll be trying your version too. Thanks!

  63. Lizzy
    02/09/2014 at 9:54 pm

    Hi! I’m still somewhat new to the crockpot world, so I was wondering if the meat should be frozen or thawed when putting it into the crockpot. Thank you for clarifying, I’m so excited to try this recipe!

    • 02/10/2014 at 1:53 pm

      Hi Lizzy, the meat should be thawed :) enjoy!

  64. Nicole D.
    02/10/2014 at 10:54 pm

    Holy mackerel! I am NOT a meat and potatoes gal…….but I thought I’d try this recipe for the hubby…and it was to DIE for! I left out the pepperoncinis and water. And used a whole stick of butter like one of the readers suggested. This is the only pot roast I’ve ever tasted that I actually liked..Thanks for sharing!

    • 02/11/2014 at 7:01 pm

      So glad you enjoyed this Nicole!!

  65. D. Garcia
    03/11/2014 at 1:04 pm

    Can this be made with chicken?

    • Julie
      03/12/2014 at 9:00 am

      I don’t think the flavors would turn out the same since beef has a deeper, more robust flavor. You’re certainly welcome to try!

  66. Wendy
    03/16/2014 at 8:31 pm

    This is a great recipe my husband loved it this will be the way I fix roast for now on. Thank you

    • Julie
      03/17/2014 at 7:31 am

      So glad you and your husband enjoyed this!

  67. Wendy
    03/16/2014 at 8:33 pm

    My husband loved the roast this will be the way I fix it for now on.

  68. Katriesa
    03/18/2014 at 9:21 pm

    This recipe is great!! I’ve made all different types to pot roast and this by far is my husbands favorite.

    • Julie
      03/19/2014 at 10:49 am

      Yay! Glad it was a success!

  69. Chrystal
    03/20/2014 at 1:52 pm

    Hi I was wondering I am short on time so is it okay to cook it on high for 4-6 hours instead of low 8 hours?

    • Julie
      03/20/2014 at 3:13 pm

      Hi Chrystal, though I have not done it before, I’m pretty sure that’s enough time for the meat to tenderize and be able to be shredded easily. Enjoy!

  70. Debbie Wagner
    03/24/2014 at 3:36 pm

    Just got home form the store with all the ingredients , will b making this tomorrow , can’t wait to try it ;)

    • Julie
      03/25/2014 at 8:32 am

      Awesome! Hope you enjoy it!

  71. Nikki
    03/25/2014 at 10:09 pm

    We’ve been making this for forever and LOVE it! Instead of whole pepperoncinis, I just buy a jar of sliced pepperonicinis and use half of it along with a little of the juice and then you really get that flavor pop!

    • Jennifer
      03/30/2014 at 3:29 pm

      Can you use something like country crock instead of butter?

      • Julie
        03/31/2014 at 8:03 am


    • Monica
      08/07/2014 at 2:46 pm

      I was hoping to use sliced since it’s what I have on hand but I’m worried half a jar including the juice would be too acidic…?

  72. Christine
    03/30/2014 at 1:49 pm

    Making this today and my! The house smells so good! Wasn’t sure about the different ingredients but lolking forward to the taste in a few hours!

    • Julie
      03/31/2014 at 8:03 am

      Hope you enjoyed this, Christine!

  73. Erin
    03/31/2014 at 11:57 am

    This sounds beyond to die for so I was thinking about making this tomorrow night and was wondering if I could add fresh mini carrots right to the crock pot? Want to use them to serve on the side but don’t want to ruin the flavors of the dish. Or maybe even throw them in like 2 hours before the end cooking time…..any recommendations on this? Thanks again for sharing this great recipe.

    • Julie
      03/31/2014 at 9:21 pm

      Hi Erin, you absolutely could! I would add them in 2 hours before the end of the cooking time just because I feel if you kept them in there the entire time, they’d end up being really mushy – almost disintegrating, if you know what I mean. Hope you enjoy!

  74. 04/04/2014 at 11:14 am

    This was delicious and a bit hit. Thanks for such a simple recipe that pleased the masses!

    • Julie
      04/06/2014 at 12:01 pm

      Glad it was a hit, Jaime!

  75. Anne
    04/09/2014 at 5:07 pm

    Just stumbled across this. It’s actually knows as Italian beef in the Midwest, based on the famous Chicago sliced beef sandwich. I make mine with a dark beer instead of the gravy mix, and serve it on a hoagie with provologne cheese. Chicago-style, it would be served with Giardiniera.

  76. Kathy
    04/13/2014 at 4:06 pm

    Can you use this recipe in any size slow cooker ?

    • Julie
      04/14/2014 at 10:37 am

      I’d imagine any size slow cooker that fits the roast, yes. Mines a 4 qt. slow cooker for reference!

  77. Penny
    04/20/2014 at 2:53 pm

    Hi Julie! I’ve made this several times with a roast small enough for my crock pot. Could you also cook a larger roast, using the exact same ingredients, in the oven? I’m preparing the meal for company and want it to be just as tasty. :)

    • Julie
      04/21/2014 at 5:53 am

      Hi Penny, I think this is specifically made for the slow cooker. I’ve never tried it in the oven so I’m not sure about the timing and I think it would dry out in the oven since it’s a different cooking process than a slow cooker. If you were to make it in the oven, I believe adding some sort of liquid would need to happen.

      • Jessica
        10/13/2014 at 10:30 pm

        I would think you could probably try using one of the roasting bags if you try it in the oven.

  78. Jaime
    04/21/2014 at 8:35 pm

    Do you make the gravy with the left over sauce? If so, how?

    • Julie
      04/26/2014 at 10:58 am

      Hi Jaime, you can make gravy with it if you want by adding a thickening agent to it such as cornstarch or arrowroot powder.

  79. Janice
    04/25/2014 at 7:58 pm

    Thanks for such a tasty (and easy) recipe! We served it as open-faced sandwiches with the pepperoncini diced on top. The peppers gave it such a nice flavor. The next time I make it, I am going to double or triple the pepperoncini. Thanks again!

    • Julie
      04/26/2014 at 11:05 am

      Open-faced sandwiches with this sound awesome! So glad you enjoyed this, Janice!

  80. donna
    05/13/2014 at 8:20 pm

    Although the flavor is good I found this too be too salty. A chuck roast by nature has alot of fat throughout so why the need for butter(fat) is beyond me. I scoop out all of the fat any way when it is cool. I made this without the butter and it still tasted fine.

  81. Dianne Johnson
    05/17/2014 at 10:13 am

    I LOVE this roast. As I put the little peppers in, I make sure I have a little “accident” and slosh some of the pepper juice in there too. This roast makes the best sandwiches on either a rustic bread or a toasted onion roll. Add a drizzle of gravy, several slices of the pepperoncini, topped with a slice of Swiss cheese. OMG! I’ve made this just for sandwiches. Also, I use unsalted butter.

  82. KELLY Z.
    06/22/2014 at 12:17 pm

    Making this tonight. I have heard rave reviews from other friends that have made this. I just may do what Dianne ^^ said & add a slosh or 2 of the pepperchini juice. :)

  83. Marilyn Groneng
    06/25/2014 at 4:23 pm

    I make this roast with wild game (Elk, Venison, Moose, etc.) without the water. It is THE VERY BEST for game. No one can understand why mine is so tender and juicy! The recipe is the secret!

  84. patricia lowe
    06/26/2014 at 3:51 am

    Can you please describe “pepperoncini”
    I dont recognise this. Also is your gravy a dry mix?

    • Julie
      06/26/2014 at 9:40 am

      The little green things you see in the photos..that’s a pepperoncini! And yes, my gravy is a dry mix.

  85. 06/29/2014 at 9:13 am

    I am making this for the second time this month. The first time I made it I didn’t have pepperoncini but used mild banana rings instead. Came out great. Terrific recipe. Thanks.

  86. 07/22/2014 at 4:08 pm

    I just made this last night and we loved it! My husband even asked that I make it again and that doesn’t happen very often. We enjoyed the leftovers on a sandwich and a salad today for lunch! I halfed the recipe for two of us and it worked great!

    • Julie
      07/23/2014 at 12:47 pm

      Yay! So glad to hear :) thanks for sharing!

  87. Julie
    07/24/2014 at 7:54 pm

    This is one of my favorite recipes. I loved it. Was so good shredded it and ate in on sandwhich rolls.

    • Julie
      07/25/2014 at 9:59 am

      Yum! We did the same! So good!

  88. Khloe
    07/29/2014 at 4:45 pm

    I’ve made this twice and the flavor is definitely amazing! However, both times the outside of the roast turned out really dry and tough. I followed the instructions exactly so I looked through the comments to see if anyone else has had the some problem. It looks like I’m the only one, so I was curious if you had any ideas as to what might cause this?
    Thank you!

    • Julie
      07/30/2014 at 8:45 am

      Hi Khloe! That’s so strange! Mine always comes out moist and juicy. The cut of meat you’re using – does it have a lot of fat on it? That might be one reason why it’s coming out dry if it doesn’t have a lot of fat on it.

  89. Lizzie Croom
    08/01/2014 at 12:37 pm

    Do you think I would need to use more water if I add potatoes to the pot?

    • Julie
      08/02/2014 at 8:36 am

      Yes, I would add slightly more water, maybe 1/2 cup total.

  90. Kathy
    08/03/2014 at 10:27 am

    OMG! This is so yummy. Thank you So much for posting this recipe, it has become my go to slow cooker roast.

    • Julie
      08/04/2014 at 8:07 am

      Same here, Kathy! I love it!

  91. 08/21/2014 at 4:50 pm

    i’m going to make this this week :) i’m so excited!

    • Julie
      08/22/2014 at 7:41 am

      Enjoy it! It’s so good :)

  92. Michelle
    08/25/2014 at 10:16 am

    I forgot to pick up the pepperocinis, but I have a jar of sliced banana peppers. Will that work?

    • Julie
      08/26/2014 at 7:24 am

      You probably won’t get the heat like you would from the pepperoncinis but you should be fine with the banana peppers.

  93. joy clark
    08/31/2014 at 3:47 pm

    I love the flavors and the tenderness of the meat, but I have high blood pressure, and tastes quite salty. I think I will do as suggested, and try to find low sodium versions of the au jus and ranch dressing. I used habanero peppers, and it was very tasty, and not too hot!

  94. Judi
    09/01/2014 at 12:21 am

    Julie, This recipe sounds absolutely fantastic. However, I’m diabetic. Would you know what the Carb and Calorie count would be on the meat. I need to know so I can adjust my insulin properly. Thank you……Judi

    • Julie
      09/01/2014 at 9:36 am

      Hi Judi, I’m definitely no professional when it comes to counting these things so I would hate to give you the wrong measurements especially since you have a medical condition. I would try consulting Google and trying some of their calorie counting calculators for more accuracy. Sorry I couldn’t help!

  95. Monica
    09/12/2014 at 9:22 am

    Hi Julie,
    I want to add some red potatoes like the previous comment said. But I need to know do I put them in at the same time as you start the roast or later in the cooking process?

    • Julie
      09/13/2014 at 2:04 pm

      I would add it in later, maybe half way through, like at hour 4.

  96. Staci
    09/13/2014 at 11:10 pm

    Wow….I can’t believe what a huge hit this meal was with my family! Every single person in the house asked if we could have it again, which virtually never happens among my picky eaters….and it was SO simple to make!!

    • Julie
      09/14/2014 at 11:45 am

      Don’t you love when that happens?! I’m so glad everyone enjoyed this!!

  97. Mar
    09/14/2014 at 9:17 am

    Bottom and rump roasts are on sale this week. Can I use one of these cuts of beef?

    • Julie
      09/14/2014 at 11:45 am

      Hmm I don’t have experience with that but I don’t see why they wouldn’t work!

  98. Catherine
    09/21/2014 at 10:04 am

    I haven’t tried this yet but I intend to! I have to watch sodium for my husband so for those of you asking about salt, I would use no salt butter as mentioned, and I found this recipe online for homemade au jus, and I know you can get low sodium beef bouillon so I am going to try it that way!

  99. 09/27/2014 at 5:01 pm

    I just made this recipe today and I LOVE IT! Thanks for sharing!

  100. Megan
    09/29/2014 at 1:12 pm

    Delish! My husband LOVED it, and made “yummy noises” all through dinner. :) I served it over mashed potatoes, and wanted a little thicker gravy for that, so I transferred the sauce to a pan and cooked it down with a little flour added. Perfect! Can’t wait to try the leftovers as a sandwich. Thanks for another great recipe!

    • Julie
      09/30/2014 at 7:09 am

      Glad you all enjoyed this! :)

  101. 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!!

  102. 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!! :)

  103. 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.

  104. 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


  105. 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!

  106. 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 :)

  107. 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!


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