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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. 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!!

    • Catherine
      12/08/2014 at 2:43 pm

      I went to two different grocery stores and neither had the pepperocinis things. Can I make without? Should I add more water?

      • Julie
        12/08/2014 at 2:52 pm

        If you read the very last comment on this page (scroll down), I said yes :) – and no, you don’t need to add more water..

      • Laura
        01/25/2015 at 8:49 am

        The pepperoncinis are not with the produce in most super markets -they’re in the “Italian” isle with the pasta, spaghetti sauce, pizza items, etc. hope that helps! I’m making this tonight with some roasted potatoes, and I can’t wait!!

  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


  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!

  8. Bridget
    10/24/2014 at 3:41 am

    I am *that* person too – this was delicious but we normally never use processed food (ie, those seasonings packets), I actually didn’t mention them when describing the ingredients to my husband. Has anyone made this with actual herbs, spices etc? I know will cut down on the ease but will make it so I can have this for dinner again!

  9. Kim
    10/26/2014 at 6:20 pm

    I have all of the ingredients in my kitchen except the aus jus gravy mix. Is it possible to make this without it?

    • Julie
      10/26/2014 at 8:59 pm

      Umm..definitely not. It’s one of the main ingredients that makes this roast. If you omit it, you’ll just have a ranch butter roast.

      • Kim
        10/27/2014 at 9:26 am

        Well, I’ve seen other similar recipes that also call for Italian dressing mix. So, I’m trying that and hoping for the best.

    • Debbie
      11/14/2014 at 11:41 am

      Im also looking for an alternate substitute for the mixes. Im planning on googling how to mimic these mixes from scratch ingredients. I know it won’t be exactly the same, but I’m ok with that. The packets are highly processed, most contain wheat and lots of sodium. Ive loved making my own tacco seasionings from scratch. Its just looking and seeing whats out there on the net.

    • Rebecca Lanier
      12/18/2014 at 12:02 am

      I’ve made it without the aus jus gravy mix and it was delicious. I walls also added carrots.

    • Mary Beth Yates
      01/11/2015 at 12:54 pm

      I found recipes on line for the au jus mix — I make it with sodium-free beef bouillon. You can also find recipes for ranch mix. Gives you the chance to make this awesome roast while modifying ingredients for dietary reasons/preferences.

  10. Mindy
    10/27/2014 at 11:40 am

    Can you throw potatoes and carrots in there also or will that change the flavor? Should I cook those separately?

    • Julie
      10/28/2014 at 7:48 am

      Yes, absolutely! No, they shouldn’t change the flavor of this dish if you throw those in there.

  11. dannielle
    11/06/2014 at 7:29 am

    Just curious why you need the au jus gravy packet? Why not a beef bullion or beef broth? I love the gravy packet but it has a lot of salt in it so I was wondering about alternatives.

    • Julie
      11/07/2014 at 1:50 pm

      Because the au jus gravy packet has seasonings in it that beef bullion and beef broth doesn’t have. You can certainly make your own au jus gravy if you want to cut down on the salt! Hope that helps!

  12. Dana
    11/10/2014 at 5:20 pm

    LOVE this recipe! I found it on pinterest. I have made it many time. So easy & so much flavor. I have recommended it to many others. We thicken the sauce e with cornstarch & use that to serve over mashed potatoes. Thank you for sharing this tasty recipe for all to enjoy!

  13. Kristy
    11/13/2014 at 10:48 am

    I made this last night and it was delicous! My boyfriend says it’s the best roast ever and I agree….I added carrots and it was spectacular!

    • Julie
      11/13/2014 at 1:59 pm

      Yay! :)

  14. amber
    11/14/2014 at 9:26 am

    This looks delicious! on the menu for next week! What did you serve with this?

    • Julie
      11/16/2014 at 8:51 am

      You can serve this with your favorite vegetables or a side salad.

  15. Janna
    11/18/2014 at 7:40 pm

    i have a very dumb question. I know some people like to sear roast before it goes in the crock pot and some don’t. The pictures looks like you don’t on this but I wanted to make sure. Is that correct?

    • Julie
      11/19/2014 at 8:14 am

      Not a dumb question! Nope, I didn’t sear it :)

  16. Christine
    11/18/2014 at 10:11 pm

    Why the butter? What’s the purpose of that? Can I leave it out or put in 1/2 the amount?

    • Julie
      11/19/2014 at 8:09 am

      Well, considering the butter is 1 of the 6 ingredients, I would say you definitely would need to keep it in. It gives the dish flavor. And sure, you can put in 1/2 the amount. Others have in the previous comments and it worked out great for them. Enjoy!

  17. Ab3
    11/22/2014 at 2:27 pm

    Do you think a venison roast would work just the same?!

    • Julie
      11/23/2014 at 9:49 am

      I think it could.

  18. Julie
    11/23/2014 at 6:10 pm

    I have made this several times since you first posted this (had to come back today for the cooking time since I’m making for dinner tonight). Everyone I have served this to loves it! Just want to put in my two cents for those who don’t want to use seasoning packets and butter. These ingredients are what gives this roast it’s unique and delicious flavor! There are a billion other roast recipes out there…that is where you should be looking rather than trying to sub out these ingredients. Thanks Julie!

    • Julie
      11/24/2014 at 12:41 pm

      Thanks for the added tip, Julie! Definitely agree with you that the ingredients in this are what makes it unique and substitutions will just make it off!

  19. 11/25/2014 at 10:04 am

    This was soo good! We made it on Sunday which was a rainy gray day here in Savannah. This roast served with mashed red potatoes and green beans was the perfect comfort food after a day of watching football and vegging on the couch. The only thing I will say is that it was very salty! My roast was only 2 pounds (as opposed to 3) so I used half of each seasoning packet. I think next time I might even use a teeny bit less. But if you mixed the meat with the potatoes and green beans it lessened the salty taste.

    Thank you for sharing! This is going to be a new staple in our house!

    xo Rachel from Rose Tinted Home

    • Julie
      11/26/2014 at 3:35 pm

      I’m glad you enjoyed this and yes, it is a tad salty but we eat it with starches like you did so it wasn’t terrible!

  20. Virginia C. Walker
    12/07/2014 at 2:23 am

    Can you leave out the pepperoncinis?

    • Julie
      12/08/2014 at 10:34 am


  21. Christina
    12/09/2014 at 9:25 am

    Thanks for this recipe. I just put everything in the crockpot for tonight’s dinner. This is the second time I’m making this and it was wonderful (and beautifully easy!) the first time.

    This time, I didn’t have au jus gravy (thought I did) so I am trying it with a packet of onion gravy. How bad can it be? :)

    • Julie
      12/09/2014 at 11:20 am

      I’m sure it can’t be bad! It’ll probably taste just as good :) enjoy!

  22. Beth
    12/09/2014 at 1:44 pm

    I’ve been really wanting to try this, but didn’t have a large enough crockpot. I finally got a 6qt, and this was the first recipe I tried. SO GOOD.

    I made a few changes – I cubed my beef (2 lbs), and added half a bag of baby carrots, two chopped red potatoes, celery and onions. I was short on time, so cooked for 4 hours on high. It came out perfect and was absolutely delicious. Thanks for the great recipe, I will definitely make this again!

    • Julie
      12/10/2014 at 12:55 pm

      Yay! So glad you enjoyed this :)

  23. Sydney
    12/10/2014 at 12:10 am

    If you add cut up potatoes and carrots do you need to add any more water?

    • Julie
      12/10/2014 at 12:56 pm

      Maybe like 2 tbsp. more water, but not a whole lot.

  24. 12/11/2014 at 12:26 am

    can’t wait to try it !!!!

  25. Vanessa
    12/14/2014 at 10:50 pm

    Made this today and was absolutely delicous. I cooked for 5 hrs on low and about 2 on high because I was running out of time. Next time I would definetly leave another hr. The flavors are wonderful, doesn’t taste like you used a processed spices at all. It really tastes as if you added some wine and braised all day with herbs. Will definetly
    Make it numerous times again this winter!

    • Julie
      12/15/2014 at 10:15 am

      Wonderful! So glad you enjoyed!

  26. Anna
    12/17/2014 at 7:24 am

    I am cooking this for dinner but want to increase to a 6lb roast- should I double all the ingredients and increase to 10 hours? What are your thoughts?

    • Julie
      12/17/2014 at 10:31 am

      Hi Anna, yes, I would double all the ingredients and cook it for longer. 8-10 hours should be sufficient!

  27. Bri
    12/17/2014 at 6:35 pm

    Hi! I read you can leave the pepperoncinis out of the recipe, just wondering how that would affect the taste? Or more specific what flavor does it add to the roast?

    • Julie
      12/17/2014 at 8:53 pm

      You can leave it out – it won’t affect the taste. It just gave it a bit of a kick.

    • Carolynn
      12/20/2014 at 3:41 pm

      I don’t like pepperoncinis, so I was just scrolling through the comments to see if anybody had tried substituting green chiles since I love those. Not sure if that would be weird with the other flavors…hmmm

  28. Virginia Rivera-Shores
    12/18/2014 at 11:22 am

    I had heard this could be salty so I used McCormicks Low Sodium Brown gravy rather than the Aus Jus & unsalted butter for a 4.5 lb rump roast: Made THE PERFECT gravy & cut the salt way down. YUM

    • Julie
      12/22/2014 at 7:52 am


  29. 12/22/2014 at 11:37 am

    made it last night as a side dish to be served along with Potato Laktes for a Chanukkah dinner. The meat came out very juicy & tasty. I added a huge handful of raw mushrooms to the crockpot before cooking and they simmered down nicely. Wisked the leftover juices (and there was A LOT) with some flour for a yummy gravy. Thanks for the recipe & happy holidays.

    • Julie
      12/24/2014 at 7:26 am

      Glad you enjoyed this! Happy Holidays!

  30. Robin
    12/24/2014 at 6:37 am

    Hi. I’ve heard from a friend that your recipe is awesome but am needing it to feed more people. Do you think if I get a roast twice as big that could double all the other ingredients and it still turn out?

    • Julie
      12/24/2014 at 7:28 am

      Yup, it should still work! The cooking time might need to be upped though to maybe 8-10 hours depending on how big of a roast you’re getting.

  31. Renee
    12/24/2014 at 8:38 pm

    WOW! When she says this dish is a little salty, she’s not kidding!!!!!! This is coming from someone who LOVES SALT! It taste great the first couple of bites and then we all dreaded eating the rest of our serving, then you feel very bloated & thirsty from all of the sodium.

  32. Ellen
    12/28/2014 at 11:43 am

    Made this for Christmas dinner (followed recipe exactly) this year and EVERYONE loved it! Served it with homemade spaetzle (german noodles) and applesauce. Even my 9 and 10 year old boys are begging me to make it again already. I plan on bringing it to an upcoming potluck for slider sandwiches. So easy and soooo delicious!!

    • Julie
      12/29/2014 at 7:23 am

      Wow, I’m so happy to hear this, Ellen!!

  33. Nikki
    12/28/2014 at 5:47 pm

    Absolutely LOVED this dish! Thank you so much for sharing. :) My husband, sister, & niece loved it. The hubs couldn’t stop sneaking pieces before dinner was served. My 6 year old niece had a 2nd serving before she went to bed! And not to mention the dog was begging all day long! Lol! We served it with corn and mashed potatoes…plenty of juice from the roast! Thanks again!!!!

    • Julie
      12/29/2014 at 7:23 am

      Great to hear!! So glad everyone loved it :)

  34. 01/03/2015 at 7:28 am

    I only buy grass fed beef for health (non-GMO or growth hormone injections) and taste, but it can be a bit chewy because of the lack of marbling. But, your recipe made it very tender and the taste was fantastic ! Thanks !!!!

  35. Tina
    01/03/2015 at 7:36 pm

    I made this tonight and let me tell you I am not a fan of pot roast, but my hubby likes so when I heard of this Mississippi Pot roast, I thought I would give it a try. Oh my goodness…it is FANTASTIC!!!! It is hands down the best pot roast I have ever had and we ate all of it because it was so good!! And also if anyone asks you can cook it in less time. I wasn’t able to get it started till noon, put it on high and we ate around 5:30 and it was still sooo good!

    • Julie
      01/04/2015 at 6:19 pm

      Yay! :) So glad you both enjoyed it so much!

  36. brandi
    01/04/2015 at 12:12 am

    We have tried this recipe and love it. Is there something I can substitute for the butter?

    • Julie
      01/04/2015 at 6:20 pm

      I think there might have been suggestions in the previous comments if you don’t want to use all the butter. I can’t remember them right now!

  37. Sue
    01/07/2015 at 11:09 am

    I made this roast for a New Years Eve Party. I wanted to bring something different, so I made this and served it with white corn tortillas and grated cheese. Everyone loved loved loved it!! Thanks for sharing..

  38. Patricia
    01/08/2015 at 12:21 am

    I have made this recipe for several years and I always use a half stick of unsalted butter. I think I will also use the low sodium gravy the next time as well. Some one suggested that. I am actually a salt loving person but it was a little salty for me before the substitutions.

  39. Sigourney
    01/12/2015 at 10:11 am

    What if the roast is less than 2lbs, how long should I cook it for??

    • Julie
      01/13/2015 at 8:13 am

      Try 6 hours on low.

  40. Andrea
    01/13/2015 at 5:34 pm

    I cooked this today with high hopes. The last 8 pot roasts I’ve made have been so dry. I followed this to a T and again, so dry and hard. I have no idea what I’m doing wrong! I used a rump roast 2.08 lbs. Checked at 5 hours and was already dry and hard. I cooked on low, not high. And added all the ingredients listed. Any tips? I just want a yummy roast!

    • Julie
      01/14/2015 at 11:44 am

      Hi Andrea, you didn’t follow my recipe to a T, unfortunately. You used the wrong cut of meat. I specified chuck roast and you used rump roast. Different cuts of beef are going to drastically change a dish, especially pot roast and stews that need to cook for a very long time. Less fatty cuts of beef are going to get hard and tough and I imagine that’s why all your roasts have been that way. Try looking for a chuck roast and a fattier cut of beef. Talk to your butcher and see if he can help you choose the perfect cut for your roasts! Hope this helps. Good luck!

      • Andrea
        01/14/2015 at 12:17 pm

        Thank you sooo much! We ate this one anyway because the flavor was so amazing. Tough and dry but the flavor was. I appreciate the feedback. I’ll be searching for a chuck roast from now on!

  41. Les Morrison
    01/16/2015 at 12:25 pm

    My sister told me about this recipe (I’m a bachelor now.) It’s 3 hours into the crock pot and my house is smelling freaking AMAZING! My sister tells me its going to taste better than it smells. I wanted to add veggies, but decided to follow the recipe exactly. Today I’m making the veggies (potatoes, carrots, onion, cerlery and bay leaf) in a separate pot with half beef/chicken broath.

    CAN’T wait!

    • Julie
      01/17/2015 at 8:21 am

      I’m glad your sister told you about this and I hope you enjoyed it!

  42. Sue M
    01/24/2015 at 6:26 pm

    I have made this Mississippi Roast using ALL sorts of different roasts, even Venison & they all turn out tender juicy & delicious. I use 4 – 5 jalapeno slices instead of the others & they must dissolve as OI never see them after the roast is done & they do not make it spicy. I only wish the salt content was less..

  43. K. Wolter
    01/26/2015 at 6:11 pm

    Wow, I made this roast for Saturday night dinner. It was a Huge hit with my whole family. Thank you so much for sharing. It will be a recipe that will be passed on from generation to generation. For those of you that want to “tweek” the recipe…I say “Don’t mess with perfection”.

    • Julie
      01/27/2015 at 8:06 am

      So glad to hear it was such a hit!

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