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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
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. unsalted 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.

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



  1. Maddy
    09/07/2015 at 12:05 pm

    Hi, I am cooking for a large crowd and an doubling this recipe in a 7-quart crockpot.. Do you think it will still cook through properly with just 8 hours on low or should I cook it on high?

    • Julie
      09/08/2015 at 7:57 am

      I think it should be fine but just make sure they aren’t stacked on top of each other. If they are, I would flip it every now and then.

  2. Meghan
    09/09/2015 at 12:30 pm

    I accidentally put the ranch dip packet instead of the dressing packet. Is this going to be a huge deal in flavor difference?

    • Julie
      09/10/2015 at 11:19 am

      It shouldn’t

  3. Meghan
    09/10/2015 at 10:29 am

    Do I put the roast in the crock pot frozen or thawed?

    • Julie
      09/10/2015 at 11:19 am


  4. Vandi
    09/10/2015 at 9:00 pm

    I made it with a very lean pork roast instead of beef and I actually forgot to put the butter in the crockpot… But when I came home the whole house smelled wonderful and it was the most awesome roast ever!!! Yes you MUST try this!!

  5. Meghan
    09/11/2015 at 5:07 am

    I currently do not have a crockpot. How long should I cook this in the oven? And what temp?thanks

    • Julie
      09/11/2015 at 7:02 am

      If you read previous comments, I believe I’ve mentioned this to other readers.

  6. Salwa
    09/20/2015 at 4:31 pm

    Thank you for the recipe it was good. My. family
    Enjoyed the missippi potroast.

  7. Ashley Esselment
    09/22/2015 at 12:31 pm

    I’m trying to read threw the comments to see how long you said it would take in the oven. I cant find it. have you ever made it in the oven? Thanks

    • Julie
      09/22/2015 at 6:42 pm

      No, I haven’t. I mentioned in the comments, you could probably make it in the oven at 250 degrees for 3-4 hours.

  8. Melissa
    09/29/2015 at 8:27 pm

    I found your recipe on Pinterest, and made it for my 2 very picky boys tonight. It got four thumbs up, and also rated “better than steak”…pretty impressive from a beef farmer’s grandson!

  9. Glinda
    10/01/2015 at 10:02 pm

    i tried this first last year. It is now my go to for roast. And I now use pepperoncini’s quite often. Thank you!!

  10. john
    10/06/2015 at 5:34 pm

    Do we really need the 2000 word story? Just publish the recipe with a couple of pics and move on. Jeez

    • Julie
      10/06/2015 at 5:38 pm

      Did we really need this troll of a comment? Just scroll on down to the recipe if you don’t want the story and move on. Jeez

      • Tracy
        11/20/2015 at 9:28 am

        Awesome reply! Does he not realize what a blog is?

      • Julie
        11/22/2015 at 7:30 pm


  11. 10/07/2015 at 2:30 pm

    I have to admit I was kind of wondering about this recipe when I saw the ingredients. Then I read a lot f amazing comments, so I’m going to give it a try. My family likes to try new things.

  12. Kristina
    10/09/2015 at 5:01 pm

    This recipe is just absurd…absurdly delicious! Just a few staple ingredients (in my kitchen anyway) makes a delectable piece of beef! Thanks for this.

  13. Sarah Noll
    10/10/2015 at 5:08 pm

    I love this. I just can’t figure out why the gravy didn’t get thick.

    • Matt
      10/26/2015 at 8:40 am

      Take the left over juices/gravy, pour into sauce pot, and whisk together a tbsp of flour and 1/4 cup milk, and whisk into gravy while bringing to a boil. Once at a boil, turn burner off and whisk more until sauce thickens.

  14. Lisa Sanford
    10/12/2015 at 8:13 pm

    It was a huge success! Easiest meal I’ve made in a long time. Even my picky eater loved it. He said he was looking forward to leftovers.

  15. Yhaira
    10/14/2015 at 11:56 am

    I tried this recipe at my sister in law’s home and it was DELICIOUS! Only thing is that I have banana peppers at home and I really don’t want to run to the grocery store just for pepperonis. Would the banana pepper be ok to use instead?

    • Julie
      10/15/2015 at 1:28 pm

      Yes, it should be fine.

  16. Chris
    10/14/2015 at 5:43 pm

    I made this a few days ago and had the leftovers for lunch today. My wife and I loved it! So good. Thank you for the great recipe!

  17. Susan
    10/15/2015 at 10:20 am

    This recipe looks absolutely amazing and from the comments, it is!

    Have you or anyone else ever tried to make it with sliders? I am looking at trying to serve it at a party and trying to figure out the best way to do that.

  18. Lisa
    10/18/2015 at 7:07 am

    A co-worker gave me this recipe and she said it was delicious. I plan on making this today. Will let u know how it turns out…

  19. 10/18/2015 at 3:31 pm

    With the peppers, does it turn out spicy? I have all the stuff to make it but my husband and girls dont really care for too much heat. Thanks,

    • Julie
      10/19/2015 at 8:02 am

      The peppers aren’t really spicy but if you’re nervous about it, I would just omit.

  20. Rose
    10/19/2015 at 9:43 pm

    We have to watch our fat intake so what would you suggest we replace the butter with if it’s possible? This looks & sounds delicious!! Thanks!

    • Julie
      10/20/2015 at 9:56 pm

      The butter really gives this roast the flavor so I don’t suggest replacing it with anything else. Sorry!

  21. Matt
    10/26/2015 at 8:36 am

    This absolutely, hands down, the bomb! I know it’s probably not healthy, but my family and I are making this out staple Christmas dinner. Homemade mashed potatoes, peas and warm dinner rolls. I use a roast from a recently butchered cow from my mother in law’s farm, and the meat was the most tender meat I’ve ever had. Make this. You can’t screw it up, you will want to make it again and again.

  22. Dee
    11/08/2015 at 12:51 pm

    I absolutely love this recipe i frequently make it…… but as of recently I can’t find the Au jus packs anywhere … there something I can use instead of it maybe a brown gravy pack or something??

    • Julie
      11/09/2015 at 6:13 am

      Yes, I believe others have used a brown gravy pack before and it’s worked fine.

  23. Courtney
    11/18/2015 at 5:11 pm

    My grocery store sucks and only had rump roasts. No chuck. ūüėĒ I’ve made this a million times with the chuck roast and it is our favorite dish! Do you think the rump roast will ruin it?

    • Julie
      11/20/2015 at 7:58 am

      I’ve never tried rump roast before. It might turn out a little more dry than usual since chuck roast is the best for this type of recipe!

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