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!

Yields 8-10

Mississippi Roast

Five simple ingredients, zero effort, 100% dinner & leftover satisfaction! Mississippi roast will be your new family favorite!

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

Save Recipe


  • 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
  • 1/4 cup water
  • 5-6 pepperoncini


  1. Add 1/4 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.
Recipe Type: Main Entree, Slow Cooker


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


Posted on December 18, 2013

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  1. Zippyt
    09/01/2016 at 9:29 am

    Made this last night exactly as written and loved it! I’m not fond of peppercinis, but added them anyway and was pleased with the flavor they brought to it. My family loved it too, so this is a ‘keeper’.

  2. Debi Gilley
    09/01/2016 at 11:00 am

    Making roast right now! I didn’t have the AuJus mix so I substituted a Tbls. Of bouillion (sold in a jar). Also I added a Tbls. Of jarred chopped garlic. My roast is actually 3.8 pounds.

  3. Kelly
    09/01/2016 at 12:00 pm

    I have a small chuck pot roast and a chuck tender roast will these roasts work the same in this recipe?

    • Julie
      09/01/2016 at 8:19 pm

      Yup, they should be ok

  4. Patricia Wedge
    09/05/2016 at 9:33 am

    I have made this Mississippi Roast a few times and my family loves it! Especially my husband. It is so easy to make and taste delicious! Thank you for sharing :)

  5. Deb
    09/07/2016 at 12:04 am

    My sister in law made this roast. It was one of the best roasts I’ve tasted in my life! My husband and I loved it!

  6. Alexis
    09/07/2016 at 10:54 am

    Love this recipe. Made it a few times. However….i only have a pork loin…would this work instead of the chuck roast?

    • Julie
      09/08/2016 at 10:48 am

      You could, yes, but I’d reduce cooking time a bit as it might dry out.

  7. Ashleigh Williams
    09/10/2016 at 11:43 am

    I couldn’t find unsalted butter can I still use regular butter

    • Julie
      09/10/2016 at 2:07 pm

      You can but your dish will be a lot saltier than normal.

  8. Sally Tieso
    09/12/2016 at 1:33 pm

    Made this for Sunday dinner and it was delish! Monday it will be served over mashed potatoes. It’s hard to beat real food! The English Bulldog had no complaints:)

  9. Katie
    09/14/2016 at 12:04 am

    Does the pot roast make the gravy by itself in the crock pot or will we have to make gravy separately?

    • Julie
      09/14/2016 at 7:32 am

      It’ll make the gravy by itself but if you want a thicker consistency of gravy, I’d add some flour or arrowroot powder to thicken it up like real gravy.

  10. Julie
    09/19/2016 at 12:53 am

    Made this for dinner and it was fabulous. It will be a keeper.

  11. Doc
    09/19/2016 at 5:14 pm

    Can u cook two roasts at the same time?? One on top of the other

    • Julie
      09/19/2016 at 7:32 pm

      I would not suggest that because they won’t cook in the center. Unless you are around to flip them and switch positions (top to bottom, bottom to top), then I do not suggest it.

  12. Murray Ann
    09/19/2016 at 11:30 pm

    This recipe is wonderful!! Serving it to my family for the second time tomorrow night… day will be made better tomorrow knowing that we will have a yummy meal awaiting us when we get home!! Thanks so much for this awesome recipe!

  13. Boomtown
    09/20/2016 at 11:24 am

    Hey I have mines in the crockpot now. Its at about the 6th hr but I just realized i forgot my butter is it ok to just toss it in now

    • Julie
      09/20/2016 at 3:22 pm

      Yup! Totally fine

  14. kathy
    09/22/2016 at 12:08 am

    looking forward to try this
    love a chuck roast !#

  15. Dela
    09/24/2016 at 3:58 pm

    This recipe looks awesome but I don’t have a crockpot or slow cooker. Can this be done in the oven, and what cooking time and temp would you suggest? Thanks very much – !

    • Julie
      09/26/2016 at 8:06 am

      I imagine it could be done in the oven. I would say maybe 325 degrees Fahrenheit for 8 hours? I haven’t done this before so I can’t be certain of any of this.

  16. Hailey
    09/25/2016 at 1:40 pm

    Is this recipe okay doubled? I have a huge family and am planning to cook it the same amount of time, but on High instead of low and flip the roasts every few hours? Thanks!

    • Julie
      09/26/2016 at 8:09 am

      Yup, definitely okay to double and yeah, just flip the roasts so they’re equally cooking through.

  17. Carol Gemmill
    09/25/2016 at 2:20 pm

    MyI have two guesses about why it’s Mississippi one is the butter and the other is that it shredded like pulled pork

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