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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. alison luckey
    02/19/2015 at 3:20 pm

    hi! I hope this doesn’t sound dumb, but when you say to “serve with gravy”, do you mean what is left in the crock after cooking or to make extra? thanks!

    • Julie
      02/19/2015 at 9:40 pm

      Hi Alison! Yes, I meant what is left in the crockpot after :) I usually add a bit of arrowroot powder mixed with some water to create a slurry and pour it in to thicken it up a bit but it’s totally optional!

  2. Sheila Davis
    02/22/2015 at 10:12 am

    First thank you for the Mississippi Roast recipe. I’ll definetly be trying this! Second I wanted to let you know you don’t have to make a trip to the post office! Using click & ship online then you can leave the packages @ your mailbox for your carrier to pick up! As a letter carrier myself I assure you I pick up several each day! Hope this info helps free up some time for you! ;-)

    • Julie
      02/23/2015 at 8:48 am

      Thanks! :)

      • Nancy
        08/08/2015 at 12:21 pm

        Can pork roast also be used?!

      • Julie
        08/09/2015 at 7:35 pm

        Yes, I’ve actually done it with pork roast before!

  3. Paula h
    02/25/2015 at 8:51 am

    I made this yesterday and it is out of this world delicious! I had to google pepperoncini and learned it was found in the pickles/olives section…loved the little bite it gives; just right.

  4. Sheana
    02/26/2015 at 7:33 am

    Can you add carrots and vegetables in the crock pot along with the roast?

    • Julie
      02/26/2015 at 7:45 am

      Hi Sheana, yes you can.

  5. jeanne
    02/27/2015 at 9:11 am

    I am trying this recipe for my boyfriends birthday today. I will let you know how it went. but I just wanted to say that this sounds absolutely delish and my son was the one who wanted to try this.

    • Julie
      02/28/2015 at 8:55 am

      Aww well I hope you guys love it and happy belated birthday to your boyfriend!

  6. Jamie
    02/27/2015 at 1:35 pm

    Is the roast thawed or frozen? Do you place the side of the meat with the fat layer up or down?

    • Julie
      02/28/2015 at 8:09 am

      It’s thawed roast and you can place it either way – up or down.

    • 04/18/2015 at 2:51 pm

      It is always better to have the fat on top so when the roast the falt melts and runs through the meat for greater flavor

      • Charlie
        05/26/2015 at 3:34 pm

        Also the fat running through the meat, makes the meat more tender.

  7. EJ’s Bebe
    02/28/2015 at 11:37 am

    Being from Mississippi, I can understand COMPLETELY why this is called “Mississippi Roast”! Some of the best cooks in the world are from Mississippi, and so, some of the best recipes come from here.

  8. jessica
    03/01/2015 at 8:27 pm

    Salted or unsalted butter?

    • Julie
      03/02/2015 at 4:45 pm


      • amber
        03/09/2015 at 7:45 pm

        I just started making it and i used salted butter.. does that mean it will turn out bad?

      • Julie
        03/10/2015 at 7:36 am

        It just might mean your dish might be slightly saltier.

  9. Laura
    03/02/2015 at 7:38 pm

    I made this today. Wow! Can I just say this is the best roast I have ever eaten and was a huge hit with my husband and kids. So easy…so delicious. This will become a regular at our dinner table. :)

  10. Leslie
    03/03/2015 at 3:16 pm

    I made this on Sunday and we loved it. At 6 hours it was very tough, I thought I had blown it but figuring I had nothing to lose, turned it up to high for 2 hours and it was perfect! The only issue for me is that it is very greasy. I only used 4T butter because it seemed like a lot and the chuck roast was fairly lean. After eating a few bites Sunday I refrigerated the rest and it was embedded in solid grease the next day…heated up fine but I had to drain and blot the meat before we made it — any suggestions for next time?

    • Julie
      03/03/2015 at 4:28 pm

      Hi Leslie, glad you guys enjoyed it! That’s just the nature of this dish and even though your chuck roast was fairly lean, it still gives off a bit of fat so unless you want it to be grease-less for next time, you could trim the fat of the chuck roast?

    • Charlie
      05/26/2015 at 3:43 pm

      Hi Leslie:
      I wouldn’t trim the fat. If you cook it fat side up, the fat will run through the roast, and help to tenderize it. I always buy my meat with lots of marbeling throughout. You can use a gravy separator at the end. It takes the fat out of the gravy. I use this one …………Swing-A-Way S2062T Easy Release Grease Separator. I got it on Amazon and it is the best one I’ve use in over 40 years of cooking.

    • Lauren
      08/02/2015 at 8:27 am

      anytime I use make a roast I prefer shoulder roast over chuck because it is a bit leaner and may cut down on the grease a bit. :)

  11. Tracey
    03/08/2015 at 4:45 pm

    Just made this. I haven’t even shredded the meat yet but I keep picking at it while it cooks. It is absolutely delicious. Will definitely make this again.

  12. Melissa
    03/11/2015 at 9:59 am

    My boyfriend doesn’t like peppers. I’m not sure what they add to the roast…but, would it still be alright without it? That’s the only thing that’s keeping me from doing it…and the comments about it being way too salty because no liquid is added. Any suggestions would be appreciated :)

    • Julie
      03/11/2015 at 6:11 pm

      Yes, I’ve answered previous comments stating that it is perfectly ok to not add the peppers. Also, if you’re afraid it’ll be too salty, I suggest using half the packets of seasoning instead of the full packet. I think it’ll still turn out great. Enjoy!

      • Lori Lorenz
        06/22/2015 at 8:26 am

        My husband and I both dislike peppers, and he ADORES onions, so instead of peppers, I cut up a large onion in big wedges and put it on top of and around the roast. Cut into large wedges, it won’t cook down so quickly before the roast is done. Turns out great!

    • Charlie
      05/26/2015 at 3:45 pm

      If you want to make it less salty throw a couple of potato halves into the pot, until they are just cooked.
      They will absorb a lot of the salt. If you leave them too long it won’t work.
      When taken from the pot discard them.
      Have a Joyful Day :~D

  13. Candace
    03/13/2015 at 3:56 pm

    Very delicious. I’ve made this many times. I usually cook it on low for 3 hours then on high for a couple hours if I’m short on time.

  14. Kelly
    03/15/2015 at 3:29 pm

    Can you use regular brown gravy mix instead of Au Jux?

    • Julie
      03/16/2015 at 7:40 am

      I believe it might come out with a different taste but I’m not certain as I’ve only used au jux mix with this.

    • cheryl schings
      05/04/2015 at 7:25 pm

      I made this with a packet of brown gray because I didn’t have au jus and it turned out great. I also used some of the pepercini juice instead of water.

  15. Alicia
    03/19/2015 at 7:38 pm

    Hi! Thank you for this recipe I am making it tonight!. I don’t want 8 hours.Can I cook on high for less amount of time? I am nervous about ruining the roast.

    • Julie
      03/20/2015 at 8:41 am

      I haven’t cooked it on high myself but I’d imagine 5-6 hours on high would be okay, but I can’t be certain.

  16. Merissa
    03/20/2015 at 9:34 pm

    Made this the other night…my husband said it was the best roast he’s ever had (and that’s saying a lot)!! I did substitute a packet of brown gravy mix for the au jus mix because that’s all I had. I also didn’t add any water, which I’m glad I didn’t because it really didn’t need it! Thanks for sharing this recipe! I will definitely be putting it in my “to keep” pile!!

  17. Lisa B.
    03/22/2015 at 10:27 am

    I make this all the time without any water at all. That’s the way the first recipe that I found for ths roast instructed. It turns out beautifully browned and tender with no water, and in my experience it is usually done in 5 hours or less on low, so just check it earlier. Because this roast it’s cooked with a stick of butter, I usually remove the roast from the crock pot and tent it with foil. Then I remove the pan drippings to a small saucepan and put them in the refrigerator for a couple of hours. You would be shocked at the amount of fat that you can skim from the drippings if you do this. I do agree it’s a little on the salty side. So, season it well with pepper before you put it in the crock pot and add a tablespoon or two of the peperoncini juice to offset the saltiness. Also worth noting that I always pull the stems out of the peperoncini before I add them to the crock pot.
    Bottom line: Easiest most delicious pot roast I have ever made. Works every time, with any typical pot roast cut of beef.

  18. Brently
    03/28/2015 at 1:55 am

    This is an awesome recipe. There are several things you can do to put your own spin on the dish. To cut down on fat, try a low sodium beef broth or some red wine in place of butter. There are also reduced sodium gravy / au jus mixes available. Vegetables are great in this and I have used small red skinned potatoes and carrots. This also makes an awesome sandwich. I like to butter bread, spread some of the meat over and top with a shredded Italian blend bake open faced in oven and then put the halves together for an amazing roast beef and cheese sandwich. If anyone has tried variations, please share.

  19. Vanessa Campbell
    03/28/2015 at 4:03 pm

    This has been our Christmas Eve supper for almost 40 years. We only use the Chuck roast. peppers, salt and pepper, 2 cans of beef consomme found
    in the soup aisle and 1 can of beer. The beer helps tenderize and adds flavor. I don’t like peppers so I put them in cheesecloth and add them to my crock pot so they may be put in a dish for serving.

  20. Manila
    04/09/2015 at 7:09 pm

    Made this for Easter Sunday & the family ♡ed it. This will now be a go to recipe. I was wondering if I could use this recipe with a Boston butt? Not sure if the ingredients will blend as well as it did with the beef. – Thanks

    • Julie
      04/10/2015 at 10:02 pm

      I’ve done it with pork before and it worked great!

  21. 04/14/2015 at 10:59 pm

    Soooo I did this the other night without the gravy powder (didn’t have any) and it was seriously one of the best things I’ve ever had. It changed my life. Making it again tomorrow for my wife and cousins.

    Pro tip: I cooked up a big batch of caramelized onions to go with this on some Schubert rolls and it’s out of this world.

  22. lyndee
    04/22/2015 at 10:00 am

    Can u use a pork roast?

    • Julie
      04/23/2015 at 7:43 am

      Yes, you can. I’ve done this plenty of times with pork!

  23. mish
    04/24/2015 at 2:30 am

    So I found this recipe somewhere else also with same ingredients but said not to add water. So should I add water or not….

    • Julie
      04/24/2015 at 7:09 am

      I added water because I didn’t use as much butter as the original recipe. You can if you want. You don’t have to.

  24. mish
    04/24/2015 at 2:36 am

    Also if I wanted to add potatoes and carrots, when can I do that? At the beginning?

    • Julie
      04/24/2015 at 7:09 am

      I would add them 1/2 way through the cooking process.

  25. Nicole
    04/24/2015 at 8:33 pm

    made this tonight and it turned out great! I used less better than what this recipe called for and next time I will use even less…prob around 1/4 tbs max. Thanks for sharing!

  26. Sara
    04/27/2015 at 3:45 pm

    Do you think adding a couple cut potatoes to this will cut down on the saltiness? Maybe naturally thicken the gravy also?

    • Julie
      04/28/2015 at 12:37 pm

      I don’t think it will cut it down significantly but it would definitely help with thickening the gravy!

  27. 05/06/2015 at 11:48 pm

    I love pot roast!! But being allergic to many veggies like carrots made me give up on ever enjoying it again. This recipe made me so happy reading it, I can’t wait to make it. Thank you so very much!! :)

  28. 05/10/2015 at 6:47 pm

    This looked good so I figured what the heck. I’ll give it a try, I am not a roast fan at all…. BUT THIS IS ABSOLUTELY AMAZING. I found myself eating it out of the crock pot. So good. The only thing is I feel like I didn’t get the 8 servings out of it like it says did I cook it to long

  29. Darian
    05/12/2015 at 6:55 pm

    I tried this for dinner tonight, and OH MY GOSH we loved it. I threw it together this morning hoping it would turn out alright, and my husband kept “mmm”ing and telling me how perfect it was while he was eating. He went back for whatever was left! This will definitely be a staple in our little household. Thank you so much! :)

  30. Theresa
    05/24/2015 at 1:36 am

    Sounds really good! Always looking for new recipes!

  31. Charlie
    05/26/2015 at 3:47 pm

    This looks delicious!
    We aren’t much for shredded meat here in Canada. I will probably cut enough for our meal and then shred the rest for leftovers, tacos etc..

  32. 06/02/2015 at 9:21 am

    Made this a couple weeks back and it was an absolute hit! To the point that we didn’t have leftovers.. And there were only 5 eating (2 of which have HUGE appetites lol).
    I’m making this for tonight but doubling as we are having a lot of company. Do I need to adjust cooking time at all?

    • Julie
      06/02/2015 at 12:38 pm

      I would cook them slightly longer if you’re planning on stacking them on top of one another in the slow cooker. You should also switch their position around every now and then. I would say check up on them after 8 hours and see how done they are and adjust from there.

  33. Angela
    06/10/2015 at 9:05 pm

    I made this tonight. I used a bigger roast other than that everything was the same. It was a huge hit and not too salty. Will keep this in my rotation.

  34. Minha
    06/14/2015 at 8:03 am

    Please Help, I have extra guests tonight and will need to double the recipe. I got 6 pounds of roast, should I cook it longer then 8 ours??? Thank you!

  35. Minha
    06/14/2015 at 8:09 am

    I should add to my question above: I have an extra large crockpot and will not need to stack the 6lbs roast, so that is why I am not sure if I need to add to the cooking time or not. Thanks,

    • Julie
      06/14/2015 at 8:32 am

      You probably do need to cook it longer than 8 hours since it’s 2 roasts…however, I would check on it at 8 hours and see how it shreds and how tender it is.

  36. Stefaniebluna
    06/24/2015 at 12:50 pm

    I was wondering. If I cook it on HIGH will that change the texture of the roast?

    Is there a reason to the “slow 8 hrs?”

    How many hours on HIGH if so…..

    • Julie
      06/25/2015 at 6:57 pm

      You can try it on high for 4-6 but the reason for the ‘low and slow’ is for the chuck roast to shred easily because it renders down a lot.

  37. Mechille Powell
    06/24/2015 at 8:04 pm

    Made this tonight for dinner…..delicious! And it only took about 5 minutes to prepare…woo hoo! As a few noted, it was a bit salty. However, we put it over rice and it balances the salt nicely. Will definitely make this again!

  38. val
    06/25/2015 at 12:25 pm

    My favorite!! Amazing taste, easy to make! The family loves it!!

  39. Emily
    07/01/2015 at 12:34 pm

    I want to make this for my family, but I have a 2 and a 5 year old and I’m wondering if it’ll be too spicy for them with the pepperoncinis?

    • Julie
      07/01/2015 at 2:20 pm

      Pepperonicinis aren’t really spicy to me but children’s taste buds are more sensitive so I would just leave it out. It won’t affect the overall taste of this dish.

  40. Sherry
    07/01/2015 at 12:46 pm

    I can’t find the Au Jus mix
    Can I sub with a regular brown gravy mix?

    • Julie
      07/01/2015 at 2:21 pm

      I’ve never done it that way but I don’t think it’d matter so I’d go for it.

  41. Sharon
    07/01/2015 at 7:39 pm

    this recipe was AWESOME!!! Thank you for sharing it!!!

  42. Sam
    07/01/2015 at 8:38 pm

    I just made this tonight. It was seriously good!!!! Cooked for 3 hours on low and then 3 on high, turned out perfect. :) Thanks for sharing the recipe.

  43. Kathy
    07/05/2015 at 1:21 pm

    I made this for a crowd this weekend. It was a big hit and I will definitely make it again.

  44. Alayna
    07/06/2015 at 6:56 am

    I made this for a house full of young adults. The boys were licking the plate. This was a big hit. Perfect!!

  45. 07/14/2015 at 12:01 am

    I pinned this recipe a while back, and kind of just forgot about it. Finally got around to trying it tonight, and man oh man, am I glad I did! So so wonderful. A true crowd pleaser!

  46. Sara
    07/17/2015 at 11:24 am

    Can this be made in the oven if you do not have access to a crockpot? If so, at what temperature and cooking times?

    • Julie
      07/18/2015 at 8:09 am

      I’ve never made it in the oven before but I assume you can. Try 325 degrees for 6 hours, maybe?

  47. Crystal Kosecki
    07/21/2015 at 12:03 pm

    I have a question…my roast is 1.80 lb it isn’t a 13 lb one like you have…how would you adjust the size for butter? Would I still use the entire packet of the ranch and au jus…and the water?

    • Julie
      07/21/2015 at 12:09 pm

      Mine was not 13 pounds, haha – in the ingredients 1 3-pound roast meant 1: 3-pound in 1 roast that is 3 pounds. I would just halve everything since yours is about half of my 3 pound roast.

      • Crystal
        07/21/2015 at 12:30 pm

        Ohhh I was gonna say that is a huge roast hahaha thank you so much I’m excited to try it.

  48. Marge
    07/26/2015 at 8:22 am

    Looking forward to using your recipes.

  49. Jessi
    08/04/2015 at 12:45 pm

    I made this last night and it was so incredible. I added a dry red wine instead of water… so so wonderful! Thank you for sharing! <3

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