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

 

200 COMMENTS

  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!!

  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

      YUM!!

  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.

  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!

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