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!

Updated 3/17 with a video below!

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?!

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

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.

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

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!

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
Prep Time
5 mins
Cook Time
8 hr
Total Time
8 hr 5 mins

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

Servings: 8 -10
  • 3- pound chuck roast
  • 1- ounce packet of dry ranch seasoning mix
  • 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 Notes

Click here for a quick recipe video for your viewing pleasure!

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!


Posted on December 18, 2013

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  1. MARie
    11/14/2016 at 8:28 am

    What if I don’t have pepprocni

    • Julie
      11/15/2016 at 6:40 am

      Then you can omit it.

  2. NicholeR
    11/14/2016 at 12:39 pm

    Can veggies be cooked with this type of roast? I seen non were listed!

    • Julie
      11/15/2016 at 6:41 am

      If you look at the comments, numerous people have used potato, carrots, etc. :)

  3. Nancy Mock
    11/14/2016 at 7:38 pm

    I made this for my family tonight and they LOVED it! Thanks for sharing this great recipe, it’s a keeper.

  4. April
    11/15/2016 at 11:39 am

    Would this work with a London broil?

    • Julie
      11/17/2016 at 6:13 am

      I haven’t tried with that particular cut of meat but I imagine it’d work.

  5. Sarah
    11/17/2016 at 2:34 pm

    Could I do the roast on high for 4 hours instead of on low for 8 hours?

    • Julie
      11/18/2016 at 4:57 pm

      I haven’t tried it that way, but you can certainly try. I don’t think the meat will be as tender though. It’s supposed to be a low and slow kind of recipe.

  6. Beth Smith
    11/30/2016 at 8:02 pm

    I have made this pot roast several times and tonight was the best ever! I think the difference was using a towel between the crockpot and the lid so there was no condensation to dilute the deliousness in the crockpot. The towel was recommended for another recipe I did. I think this will continue to be my thing from now on when I use my crockpot.

    • Julie
      12/01/2016 at 6:15 am

      That’s something I’ve never tried! I will have to try that next time with my slow cooker dishes :)

  7. Carmen
    12/01/2016 at 1:34 pm

    I made this roast awhile ago, I followed the recipe to a T, my husband and I both thought it was greasy. Could it have been the roast that I used? I want to try this again!

    • Julie
      12/01/2016 at 7:41 pm

      Could be! What type of roast did you use? Did you trim the fat? Was there a lot of marbling throughout the meat? It could also be the butter. You could cut the amount of butter in half and that may help.

      • Kyrsten
        01/03/2017 at 10:00 pm

        How many calories are in this and can I use healthier butter

      • Julie
        01/04/2017 at 8:26 am

        Hi, there are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  8. Elle
    12/04/2016 at 8:18 pm

    It is AMAZING over cheesy grits!

  9. Tisha
    12/06/2016 at 5:27 pm

    I have this in the crackpot now and am so excited to eat! Do you shred the meat right in the crackpot or do you take it out?

    • Julie
      12/06/2016 at 9:00 pm

      I took it out to shred

  10. Sue
    12/09/2016 at 12:45 pm

    I have made this a few times now and it is delicious!!

  11. Emma
    12/10/2016 at 2:06 pm

    The last two times I’ve made this it has been unbelievably chewy and I did everything the same. You put it in there frozen right? Opened the lid maybe once. What size crockpot do you use? I use a 7 quart.

    • Julie
      12/10/2016 at 8:14 pm

      No, I did not put it in there frozen. I am not sure where you saw that? I used a 6 quart slow cooker but that should not matter.

  12. Marlene
    12/24/2016 at 1:52 pm

    I take shredded roast and served on a hoagie roll with cheese whiz and serve with fries or chips and pickle on the side.

  13. Sheila
    12/25/2016 at 2:45 am

    Is still as good with pork roast?

    • Julie
      12/26/2016 at 5:30 pm

      We’ve made it with pork and its tasted fine to us.

      • Tina
        02/25/2017 at 1:55 pm

        I am giving it a try with a pork roast! Looks delish! I didn’t have any of your little pepperocinis, but maybe I will try topping with some jarred Italian sandwich mix mild giardiniera-I bet that would be yummy on a toasted bun?

      • Julie
        02/26/2017 at 8:10 am

        That would be delicious!

  14. Savannah Sheridan
    12/28/2016 at 4:10 pm

    I made this for a surprise dinner for my family because my mom got me a crockpot for my birthday because I’ve been asking for one anday everyone loved it, an was fighting to take the leftovers homes. Thanks for sharing your recipe!
    –savannah sheridan

  15. Kayla
    12/29/2016 at 3:22 am

    Are you able to make this in the oven? Looking to make this for a party and will need a lot of it.

    • Julie
      12/29/2016 at 9:12 am

      Yes, you could make this in the oven. I would put it in a large baking dish or pot, covered, at 300-325 degrees Fahrenheit

      • Susie
        12/31/2016 at 7:09 pm

        For how long would you put this in the oven for, if wanting to make more? four hours? Just curious on the timing.

      • Julie
        01/02/2017 at 9:28 am

        I honestly don’t know. I haven’t really made this in the oven so everything I’ve been telling others has been a guess. I would say maybe 6-8 hours.

      • Debbie
        02/14/2017 at 6:12 am

        If you are going to do it in the oven may I suggest a oven bag. I do my roast in those that I cook in the oven. It will baste for you and keep it nice & moist. Just take a fork & poke a few holes in the top to let some steam escape so bag won’t pop. And you can add veggies also. I cook on low ( about 300 ) for 6 to 8 hrs.

      • Julie
        02/14/2017 at 8:36 am

        Good idea!

  16. Yeng
    12/30/2016 at 10:32 pm

    Is the pepperoncini pickled?

  17. Trenna Smith
    01/02/2017 at 3:25 am

    I had this roast today && it was delicious!!!!! I will be cooking this at my home.

  18. Denise
    01/05/2017 at 6:33 am

    I made this last night for dinner. My husband, who is not a huge crockpot person (it’s all in his head) loved it. Told me it was better than the roast I make in the oven. The one I have been making for years. My son, who would begrudgingly eat the roast, loved loved loved this one. He had two helpings and is taking some of the leftovers for lunch. My husband is taking the rest of it. I can’t say enough about how good this is. And so easy. The only thing I did differently was to brown the roast before adding it to the crockpot. Other than than, I followed the “recipe” exactly.

  19. Reagan
    01/05/2017 at 10:09 am

    My chuck roast is just shy of 2 pounds – should I lessen the cooking time?

    • Julie
      01/06/2017 at 7:43 am

      No, I would keep it the same.

  20. Shamra brown
    01/06/2017 at 9:24 am

    This was very good but used a pork roast and added beef stock not a lot and was amazing

  21. Debbie
    01/08/2017 at 12:42 pm

    This was AMAZING! I only used a quarter stick of butter and used the juice from the pepperoncini in place of the water. So tender…my crock pot cooks pretty hot, so I left it on warm for 7-8 hours. I seared my chuck roast first and deglazed with red wine. The pepperoncini’s add so much flavor….I have a sensitive stomach and they definitely lose some of their spiciness while cooking, so don’t be afraid to use them. I used half a jar and will add even more the next time.
    A keeper for sure! Thank you for sharing.

  22. Ann
    01/30/2017 at 12:53 pm

    I seriously doubt this is the “best roast ever” for one simple reason: The meat should be braised before putting into the crock pot to avoid the “boiled” taste meat gets when it is not braised.
    Try that next time you make this roast and see the difference. Also, I would add some onions and a bit of garlic when preparing the roast. You will be amazed at the difference! Try it.

    • Julie
      01/30/2017 at 1:35 pm

      Ok, thanks for your thoughts!

      • Haley
        02/23/2017 at 9:09 pm

        Nope, don’t need to change anything. Tastes amazing just as you wrote it! My husband raves about this roast…he would eat it every day :)

  23. Lana
    02/06/2017 at 8:12 am

    Great recipe! BTW-you can schedule a pick up of your packages online by the USPS. It’s free if you schedule it during regular mail delivery. No more going to the post office. I do it all the time. Thanks again for the recipe!

  24. Lyn
    02/10/2017 at 10:58 pm

    What a great recipe! I can’t get easier to make a fabulous meal. I roasted Brussels sprouts and potatoes to go with this wonderfully tender and delicious roast. The leftovers were great too. I think I’m going to make it again next week. Thank you!

    • Julie
      02/11/2017 at 8:58 am

      Awesome! Thanks for sharing!

  25. Susan
    02/12/2017 at 2:00 pm

    Can this be made using a larger roast, 7 pounds. I,m sure it needs more time too.


    • Julie
      02/14/2017 at 8:35 am

      I believe you can. You might need to double the ingredients though since my original recipe is for a 3-pound roast.

  26. Debi
    02/21/2017 at 4:57 pm

    I love this recipe and have been making it for years. The only difference is info not use any liquid and only use 1/2 cup of butter. Also at the end of cooking I pour out the liquid and let it sit to separate the fat/butter. Then I put it on the stove and thicken it with corn starch for gravy. Also I often use more pepperocinis for a little added flavor and use between a 3 1/2 to 4 lb. roast (either chuck or rump). Everything else is the same.

  27. Afiya Code
    02/26/2017 at 8:13 am

    This is an awesome and quick recipe! The roast taste wondetuck and my family loves it!

  28. Kathy
    02/26/2017 at 4:49 pm

    I browned my roast first on med hi heat in a little butter just to get some color.. color is flavor

  29. Amalia
    02/27/2017 at 11:28 pm

    My friend made this and it was delicious. She added mushrooms and it came out super good .I don’t usually eat red meat but I definitely will make this .😀

  30. Lauren
    03/19/2017 at 9:09 am

    Hello! If I only have 6 hours to cook it, would you recommend 5 on low and 1 on high to keep it tender but still cook through?

    • Julie
      03/19/2017 at 9:42 am

      I’ve cooked it on high for 6 hours and it works :)

      • Lauren
        03/19/2017 at 10:13 am

        So appreciate the quick response! Off to wegmans I go :)

        Happy Sunday!

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