Mississippi Roast

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    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 you’ve ever had in your entire life.” Whatever the name, you just need to make this ASAP! Six 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 is one of our favorite meals to put together during the week when we have run out of ideas and/or just want a bunch of leftovers so we don’t have to worry about the dreaded, “what’s for dinner?” every night.

    You literally just throw in a roast in the slow cooker and pour some ingredients on top and literally set it and forget it.

    Some days, I’m at work and forget that I actually have a meal waiting for us at home until I walk through the mudroom and the smell hits me.

    It’s intoxicating!

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

    Why Mississippi Roast should be on your dinner table!

    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, albeit a tad bit salty so you might want to watch out for that or have bread on the side.

    Who would’ve thought that four pantry item ingredients would yield such an amazing roast?

    It’s got so much flavor and on the days I’m home, I could not stop hovering over the slow cooker waiting for it to be done.

    A six ingredient roast is seriously a weeknight lifesaver!

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

    Can you make Mississippi Roast without the pepperoncini’s? I don’t like spicy.

    Yes, definitely. But I will say, the pepperoncini’s aren’t spicy. Or at least to me they aren’t spicy. They’re more of a vinegary flavor to cut some of the fat and saltiness of this roast.

    But again, you definitely don’t have to add them but I highly recommend!

    Can you make Mississippi Roast in the oven?

    So, I personally haven’t done this before but with my knowledge of cooking, I feel that yes, you can make Mississippi Roast in the oven. The slow cooker kind of is like an oven on low heat.

    I would put the roast into a Dutch oven and look it on 325 degrees Fahrenheit for 6 hours and then from there if it’s shreddable or not.

    Can you cook Mississippi Roast on high?

    I get this question a lot and I get that people are sometimes low on time.

    You can cook it on high for 4-6 hours.

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

    Can you freeze Mississippi Roast?

    I haven’t tried freezing this before. I honestly believe it would be just fine because it’s just like freezing cooked meat and this is a pretty fool-proof dish.

    I would maybe defrost it and then put it back into a Dutch oven to simmer and heat through.

    If you love this Mississippi Roast recipe, you may like these other slow cooker recipes:

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

    This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!
    4.94 from 15 votes
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    Mississippi Roast

    Six simple ingredients, zero effort, 100% dinner & leftover satisfaction! Mississippi roast will be your new family favorite!
    Prep Time: 5 mins
    Cook Time: 8 hrs
    Total Time: 8 hrs 5 mins
    Course: Dinner, Main Course, Main Entree
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8 -10
    Calories: 127kcal
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    Ingredients

    • 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

    Instructions

    • Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.
    • 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.
    • Cook on low for 8 hours.
    • Shred and serve with gravy.

    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!
    Nutrition Facts
    Mississippi Roast
    Amount Per Serving (1 serving)
    Calories 127 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Carbohydrates 5g2%
    Fiber 1g4%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
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    Comments

  • Amber says:

    Should I thaw my roast or can I put it in frozen ?

    • Julie Wampler says:

      I would thaw it. Frozen would take wayyy long!

  • Misty says:

    This is in my crockpot right now! Best Roast EVER!! Served with mashed potatoes! I’m looking forward to dinner tonight. Thank you for sharing this blog. I enjoyed it ☺️

    • Julie Wampler says:

      yay! so glad to hear this!

  • Cynthia says:

    This recipe is delicious and so easy! I am so glad I gave it a try!

  • Debbie says:

    This is the easiest and most tasty roast you can make. A winner in my book!

  • Jenna says:

    Can you make this with sirloin tip roast?

    • Julie Wampler says:

      I haven’t tried it with that type of roast before and I’m honestly not sure whether it’d shred well or not.

  • Jonathan R Dufresne says:

    More of a question, can I use sirloin tip roast in place of chuck roast??

    • Julie Wampler says:

      I haven’t tried it with that type of roast before and I’m honestly not sure whether it’d shred well or not.

  • Shannon says:

    If you have the time, 10 hours on low makes this ever more tender. I removed the meat and the large fatty pieces were easy to separate! I also added a little of the hot “gravy” to some flour and slowly poured it back in making the gravy thicker. I then added the shredded beef back in. It was sooo good I could have eaten the whole thing!

  • Melva Carnival says:

    I have NO GRAVY PACKET!! What can I substitute? I have a jar of ready to eat gravy

    • Julie Wampler says:

      I don’t think that’ll yield the same results.

    • Debora ONeal says:

      If you brown it before and use the brown drippings you won’t need the brown gravy it will make its own.

  • MichaelTorres says:

    I want to try this on a Traeger grill! Sounds amazing! I use dry ranch on my steaks it is amazing!

  • Mark Kratzer says:

    1st time I made this I followed the recipe exactly and we loved it. We like heat so I’ve since then changed the recipe slightly. Instead of water I use the juice from the peppers and add about 10 to 12 peppercinis. Now we love it even more !

  • JIM HIGGINS says:

    The first time I made this I used salted butter because it was all I had on hand. SUPER salty dish, but good. The next time I used unsalted butter. Could tell no difference; still good, but still too salty for my tastes (but not for my wife’s). The third time, instead of using the packaged ranch I made my own, using the recipe from the NYT. That cut out a third of the sodium content. I also put in a lot more pepperoncini’s the last time. I love ’em! This is excellent as written, the mods are just my preference.

  • Carol Stueber White says:

    Can I use a packet of brown gravy and a packet of ranch Dips mix?

    • Julie Wampler says:

      I personally haven’t tried it that way but I know others have.

    • Alyssa says:

      I do it with gluten free brown gravy and it’s awesome!

  • Digi Miller says:

    Thank You for sharing this! I can’t wait to try it!

  • Tina L. Holtz says:

    Wow, was this delicious! And easy! I’ve made it several times and I’ll never make a roast any other way. The peppercinis make the dish!

  • Amity says:

    In the crockpot now! I am using pickled hot chili peppers because my husband wants to burn his face off today. I know it will be delicious! Family favorite!

  • Mimi says:

    If I put two roasts then would I add double the packets and water?

    • Julie Wampler says:

      yes

  • Andre says:

    I need to make 6 lbs of this how long do you suggest that I cook it for?

    This is the best recipe we LOVE it. Making it for a family gathering this weekend.

    • Julie Wampler says:

      if it’s all going in the same slow cooker, i would say at least 10 hours or so? i’m not sure. it depends on if the roast is overlapping sitting in the slow cooker together or not.

  • Gina says:

    Can i use beef stew boneless chunks for this. If so should I add more water or follow recipe as is?

    • Julie Wampler says:

      i don’t think using beef stuff chunks for this will yield the results you are looking for. beef stew chunks aren’t the best cut for this type of roast.

  • Malcolm says:

    Would this work in an Instant Pot? What changes would you need to make?

    • Julie Wampler says:

      it likely would! the time would be the major change if you were going to use the pressure cooker function of the instant pot…probably an hour on high pressure? i’m not sure because i haven’t actually done it. just an educated guess!

  • Pat Heideman says:

    I am a Hungarian veteran cook with years of entertaining with dinners and pastries. Made this last nite, serving with Hungarian kraut noodles. This was so easy yet utterly delicious! One son even passed up an ethnic dish 😱 to indulge. I used an English cut roast. Will become a frequent dish in my home.

  • Paulette Lench says:

    I have made this roast with jalapeño multiple times because I can’t find pepperoncini. It gives it the right amount of heat that sneaks up on you but it’s too hot to tolerate.

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