Mississippi Roast

  • As an Amazon Associate I earn from qualifying purchases.

    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!
    4.93 from 27 votes

    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
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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


    • 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.


    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.
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating


  • 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:


  • 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.

  • LSH says:

    We love this amazing roast. I add 2-3 sweet onions quartered. I place them around the roast. When the roast is done, I take it out and shred it along with the onions and peperoncini. I take the liquid from the pot and use my grease separator to get the grease out and make a gravy with the rest of the drippings. I take the roast, onions & peperoncinis and put the gravy on top. This makes great sandwiches. The onions add a delicious flavor to the roast.

  • Lisa says:

    I add 2-3 quarter onions placed around the roast. They cook perfectly along with the roast and Peperoncini. When the roast is done I remove from the pot and shred with the onions and peperoncini. I separate the drippings and remove the fat. Make a gravy to put on top of the roast/onions/peperoncini. This makes delicious sandwiches.

  • Khadijah Leary says:

    This roast was wonderful and very tender. However, I read multiple recipes before preparing this. Some recipes called for 1 1/2 cups of pepperoncini juice. I am so glad I decided not to because the vinegary taste was almost to much for me. Over all, great recipe and I will definitely be making again.
    Thank you

  • Glen Hope says:

    Love doing mississippi roast in our slow cooker, The British version of the mississippi roast is called a pot roast.

  • Edie says:

    I made this and it seemed very fatty. Was my roast too fatty to start with?

    • Julie Wampler says:

      yes, unfortunately so

  • Jackie says:

    I make mine with a whole jar of the pepper rings!! So good!

  • C OBRIEN says:

    I left out the au jus gravy mix packet to cut down on the salt and used about a teaspoon of kitchen bouquet. I added onions garlic potatoes and carrots about 90 minutes before it was cooked and tender. The result was mississippi pot roast and it was delicious! I also added some flour to the boiling thin cooking liquid and mixed with tap water until smooth and added to the broth and it made delicious beef gravy. Next time I will cut my chuck roast up into bite size pieces and make beef stew! The leftovers I made stroganoff and open faced roast beef sándwiches

  • Lockie Sailer says:

    All of my life I had made pot roast the same way, passed down to me from my own mother, and we thought it was the best we’d ever eaten. Until I decided to try the Mississippi roast. And that was it. Now, we only eat it prepared this way, and all others seem to have no flavor. So THANK YOU for sharing this recipe…. and sorry, Momma. <3

  • Me says:

    You said you didn’t know why it was named Mississippi Roast. I’m from Mississippi the woman who posted the the recipe is from Mississippi. Thus she named it Mississippi Roast. It is great although she posted the recipe lots of southern ladies were making a version of this way before she posted the recipe. Those peppers and seasonings were used by my grandmother decades ago but no internet blogging back then.
    Not all but most of us southern ladies can throw down in the kitchen no recipes required. lol Glad everyone likes it. My grandmothers would melt in your mouth and it was made with home grown peppers and sauce.

  • Cindy says:

    Best ever, easy, fast and in a sense cheap by using chuck, fits all of my qualifications for a great recipe, an added bonus clear instructions. No worries about the result, it’s fabulous every time❤️

  • Heather says:

    Found this recipe a few months ago and followed it exactly although a few times I added potatoes and carrots. It’s one of our favs now! It’s part of our rotation now. Thank you!

  • Norma Gober says:

    I don’t have any pepperoncini peppers. Can I add a bit of ACV to the mix?

    • Julie Wampler says:

      you could, but be careful with adding too much

  • Paige says:

    What does it mean by water in the Insert? Or does it just mean I like,just in the Crock-Pot ?

    • Julie Wampler says:

      Yeah, like the pot that is holding all the ingredients.

  • Valarie says:

    Can you use a rump roast instead?

    • Julie Wampler says:

      Hi, I haven’t cooked with that so I’m not sure if it’ll end up being too tough.

  • Rhonda says:

    Is the a substitute for the Au Jus packet? I have bullion cubes or a can of beef broth.

    • Julie Wampler says:

      beef broth could work, not as flavorful but could work. many folks in the comments said they have tried it with both methods.

  • Bill Holbert says:

    Kids even like it!!

  • Sara says:

    One of my family’s favorites! Once it is done, I have started shredding the meat and putting it back into the juice for about 30 mins, and it really bring out the flavor even more!

  • Carole McFadden says:

    Made this roast for dinner tonight. Delicious!! Didn’t have pepperoncinis so used banana pepper rings and 5 fresh banana peppers. After shredding put meat back into gravy while I made the mashed potatoes. Served it over the potatoes. Yummy in our Tummies! Thank you for sharing your recipe. Will definitely make AGAIN!!

  • Gail says:

    I actually did this with 3 pounds of pork tenderloin – two 1 1/2 pound pieces – and it is absolutely delicious. No change to anything in the recipe – just the pork. Thanks for the easy recipe Julie!

  • Suzanne says:

    This is the best! We are hunters, so we use a Venison football roast. We place the roast frozen in the crockpot, add the dry seasonings and butter, no water. Turn it on at midnight, LOW. Freeze leftovers in tins with mashed potatoes, and heat over hot coals while at deer camp!! So yummy!!

  • 5 Hassle-Free Ways to Simplify Mealtime