Menu

Mississippi Roast

SHARE THIS POST:
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.

VIDEO:

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 hrs 5 mins
Serves 8 -10     adjust servings

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

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

  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

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!

SHARE THIS POST:

Posted on December 18, 2013

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published.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

  1. Jeannie
    10/06/2017 at 10:40 pm

    I am making this for family dinner and got a bigger roast, 5 pounds. Should I double the ranch and gravy mix?

    • Julie
      10/08/2017 at 8:23 am

      Yes, I would!

  2. Jlane
    10/15/2017 at 6:48 pm

    I’ve died and gone to heaven. Roast beef is my fav Sunday meal. This recipe has so much flavor. It’s now my goto meal. I’m making it for the 2nd time.

  3. Laura
    11/02/2017 at 11:30 am

    I want to make this for dinner tonight but having a late start today. Can I cook it on high for a shorter amount of time?

    • Julie
      11/02/2017 at 2:29 pm

      Yes, it should work on high for a shorter amount of time. I would say at least 5 hours to make sure meat is cooked through and easily shreddable and tender

    • Lauren
      11/07/2017 at 4:10 pm

      I tried cooking it on high for four hours, and the meat was cooked all the way through, but the roast was VERY tough and did not shred a bit. A friend of mine uses this recipe very often and I was so sad mine did not turn out like hers. I am going to make this again tonight but only do the low for 8 hours from now on.

  4. Brittany
    11/04/2017 at 5:15 pm

    What is the nutrition facts for this and the serving size?

    • Julie
      11/05/2017 at 12:12 pm

      Hi, please refer to my FAQ’s as to why I do not have nutrition facts. I apologize for the inconvenience. The serving size is in the recipe. It says Yields: 8-10.

  5. Jeannie
    11/13/2017 at 6:55 pm

    Found it greasy and salty, I should have used unsalted butter,

    • Julie
      11/13/2017 at 8:11 pm

      Yes, the ingredients say to use unsalted butter.

  6. Darlene
    11/18/2017 at 8:50 pm

    Fantastic, absolute perfection! I had to cut back on the peperoncini still added 3 nice flavour little heat! I won’t wait so long to make this again.

    P.S. Mississippi Roast is called Mississippi Roast because Mississippi is HOT like Carolina Reaper hot. Well that’s what I think anyway

  7. Judy
    11/23/2017 at 11:53 am

    This is my Thanksgiving dinner. Thank you. I’ll let you know as this is very different than I normally do for roast. Homemade rolls, potatoes and carrots, Pumpkin Cream Pie. Mmmmm good.

1 7 8 9
Back to Top