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 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!
    5 from 5 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: 8 -10
    Calories: 127kcal
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    • 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*
    Total Fat 10g 15%
    Total Carbohydrates 5g 2%
    Dietary Fiber 1g 4%
    Protein 5g 10%
    * 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
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  • Jeannie says:

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

    • Julie says:

      Yes, I would!

  • Jlane says:

    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.

  • Laura says:

    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 says:

      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 says:

      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.

    • Violette says:

      The first time I made this recipe was with an Instant Pot. Took about 1.5 – 2 hours. Delicious. Trying it again today but I’m using a regular crock pot. I’ll stick with 8 hours on low. Don’t want to mess this up.

  • Brittany says:

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

    • Julie says:

      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.

  • Jeannie says:

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

    • Julie says:

      Yes, the ingredients say to use unsalted butter.

  • Darlene says:

    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

    • Brttney says:

      Think it will still have good flavor minus the peppers? My little eats what we eat and don’t want it spicy. Thanks!!

  • Judy says:

    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.

  • Max Humayun says:

    I made this roast today. I have to tell you it was spectacular. Thank you!

  • Mel says:

    It is in the crock pot now and my house smells amazing. My sister made it first and I just had to have it after trying it. She also said it was a little salty, but if you add a potato peeled and/or sliced in half it will absorb a lot of that salt and taste fabulous!

  • Keisha K. Owens says:

    It turned out great; i couldn’t find pepperoncini though.

    • Gabrielle says:

      I found mine jarred on the aisle with the pickles and other peppers. Hope that helps!

  • Ginnie says:

    I too have LOVED this recipe and have made it many times, but instead of water, I use 1/2 C of juice from the pepperocinis for extra flavor, and instead of 6 T of butter I use 2 T butter and 2 T olive oil. I use 1/2 C sliced pepperocinis instead of whole, so they get all nice and mixed in with the meat. And, I make this for sandwiches which is always a BIG hit, but this is SO good for tacos or burritos (dinner or breakfast!) :)

  • Lea Oliver says:

    This recipe also works well in an Instant Pot. When the meat is done, I thicken the juices with a little Wondra flour to make gravy and serve it as a pot roast.

  • Teresa Haley says:

    My family loves this roast! It is so easy, convenient, and amazingly delicious! Thank you so much for sharing this recipe with us.

  • Carly sahagian says:

    I’m considering doing this in my Dutch oven. Any recommendations of temp and cook time?

    • Julie says:

      Hmm, I haven’t done it in that before but I would imagine about the same amount of time give or take one or two hours.

      • Ellen says:

        Can you use the roast if it is frozen? Or should I thaw it first.
        Thanks! Love this recipe I’ve made it with beef roast unthawed but I have a ton of my deer meat left frozen I thought I’d try this with.

        • Julie says:

          You could probably do it frozen but it would take a very long time especially if the roast is thick. It’ll take quite a while for the heat to penetrate through it all and then finally cook it.

  • Melissa says:

    Just wondering if anyone has a ever tried this recipe with a pork roast?

    • Julie says:

      Yes, a bunch of people have, I believe!

    • Katelynn says:

      we did! And it was just as amazing!

  • Janice says:

    yum! Yum! Yum!
    This is delicious!

  • Aubree says:

    Looking forward to making this!

    I don’t have the 8 hours to cook it though so I wanted to check in about people’s experiences cooking the night before and then having it warm the next day?

    Or any other recommendations when you have only 6ish hours? Thanks!

    • Julie says:

      Maybe instead of the whole roast, cube it up so it doesn’t have to cook a giant roast but smaller pieces should make it be okay/cooked through/tender. And it should be fine to be cooked the night before and then warmed up the next day.

  • Ramona says:

    Could I use basic Brown Gravy instead?

    • Julie says:

      I haven’t tried it myself but a lot of others have (numerous comments about it) so I think it’ll be okay!

  • Heather says:

    Hi Julie! I’m obsessed with this recipe. I’m making it for a 4th time today and ever since the first time I made it and it fell apart (in a good way!) in the crockpot, the following two times it did not shred at all and I can’t, for the life of me, figure out why! I’m 5 hours into this one and it’s still pretty solid and not pulling apart. It’s a 2.3lb roast, could that be why? It’s cooking on low, followed every other instruction to a tee. Thanks!!

    • Julie says:

      Have you been opening the slow cooker to check on it a lot? That could be why. Are you buying the same cut of meat? 2.3 pounds for 5 hours should be enough for it to shred.

      • Deb Okonski says:

        I have had the same problem occasionally the roast won’t shred. I cook the same cut of meat on low, I thought maybe it was just a bad cut of meat. I never open my crockpot when cooking. I’m rather at a loss. Could it be that my cook time should be reduced? Any suggestions?

        • Julie Wampler says:

          Are you buying chuck roast or another cut of meat? The longer you cook meat it should get more tender and fall apart so I’m wondering if it’s the cut of meat you’re getting.

  • Cassie says:

    How can I make gravy out of the shredded beef? Cornstarch/water?? Flour/water? If so how much?

    • Julie Wampler says:

      I would use cornstarch. I usually do 1 or 2 tablespoons of cornstarch to 3-4 tablespoons of water.

  • Tammy says:

    I used peperoncini juice instead of water. I also put more peperoncini in and browned meat before putting it in crockpot. It was amazing!

  • Lynda says:

    Im going to try roast in the oven. 325. 4 hours or so….mycrockpot broke

  • Renee says:

    I made this for a Sunday dinner. My family LOVED it and requested I cook roasts no other way. I added beef broth instead of water, mixed frozen veggies and browned both sides of the roast in a skillet before putting it in the crock pot. Thanks for sharing an awsome recipe!!!!!

  • Lauren G says:

    I have a boneless sirloin roast. Assume this will work as well??

    • Julie says:

      I haven’t tried it with sirloin roast but it should be okay

  • Linda says:

    This was dinner tonight, and it was really good!

  • Shelby tyner says:

    Visited your store while on vacation.I loved it.

    • Julie says:

      I don’t have a storefront.

  • Adriane says:

    Can you use a different type of beef? I have top round and flank at home right now.

    • Julie says:

      I would definitely use the chuck roast, sorry!


    i am trying to stay on the healthier side. Can I omit the butter?

    • Julie says:

      I wouldn’t because that is what gives this dish its unique flavor. You could use less of it though but I wouldn’t omit it completely.

  • Jasmin says:

    Tried this! And me and my boyfriend loved it! I’m on making it for the second time in two weeks because we were craving it! Perfect salty and spicy taste perfect over rice or even orzo. So easy with just the 3 real ingredients.

  • Wendy says:

    I want to add potatoes and carrots to this, when should I add them into the crockpot?

    • Julie says:

      Your question is already answered in the “recipe notes” section of the recipe.

  • Heather says:

    I cooked this for the first time the other day and didn’t have much extra gravy. do you make extra for the side at all? Making it for the second time today! It is amazing!!

    • Julie Wampler says:

      Hmm, that’s strange. The roast should have given off a lot of liquid. I don’t make any extra since I always have a lot of liquid for the gravy; you could definitely whip up an additional side of it though!

  • Donna wright says:

    You would think with the Ranch and Au Jus spices it would add flavor. Not! This is super bland! There is no flavor believe it or not. I even added onions but there was not much difference. I’ve tried this dish 3 times, but never again, no taste!

  • Karen says:

    I love this. I use 2 roast (all other ingredients remain the same) because everyone scarfs it down like its their last meal. When I make it for my parents I use 1 roast and half of the au jus packet so it’s not salty

  • Belinda says:

    Can I use a beef eye roast instead of a chuck roast?

    • Julie Wampler says:

      I don’t think that type of cut would work with this.

  • Jennifer says:

    Would brown gravy work instead of au jus? I can’t find that organic.

    • Julie Wampler says:

      Yes, others have done that and said it works

  • Ashley W. says:

    We make this in the oven in a 9×13 casserole dish. Add 1 1/2 cups of water. 300 degrees for 4 hours, covered with foil. Turns out perfect and delicious every time.

  • Susan Paradis says:

    Awwwww, we love this recipe but what happened to it being “the best roast for your face”?! We’re still going to call it that !!!!!!!

    • Julie Wampler says:

      Hahaha, LOVE IT!!!

  • Crystal says:

    If you want more gravy You just add another package and more water.

  • Anna says:

    I am making this with a frozen roast… I forgot to put it in the fridge to thaw it out 🤦🏻‍♀️ Has anyone done this? What changes using a frozen roast? Thanks!

    • Julie Wampler says:

      You would just have to cook it longer since it’s frozen

  • Shirley says:

    I use the juice from the pepperoni instead of water and I don’t use the butter.
    Crockpot on high for 2 hours then turned to low for 4-6 hours.
    When done, using 2 forks, I pull it apart, ( like pulled pork) and put it on crusty Kaiser rolls….sometimes add a slice of cheese too.
    Absolutely delicious.

  • Shirley says:

    Made this again yesterday for a super bowl party and had Kaiser rolls and sliced cheese to make sandwiches.
    However, for the recipe, I omitted the butter, and instead of water, used the juice from the peppercini, used the whole jar of pepperoni and also added thinly sliced onions….
    Everyone loved it…

    • Julie Wampler says:

      Great to hear!

  • Nicole says:

    Wow, this looks so good! Can’t wait to try this at home!

  • Connie says:

    This is my favorite recipe for any kind of roast ever!! I just got an instant pot, have you tried this recipe for instant pot?

    • Julie Wampler says:

      I have not yet but I imagine it’d work great! Probably 45 minutes for a roast!

  • April says:

    This is absolutely delicious! I added sliced onions and a couple cloves of garlic then I made homemade gravy instead of packet gravy also added the juice of the peppers. My teenagers and I loved it.

  • Deb Okonski says:

    I have made this roast so many times. It’s always great! My father-in-law likes gravy so I started using an extra packet of the Au jus gravy mix to make additional gravy for the potatoes & roast. I don’t add veggies to the dish but instead cook them in a pot with some of the roast juices and the Au jus gravy.

  • Lara says:

    Hello would I be able to try this with a large flank steak ?

    • Julie Wampler says:

      Absolutely not. That cut of steak is not intended to be cooked like that.

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