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!

Mississippi Roast
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 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

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


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  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.

    • Violette
      12/25/2017 at 2:19 pm

      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.

  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

    • Brttney
      11/30/2017 at 9:33 am

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

  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.

  8. Max Humayun
    11/29/2017 at 8:09 pm

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

  9. Mel
    12/04/2017 at 4:52 pm

    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!

  10. Keisha K. Owens
    12/04/2017 at 9:08 pm

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

    • Gabrielle
      01/23/2018 at 7:03 pm

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

  11. Ginnie
    12/16/2017 at 7:59 am

    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!) :)

  12. Lea Oliver
    12/23/2017 at 3:09 pm

    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.

  13. Teresa Haley
    01/03/2018 at 6:44 am

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

  14. Carly sahagian
    01/04/2018 at 2:50 pm

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

    • Julie
      01/05/2018 at 8:06 am

      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
        01/09/2018 at 7:41 am

        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
        01/09/2018 at 7:43 am

        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.

  15. Melissa
    01/10/2018 at 9:32 pm

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

    • Julie
      01/12/2018 at 7:25 am

      Yes, a bunch of people have, I believe!

    • Katelynn
      01/21/2018 at 7:36 pm

      we did! And it was just as amazing!

  16. Janice
    01/12/2018 at 10:15 pm

    yum! Yum! Yum!
    This is delicious!

  17. Aubree
    01/29/2018 at 12:55 pm

    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
      01/31/2018 at 5:14 am

      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.

  18. Ramona
    02/02/2018 at 5:11 pm

    Could I use basic Brown Gravy instead?

    • Julie
      02/03/2018 at 6:26 pm

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

  19. Heather
    03/24/2018 at 7:16 pm

    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
      03/25/2018 at 8:07 pm

      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.

  20. Cassie
    04/06/2018 at 12:08 pm

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

    • Julie Wampler
      04/09/2018 at 9:26 am

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

  21. Tammy
    04/12/2018 at 11:06 am

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

  22. Lynda
    04/26/2018 at 11:06 am

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

  23. Renee
    04/26/2018 at 12:49 pm

    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!!!!!

  24. Lauren G
    04/28/2018 at 8:02 pm

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

    • Julie
      05/02/2018 at 6:04 am

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

  25. Linda
    04/29/2018 at 8:50 pm

    This was dinner tonight, and it was really good!

  26. Shelby tyner
    05/07/2018 at 11:19 pm

    Visited your store while on vacation.I loved it.

    • Julie
      05/08/2018 at 10:11 am

      I don’t have a storefront.

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