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



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  1. 12/18/2013 at 8:02 am

    Wow! This is truly an impressive roast recipe with just 4 additional ingredients and water, Julie! Love the addition of pepperoncini. Gorgeous photography as always! But…hahaha! Too funny that you didn’t know about printing postage labels at home making trips to the P.O. a breeze. I bet it truly was life-changing for you feeling like a VIP dropping off those packages! Those who traded via eBay for years knew all about this awesome convenience when it was first rolled out. Glad you know now, my friend! Thanks for sharing!

    • 12/18/2013 at 8:08 am

      Omg, Stacy, I totally felt VIP! hahaha

      • Jessica
        05/22/2014 at 12:03 am

        Hello this may sound dumb but should I defrost the meat first??

      • Julie
        05/22/2014 at 11:04 am

        Yes, defrost the meat first.

      • Leigh Farrell
        07/21/2014 at 9:14 am

        The Post Office has carrier pick up too- just schedule a pick up online, and your carrier will pick it up. If it doesn’t fit in your mailbox, instruct them to come to your door. Genius!

    • Stephanie
      12/19/2013 at 8:03 am

      I’ve been making Mississippi Roast for a couple of years now and it’s awesome! Truly the best tasting roast around! My family loves it and wants me to cook it atleast once every two weeks. The only difference with my recipe is I don’t add water and I use a stick of butter instead of 6 tablespoons. I may try it your way next time ;)

      • 12/19/2013 at 8:38 pm

        Hi Stephanie! Yes, the traditional way of making Mississippi Roast is to use 1 stick of butter and no water, but I wanted to cut down *a little bit* on the butter so that’s why I made it with 6 tbsp. and added some water to offset the loss of butter. Either way, 1 stick of butter or 6 tbsp., it’s all delicious! And I hope you make it my way sometime! Happy holidays :)

    • Kara O’Banion
      06/02/2014 at 4:47 am

      Your recipe sounded easy so I thought I would give it a try…so simple and so delicious!!

  2. 12/18/2013 at 9:01 am

    Great dinner idea! Easy too!

  3. 12/18/2013 at 9:08 am


  4. 12/18/2013 at 9:18 am

    So easy and yet so tasty!

  5. 12/18/2013 at 9:18 am

    I can never just say Mississippi. I always have to sing/spell it. We recently taught Owen how to spell it so he can show off in front of his friends…. “I Know how to spell Mississippi!” It’s a big deal in the 1st grade….

    Your roast looks pretty fantastic. I have never heard of a Mississippi Roast, but now I need it in my face.

  6. 12/18/2013 at 9:23 am

    Oh my! I’ve never heard of this kind of roast, but it looks fabulous!

  7. 12/18/2013 at 9:33 am

    I have never heard of this, but it looks like something that would make my man very, very happy!!

  8. 12/18/2013 at 9:38 am

    Holy cow, I am drooling. I love everything about this!

  9. 12/18/2013 at 10:04 am

    Haha, I am so behind the times as well. I only learned like, a month ago that I can deposit checks via the banking app on my phone. Derp. Live and learn, I suppose! This roast looks amazing – I love cozy winter foods like this!

  10. 12/18/2013 at 10:26 am

    Ohhhh. I am totally making this tomorrow for dinner!!!!

  11. 12/18/2013 at 10:35 am

    I swear anything that calls for a packet of ranch dressing always turns out to be so stinkin’ good! I’m sold on this recipe! Postage online is life-changing! I discovered it years ago and I relish waltzing up to the counter every year and bypassing all those peeps waiting in line. I hate USPS, but it’s pretty genius that they do that.

  12. 12/18/2013 at 11:02 am

    Love the ease of this recipe!

  13. 12/18/2013 at 11:08 am

    Oh my gosh, going to the post office is the worst! Luckily I was able to buy my holiday stamps at Costco and mail my Christmas cards pretty painlessly. But sending packages, ugh! You can wait in line forever. Definitely going to try online next time, thanks for the tip. And! This recipe looks delicious. Can use all the easy dinners I can get this week. Can’t believe Christmas is in 7 days!

    • Dagmar
      03/27/2014 at 10:31 am

      I am trying this because both of my daughters – who are great cooks- raved about it, and lets face it….they’ve taken the “try” out of trying new recipes! Will be enjoying, I AM SURE!

  14. 12/18/2013 at 11:13 am

    Julie- you are KILLING me!! OMG this looks so good- I could have it for breakfast. I will definitely be making this as soon as I get back home. DIVINE!

  15. 12/18/2013 at 11:21 am

    This looks so delicious and easy. Thanks for sharing, I will try it over the New Years week sometime to free up some time in the kitchen!

  16. 12/18/2013 at 11:55 am

    I’m so making this over the weekend!!!

  17. Jaime
    12/18/2013 at 12:09 pm

    I cant decide if you are pure evil or genius!! Are you kidding me right now with this?!?! I cant wait to try it, it looks so FREAKING AMAZING!

  18. 12/18/2013 at 12:14 pm

    This looks SO GOOD! I love a crock pot recipe that cooks all day while I’m at work. Will definitely be trying soon!

    • 12/18/2013 at 3:56 pm

      Awesome, I hope you try it, Michele!! Enjoy when you do!

  19. 12/18/2013 at 12:20 pm

    Oh my gosh — I spent a RIDICULOUS time at the post office last week. I need to check out their website!!!

    And holy smokes, girl, this roast looks INCREDIBLE!

  20. 12/18/2013 at 12:55 pm

    Paying for postage online is the best thing EVER. I started doing it a few years ago and I let our mailman at work take my packages when he delivers to the office.

    I spell Mississippi in my head too.

    This looks incredibly delicious!

  21. Sherry B
    12/18/2013 at 1:08 pm

    This looks fantastic and is in my near future! Did you know you can also schedule a free pick-up of a postage paid package at your home? No visit to the PO necessary!

    • 12/18/2013 at 3:56 pm

      Yes, I did, Sherry! It’s AMAZING!! Love not wasting hours at the PO! I can be in the kitchen longer :) hehe

  22. 12/18/2013 at 1:25 pm

    You had me at butter and pot roast!! I’ll take big ‘ol bowl, pa-lease?

  23. 12/18/2013 at 2:00 pm

    My mouth is watering like crazy! This looks amazing!

  24. 12/18/2013 at 4:50 pm

    Those photos have my mouth watering big time!

  25. 12/18/2013 at 5:00 pm

    Love this dinner idea and you added pepperoncinis, my fave!

  26. 12/18/2013 at 6:23 pm

    I’m drooling over the pictures of this roast! And I completely agree that printing your own labels online is so much easier.

  27. 12/18/2013 at 7:06 pm

    Ahhhh…. this is a great recipe for us meat eaters :)

  28. 12/18/2013 at 7:10 pm

    WHOA. This roast needs to get in mah face ASAP.

  29. 12/18/2013 at 11:46 pm

    Yup – I’m not sold on the Mississippi name of this roast because I just want to stuff my face with this!! Holy crap YUM

  30. 12/19/2013 at 11:16 am

    I haven’t had a roast forever! Yours looks….absolutely delicious. I’d dip a piece of baguette in the sauce and have a feast. :) ela

  31. 12/19/2013 at 12:35 pm

    Whaaaat. I think my tongue just fell out of my head. This is the most mouthwatering dish I’ve seen all week!

  32. 12/19/2013 at 12:40 pm

    You have no idea how badly I want this for dinner now!

  33. Sam
    12/19/2013 at 1:54 pm

    Just wondering why the butter is necessary with this cut of beef?

    • 12/19/2013 at 8:36 pm

      Hi Sam! Butter makes everything better :) but in all seriousness – it’s used for flavor and some sort of liquid to get it started. If you’re adverse to butter with this cut of beef, you’re more than welcome to omit and sub in water instead!

  34. 12/19/2013 at 5:39 pm

    There are so many things I don’t even know about the “fixings & doings of the post office AND the UPS store”!!! So don’t feel so all alone!

  35. 12/19/2013 at 5:43 pm

    This roast looks amazing. I’ve always put my roast in the oven, but the crock pot is a much better alternative– especially after a long day! Thanks for sharing– I can’t wait to try this.

  36. 12/19/2013 at 8:51 pm

    i love how easy this recipe is! Pinned to make for sure!
    PS: Yay for shipping online! I had to use it too this year. No way I will stand in those crazy long lines with three kids!!

  37. Aliza
    12/20/2013 at 3:34 am

    Quick question for you. What kind of flavor do the peppers add? Is it very noticeable? Just wondering because of my two little picky eaters. Thanks for the great recipe and nice pictures!

    • 12/20/2013 at 8:14 pm

      Hi Aliza! The peppers just give the dish a bit of heat, I’d just put two if you’re serving your little picky eaters. Or just omit :)

      • Angela
        03/25/2014 at 10:29 am

        You could also just use a combo of reg green and red peppers for alittle added sweetness and color. I know my 5 yr old would be yucking it up if she even saw those

      • MrsNEW
        07/07/2014 at 2:23 am

        Thank you for saying it’s okay to omit the peppers. I admit that I am the biggest WIMP of all time when it comes to spicy, so even though everyone was raving, I was reluctant to try it. Well, now I’m going too!

  38. Aaron
    12/21/2013 at 7:07 am

    Stumbled on your blog the day you posted this recipe, and had all the ingredients on hand except for the roast, so figured I’d pick up a chuck roast and try it. And WOW, great call! Was so good, had to have seconds lol. And the leftovers might even be better! Cold right out of the fridge is super tasty as a quick snack too. Glad I found your site :)

    • 12/22/2013 at 9:13 am

      I’m SO glad you decided to run to the store to get the roast to try this, Aaron!! It’s amazing, isn’t it? So happy to have you here and glad you found my site! :)

  39. Sarah
    12/22/2013 at 8:05 am

    This is the only way I make roast. The first time I made it my son ate half of it straight from the crockpot. It us so good on toasted rolls.

    • 12/22/2013 at 9:12 am

      Haha, it’s definitely hard to resist this roast!

  40. 12/22/2013 at 9:14 am

    Whoa! Well, since I’m now a Mississippian, I guess I have to make this! Not like you’d have to twist my arm or anything, though! Looks AMAZING!

    (And I totally took Gerry’s advice, too, and used the online printing labels yesterday. SO easy!)

  41. Rachel
    12/22/2013 at 2:09 pm

    Looks amazing! I don’t mean to sound dumb, but what do you mean the “insert” of my slow cooker?

    • 12/22/2013 at 6:45 pm

      Hi Rachel, the insert of your slow cooker meaning the bowl of the slow cooker. Hope that helps!

  42. Silvia
    12/24/2013 at 8:48 pm

    Hi Julie:
    I would loge to make this but I don’t have a crockpot. What are my options ?

    • 12/26/2013 at 9:35 am

      Hi Silvia, unfortunately the crockpot is the only way I know how to make this and haven’t tested it otherwise so I would not be able to guarantee results if I gave you another option. Sorry!

  43. 12/25/2013 at 1:59 am

    haha I totally M-I-SS-I-SS-I-PP-I’ed when I read that part. ;)

  44. 12/30/2013 at 3:55 pm

    I made this while visiting our kids in Charlotte, NC for Christmas. It was a home run! I made gravy for the mashed potatoes with the broth and it was to die for delicious. Thanks for another great dish.


    • 01/01/2014 at 3:47 pm

      So glad you and the family enjoyed this, Cherié!!

  45. Kate Wetmore
    01/01/2014 at 2:04 am

    Did you know that you can not only print postage on-line, you can also request a pickup at your home. I’m not exactly sure how you do it, but I know you can. When I have something that’s too big to fit in my mailbox, I just leave a note “pickup at XXX (my address)”. I haven’t actually been in a post office in years.

  46. Beverly
    01/05/2014 at 2:38 pm

    This is the best tasting roast ever! It is so easy to make. Put everything in the crockpot the night before. When I got home from work the next day, made some mashed potatoes and broccoli. BAM!!! Great dinner in 30 minutes. Love the peppers with this…very subtle. Thank you, thank you, thank you!!!!!!!!!

    • 01/06/2014 at 1:08 pm

      Love that you enjoyed this roast so much, Beverly!!

  47. Heidi
    01/05/2014 at 5:30 pm

    Is the gravy you are referring to the juice in the bottom of the crock?

    • 01/06/2014 at 1:10 pm

      Hi Heidi, yes, that would be it! Enjoy!

  48. Chelsea Johnson
    01/08/2014 at 2:19 pm

    This recipe looks amazing, trying it today. I was a little worried because after having it in the freezer for a day and then the fridge overnight i decided to cook it earlier than id originally planned. Any suggestions for cooking it partially frozen? There seem to be differing opinions on whether this is safe.

    • 01/09/2014 at 8:52 am

      I don’t think there’s an issue with cooking it partially frozen, you just might have to cook it a bit longer. The same steps would apply. Enjoy!

  49. Le
    01/08/2014 at 5:35 pm

    My sister and I came across a Mississippi (i.e., M-I_crooked letter-crooked letter-I_crooked letter-crooked letter-I-humpback-humpback-I) Roast recipe last summer via Pinterest. Have had it several times since then. I think the only differences we do with our prep and yours is use the whole stick of butter and instead of water we use juice from the pepperoncini jar. We like spicier stuff.

  50. 01/08/2014 at 8:32 pm

    I hate to be THAT girl but do you think it would be almost as delish if I cut the butter in half and added a little more water?? I LOVE butter but I’m trying to be a good girl. ;)

    LOVE your blog!

    • 01/09/2014 at 8:51 am

      Hi there, you sure can! Enjoy!

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