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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! Five simple ingredients, zero effort, 100% dinner & leftover satisfaction!
This Mississippi Roast recipe 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.
What is Mississippi Roast?
This is essentially a 5-ingredient pot roast recipe that could not be easier! You literally just throw 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!
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 five ingredient roast is seriously a weeknight lifesaver!
What You’ll Need
For exact measurements, scroll down to the recipe card.
- Chuck roast – this the perfect cut of meat for this recipe because it’s inexpensive and easy to find. It’s also a relatively tough cut of meat, which means it will benefit from being cooked slowly in the crockpot. The marbling on the chuck roast will also be beneficial to its flavor and also keeping the roast moist and juicy. The end result will be a tender, flavorful piece of meat that’s perfect for this roast dish.
- Dry ranch seasoning mix – you’ll find this in the dressing at the grocery store.
- Dry au jus gravy mix – you’ll find this in the dressing section of your local grocery store. If they have a low-sodium option, opt for that!
- Unsalted butter – definitely use unsalted butter in this as you don’t want to add more salt than needed in this already high sodium dish.
- Pepperoncini – jarred is perfect and I even like to add a splash of the juice into the crockpot for more flavor and a little more spice!
How to make Mississippi Roast
Why can’t all recipes be this easy? All you have to do is add everything into the insert of the slow cooker and cook on low!
Common questions
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 it 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 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.
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:
Mississippi Roast
Equipment
Ingredients
- 3 pounds (1 ⅓ kg) chuck roast
- 1 ounce (28 ⅓ g) packet of dry ranch seasoning mix
- 1 ounce (28 ⅓ g) packet of dry au jus gravy mix
- 6 tablespoons (84 g) unsalted butter
- ¼ cup (59 ⅐ ml) water
- 6 pepperoncini
Instructions
- 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.
Delish! My husband LOVED it, and made “yummy noises” all through dinner. :) I served it over mashed potatoes, and wanted a little thicker gravy for that, so I transferred the sauce to a pan and cooked it down with a little flour added. Perfect! Can’t wait to try the leftovers as a sandwich. Thanks for another great recipe!
Glad you all enjoyed this! :)
I just made this recipe today and I LOVE IT! Thanks for sharing!
I haven’t tried this yet but I intend to! I have to watch sodium for my husband so for those of you asking about salt, I would use no salt butter as mentioned, and I found this recipe online for homemade au jus, and I know you can get low sodium beef bouillon so I am going to try it that way! http://kitchenfullofsunshine.blogspot.com/2013/07/homemade-au-jus-mix.html
Bottom and rump roasts are on sale this week. Can I use one of these cuts of beef?
Hmm I don’t have experience with that but I don’t see why they wouldn’t work!
Wow….I can’t believe what a huge hit this meal was with my family! Every single person in the house asked if we could have it again, which virtually never happens among my picky eaters….and it was SO simple to make!!
Don’t you love when that happens?! I’m so glad everyone enjoyed this!!
Hi Julie,
I want to add some red potatoes like the previous comment said. But I need to know do I put them in at the same time as you start the roast or later in the cooking process?
I would add it in later, maybe half way through, like at hour 4.
Julie, This recipe sounds absolutely fantastic. However, I’m diabetic. Would you know what the Carb and Calorie count would be on the meat. I need to know so I can adjust my insulin properly. Thank you……Judi
Hi Judi, I’m definitely no professional when it comes to counting these things so I would hate to give you the wrong measurements especially since you have a medical condition. I would try consulting Google and trying some of their calorie counting calculators for more accuracy. Sorry I couldn’t help!
Judi,
I would just take a look at the carb counts on the seasoning envelopes and try to divide it by however many meat portions you will have. Those are the only ingredients that would have carbs. Then figure in with the butter and peppers for the calories. I’m sure looking on Google for the calorie count of the roast would get you the rest of the information.
I love the flavors and the tenderness of the meat, but I have high blood pressure, and tastes quite salty. I think I will do as suggested, and try to find low sodium versions of the au jus and ranch dressing. I used habanero peppers, and it was very tasty, and not too hot!
I forgot to pick up the pepperocinis, but I have a jar of sliced banana peppers. Will that work?
You probably won’t get the heat like you would from the pepperoncinis but you should be fine with the banana peppers.
i’m going to make this this week :) i’m so excited!
Enjoy it! It’s so good :)