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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
- ¼ cup (59 ml) water
- 3 pounds (1,361 g) chuck roast
- 1 ounce (28 g) packet of dry ranch seasoning mix
- 1 ounce (28 g) packet of dry au jus gravy mix
- 6 tablespoons (84 g) unsalted butter
- 6 pepperoncini
Instructions
- Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.1/4 cup (59 ml) water, 3 pounds (1,361 g) chuck roast
- Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place butter on top of the roast, and finally pepperoncini around the roast.1 ounce (28 g) packet of dry ranch seasoning mix, 1 ounce (28 g) packet of dry au jus gravy mix, 6 tablespoons (84 g) unsalted butter, 6 pepperoncini
- Cook on low for 8 hours.
- Shred and serve with gravy.
Can you throw potatoes and carrots in there also or will that change the flavor? Should I cook those separately?
Yes, absolutely! No, they shouldn’t change the flavor of this dish if you throw those in there.
I have all of the ingredients in my kitchen except the aus jus gravy mix. Is it possible to make this without it?
Umm..definitely not. It’s one of the main ingredients that makes this roast. If you omit it, you’ll just have a ranch butter roast.
Well, I’ve seen other similar recipes that also call for Italian dressing mix. So, I’m trying that and hoping for the best.
Im also looking for an alternate substitute for the mixes. Im planning on googling how to mimic these mixes from scratch ingredients. I know it won’t be exactly the same, but I’m ok with that. The packets are highly processed, most contain wheat and lots of sodium. Ive loved making my own tacco seasionings from scratch. Its just looking and seeing whats out there on the net.
I’ve made it without the aus jus gravy mix and it was delicious. I walls also added carrots.
I found recipes on line for the au jus mix — I make it with sodium-free beef bouillon. You can also find recipes for ranch mix. Gives you the chance to make this awesome roast while modifying ingredients for dietary reasons/preferences.
I am *that* person too – this was delicious but we normally never use processed food (ie, those seasonings packets), I actually didn’t mention them when describing the ingredients to my husband. Has anyone made this with actual herbs, spices etc? I know will cut down on the ease but will make it so I can have this for dinner again!
So I hate to be *that* person…the au jus packets have wheat in them, and being a celiac means I can’t eat this. I’ve made it once, for family, and they loved it! I’d like to eat it as well, but can’t. Recently Mccormick released gluten free brown gravy mix packets (yay!), and I wonder if you think I could use that as a sub for the au jus? Thanks!
You can definitely use that as a substitute!
Oh, I’m so glad you asked this question — I was just about to ask the same thing! How’d it turn out with the gluten-free brown gravy mix? Should I add a touch more water to the recipe since gravy tends to be much thicker than au jus, or did you find that the texture was good?
Did you try the brown gravy packet? That’s all I could fine and I’m about to use. Hope it works out!
This recipe is delicious. I hve made it several times. I have to tell you what my daughter and I do with some of the leftovers :) We like to warm up a little bit of the beef then add it to warm nacho cheese dip! We then pig out on tortilla chips and this mixture-amazing if not healthy!
That’s a great idea!! I love it! The perfect appetizer :)
Can I cut the time to 4 hours on high? I ran out of time this morning :(
I have made tho once before and loved it!
Thank you!!
I think so – I’m not positive though on how tender/shreddable it’d get with 4 hours! You can certainly try!
I have made this roast just for sandwiches!! Dynamite flavor! Picture this:
Toasted Onion Roll
Add some warm roast, drizzle on some of the sauce, add sliced pepperoncini and top with a slice of Swiss or Provolone cheese. OMG! Who needs mashed potatoes?……OK, some on the side would be good. No reason you can’t have mashed potatoes with a sandwich.
YUM!!
Just wondering, can you cook this in a ditch oven? If so, do I need to cut down on the time?
You probably can. I haven’t done it though but I’d imagine it’d need at least 6-7 hours or longer since the cut of meat is so thick.
Best. Roast. EVER!!!!! I could eat this at least once a week!!!!! Even my husband (who is picky AND doesn’t like ranch) loved it! Thanks!!! By the way, I left out the water and just increased to a whole stick of butter. Wouldn’t change a thing! :)
Yay!! :)
I’m so excited to make this! It sounds delicious. Thank you for sharing…every teacher loves a good crockpot recipe ;-)
Enjoy! :)
It turned out delicious! I used a 2.15 pound rump roast that was only about half defrosted, cooked on high for about 6 hours. Turned out so juicy and flavorful and there was plenty of gravy left over to add to the meat and potatoes! My boyfriends reaction, “This recipe is a keeper!” :) I’ll definitely be directing our readers to this post! Thanks again!!
I went to two different grocery stores and neither had the pepperocinis things. Can I make without? Should I add more water?
If you read the very last comment on this page (scroll down), I said yes :) – and no, you don’t need to add more water..
The pepperoncinis are not with the produce in most super markets -they’re in the “Italian” isle with the pasta, spaghetti sauce, pizza items, etc. hope that helps! I’m making this tonight with some roasted potatoes, and I can’t wait!!