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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.
I cooked this today with high hopes. The last 8 pot roasts I’ve made have been so dry. I followed this to a T and again, so dry and hard. I have no idea what I’m doing wrong! I used a rump roast 2.08 lbs. Checked at 5 hours and was already dry and hard. I cooked on low, not high. And added all the ingredients listed. Any tips? I just want a yummy roast!
Hi Andrea, you didn’t follow my recipe to a T, unfortunately. You used the wrong cut of meat. I specified chuck roast and you used rump roast. Different cuts of beef are going to drastically change a dish, especially pot roast and stews that need to cook for a very long time. Less fatty cuts of beef are going to get hard and tough and I imagine that’s why all your roasts have been that way. Try looking for a chuck roast and a fattier cut of beef. Talk to your butcher and see if he can help you choose the perfect cut for your roasts! Hope this helps. Good luck!
Thank you sooo much! We ate this one anyway because the flavor was so amazing. Tough and dry but the flavor was. I appreciate the feedback. I’ll be searching for a chuck roast from now on!
What if the roast is less than 2lbs, how long should I cook it for??
Try 6 hours on low.
I have made this recipe for several years and I always use a half stick of unsalted butter. I think I will also use the low sodium gravy the next time as well. Some one suggested that. I am actually a salt loving person but it was a little salty for me before the substitutions.
I made this roast for a New Years Eve Party. I wanted to bring something different, so I made this and served it with white corn tortillas and grated cheese. Everyone loved loved loved it!! Thanks for sharing..
We have tried this recipe and love it. Is there something I can substitute for the butter?
I think there might have been suggestions in the previous comments if you don’t want to use all the butter. I can’t remember them right now!
I made this tonight and let me tell you I am not a fan of pot roast, but my hubby likes so when I heard of this Mississippi Pot roast, I thought I would give it a try. Oh my goodness…it is FANTASTIC!!!! It is hands down the best pot roast I have ever had and we ate all of it because it was so good!! And also if anyone asks you can cook it in less time. I wasn’t able to get it started till noon, put it on high and we ate around 5:30 and it was still sooo good!
Yay! :) So glad you both enjoyed it so much!
I only buy grass fed beef for health (non-GMO or growth hormone injections) and taste, but it can be a bit chewy because of the lack of marbling. But, your recipe made it very tender and the taste was fantastic ! Thanks !!!!
Absolutely LOVED this dish! Thank you so much for sharing. :) My husband, sister, & niece loved it. The hubs couldn’t stop sneaking pieces before dinner was served. My 6 year old niece had a 2nd serving before she went to bed! And not to mention the dog was begging all day long! Lol! We served it with corn and mashed potatoes…plenty of juice from the roast! Thanks again!!!!
Great to hear!! So glad everyone loved it :)
Made this for Christmas dinner (followed recipe exactly) this year and EVERYONE loved it! Served it with homemade spaetzle (german noodles) and applesauce. Even my 9 and 10 year old boys are begging me to make it again already. I plan on bringing it to an upcoming potluck for slider sandwiches. So easy and soooo delicious!!
Wow, I’m so happy to hear this, Ellen!!
WOW! When she says this dish is a little salty, she’s not kidding!!!!!! This is coming from someone who LOVES SALT! It taste great the first couple of bites and then we all dreaded eating the rest of our serving, then you feel very bloated & thirsty from all of the sodium.