This post may contain affiliate links. Please read our disclosure policy.
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 made this on Sunday and we loved it. At 6 hours it was very tough, I thought I had blown it but figuring I had nothing to lose, turned it up to high for 2 hours and it was perfect! The only issue for me is that it is very greasy. I only used 4T butter because it seemed like a lot and the chuck roast was fairly lean. After eating a few bites Sunday I refrigerated the rest and it was embedded in solid grease the next day…heated up fine but I had to drain and blot the meat before we made it — any suggestions for next time?
Hi Leslie, glad you guys enjoyed it! That’s just the nature of this dish and even though your chuck roast was fairly lean, it still gives off a bit of fat so unless you want it to be grease-less for next time, you could trim the fat of the chuck roast?
Hi Leslie:
I wouldn’t trim the fat. If you cook it fat side up, the fat will run through the roast, and help to tenderize it. I always buy my meat with lots of marbeling throughout. You can use a gravy separator at the end. It takes the fat out of the gravy. I use this one …………Swing-A-Way S2062T Easy Release Grease Separator. I got it on Amazon and it is the best one I’ve use in over 40 years of cooking.
anytime I use make a roast I prefer shoulder roast over chuck because it is a bit leaner and may cut down on the grease a bit. :)
I made this today. Wow! Can I just say this is the best roast I have ever eaten and was a huge hit with my husband and kids. So easy…so delicious. This will become a regular at our dinner table. :)
Salted or unsalted butter?
Unsalted
I just started making it and i used salted butter.. does that mean it will turn out bad?
It just might mean your dish might be slightly saltier.
Being from Mississippi, I can understand COMPLETELY why this is called “Mississippi Roast”! Some of the best cooks in the world are from Mississippi, and so, some of the best recipes come from here.
Is the roast thawed or frozen? Do you place the side of the meat with the fat layer up or down?
It’s thawed roast and you can place it either way – up or down.
It is always better to have the fat on top so when the roast the falt melts and runs through the meat for greater flavor
Also the fat running through the meat, makes the meat more tender.
I am trying this recipe for my boyfriends birthday today. I will let you know how it went. but I just wanted to say that this sounds absolutely delish and my son was the one who wanted to try this.
Aww well I hope you guys love it and happy belated birthday to your boyfriend!
Can you add carrots and vegetables in the crock pot along with the roast?
Hi Sheana, yes you can.
I made this yesterday and it is out of this world delicious! I had to google pepperoncini and learned it was found in the pickles/olives section…loved the little bite it gives; just right.
First thank you for the Mississippi Roast recipe. I’ll definetly be trying this! Second I wanted to let you know you don’t have to make a trip to the post office! Using click & ship online then you can leave the packages @ your mailbox for your carrier to pick up! As a letter carrier myself I assure you I pick up several each day! Hope this info helps free up some time for you! ;-)
Thanks! :)
Can pork roast also be used?!
Yes, I’ve actually done it with pork roast before!
hi! I hope this doesn’t sound dumb, but when you say to “serve with gravy”, do you mean what is left in the crock after cooking or to make extra? thanks!
Hi Alison! Yes, I meant what is left in the crockpot after :) I usually add a bit of arrowroot powder mixed with some water to create a slurry and pour it in to thicken it up a bit but it’s totally optional!