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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.
Made this for Easter Sunday & the family ♡ed it. This will now be a go to recipe. I was wondering if I could use this recipe with a Boston butt? Not sure if the ingredients will blend as well as it did with the beef. – Thanks
I’ve done it with pork before and it worked great!
When you cooked pork like the Mississippi Roast did you use the au jus and the dressing packet?
Yup, cooked it the exact same way like the Mississippi roast :)
This has been our Christmas Eve supper for almost 40 years. We only use the Chuck roast. peppers, salt and pepper, 2 cans of beef consomme found
in the soup aisle and 1 can of beer. The beer helps tenderize and adds flavor. I don’t like peppers so I put them in cheesecloth and add them to my crock pot so they may be put in a dish for serving.
This is an awesome recipe. There are several things you can do to put your own spin on the dish. To cut down on fat, try a low sodium beef broth or some red wine in place of butter. There are also reduced sodium gravy / au jus mixes available. Vegetables are great in this and I have used small red skinned potatoes and carrots. This also makes an awesome sandwich. I like to butter bread, spread some of the meat over and top with a shredded Italian blend bake open faced in oven and then put the halves together for an amazing roast beef and cheese sandwich. If anyone has tried variations, please share.
I make this all the time without any water at all. That’s the way the first recipe that I found for ths roast instructed. It turns out beautifully browned and tender with no water, and in my experience it is usually done in 5 hours or less on low, so just check it earlier. Because this roast it’s cooked with a stick of butter, I usually remove the roast from the crock pot and tent it with foil. Then I remove the pan drippings to a small saucepan and put them in the refrigerator for a couple of hours. You would be shocked at the amount of fat that you can skim from the drippings if you do this. I do agree it’s a little on the salty side. So, season it well with pepper before you put it in the crock pot and add a tablespoon or two of the peperoncini juice to offset the saltiness. Also worth noting that I always pull the stems out of the peperoncini before I add them to the crock pot.
Bottom line: Easiest most delicious pot roast I have ever made. Works every time, with any typical pot roast cut of beef.
Made this the other night…my husband said it was the best roast he’s ever had (and that’s saying a lot)!! I did substitute a packet of brown gravy mix for the au jus mix because that’s all I had. I also didn’t add any water, which I’m glad I didn’t because it really didn’t need it! Thanks for sharing this recipe! I will definitely be putting it in my “to keep” pile!!
Hi! Thank you for this recipe I am making it tonight!. I don’t want 8 hours.Can I cook on high for less amount of time? I am nervous about ruining the roast.
I haven’t cooked it on high myself but I’d imagine 5-6 hours on high would be okay, but I can’t be certain.
Can you use regular brown gravy mix instead of Au Jux?
I believe it might come out with a different taste but I’m not certain as I’ve only used au jux mix with this.
I made this with a packet of brown gray because I didn’t have au jus and it turned out great. I also used some of the pepercini juice instead of water.
Could you use Lipton French onion soup dry pack instead of at jus or gravy or in addition to
Very delicious. I’ve made this many times. I usually cook it on low for 3 hours then on high for a couple hours if I’m short on time.
My boyfriend doesn’t like peppers. I’m not sure what they add to the roast…but, would it still be alright without it? That’s the only thing that’s keeping me from doing it…and the comments about it being way too salty because no liquid is added. Any suggestions would be appreciated :)
Yes, I’ve answered previous comments stating that it is perfectly ok to not add the peppers. Also, if you’re afraid it’ll be too salty, I suggest using half the packets of seasoning instead of the full packet. I think it’ll still turn out great. Enjoy!
My husband and I both dislike peppers, and he ADORES onions, so instead of peppers, I cut up a large onion in big wedges and put it on top of and around the roast. Cut into large wedges, it won’t cook down so quickly before the roast is done. Turns out great!
If you want to make it less salty throw a couple of potato halves into the pot, until they are just cooked.
They will absorb a lot of the salt. If you leave them too long it won’t work.
When taken from the pot discard them.
Have a Joyful Day :~D
Charlie
Just made this. I haven’t even shredded the meat yet but I keep picking at it while it cooks. It is absolutely delicious. Will definitely make this again.