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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.
The flavor of this roast is fabulous! However, the grease and fat were way too much for our taste. Next time I will cut the butter in 1/2, add more water and more peppers. Thanks so much for posting this.
Quick question as I am going to mak it this week, is it spicy? I showed my husband your recipe and he said YES PLEASE! However my in laws live with us and his mother finds cracked pepper spicy. How spicy is this? Should I plan a different protein for her?
I’ve mentioned in previous comments that I personally do not find it spicy at all. However, if your in-laws are sensitive to spice, I would just omit the peppers entirely.
I want to put this in the crockpot before work and really want veggies with it do you think it would be ok to cook veggies with it from the start?
The veggies will likely be super mushy by the end of it :(
Well they are in the now :( I wanted everything to be done when I got home from work this afternoon.
The veggies weren’t mushy at all when I added them at the beginning. They soaked up all the juices and were really good! Actually making it the same way again today!
Julie , can you use pickled peppers, my grocery didn’t have fresh.
Yes, you can!
All the grocery store had was a beef chuck tender roast whole. I’m assuming I cook it the same. What do you think.
It should be fine.
I made this using a pork loin. It was very good, the pepperoncini gave it a unique flavor that my family loved.
We loved this but would like to have it be less salty….. can you help me please?
You could use half of the au jus packet next time. I think that’s what gives the dish most of its saltiness.
My grocery store sucks and only had rump roasts. No chuck. ? I’ve made this a million times with the chuck roast and it is our favorite dish! Do you think the rump roast will ruin it?
I’ve never tried rump roast before. It might turn out a little more dry than usual since chuck roast is the best for this type of recipe!
I absolutely love this recipe i frequently make it…… but as of recently I can’t find the Au jus packs anywhere …..is there something I can use instead of it maybe a brown gravy pack or something??
Yes, I believe others have used a brown gravy pack before and it’s worked fine.
This absolutely, hands down, the bomb! I know it’s probably not healthy, but my family and I are making this out staple Christmas dinner. Homemade mashed potatoes, peas and warm dinner rolls. I use a roast from a recently butchered cow from my mother in law’s farm, and the meat was the most tender meat I’ve ever had. Make this. You can’t screw it up, you will want to make it again and again.