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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 have made this three times now and it’s amazing every single time! One of mine and my husbands favorites! Melts in your mouth, and so good over rice. Thank you for sharing it!
I’ve made this recipe several times…and I know get creative with it. I’ve add mushrooms and onions…and they were the bomb! I’ve also added potatoes and carrots. And today, I’m twisting it up even more by using a pork roast, added mushrooms, onions, carrots, baby red potatoes and I even threw in some brussel sprouts (basically I cleaned out my veggie drawer!). So if want to do a whole meal in a slow cooker…this is a great starter recipe to keep adding too.
How did it turn out with the pork roast? I have a pork roast to use up and am thinking this would be a great recipe for for it. I was just looking to see if someone had already tried it!
Julie, this is a wonderful recipe! – thank you for sharing. I made it today and the roast was delicious, tender and juicy. I adjusted the recipe slightly in response to some reviewer comments about saltiness. I purchased a 2 lb. chuck roast and used only half of the ranch dressing mix, and a McCormick herb gravy mix instead of the au jus mix. I used about 4 oz. of banana peppers instead of pepperoncini. The peppers gave the roast gravy a subtle, delightful tang reminiscent of sauerbraten, but not as strong. I served the roast over a bed of mashed potatoes. This is altogether a great family and company dish that everyone will enjoy.
Thanks for letting everyone know how you adjusted it! Very much appreciated :)
We made this yesterday for the super bowl and served it on mini French baguettes and dipped it in the au jus gravy. It was amazing! Just wondering if there’s a way to double the gravy, though. Thanks!
Hi Catherine, I’m glad you all enjoyed this for super bowl! To double the gravy, I would use a separate pot on the stove and mix together another batch of the butter, ranch mix and au jus mix! :) hope that helps!
This is the third time for me making this recipe using the packets and it is very good. I also put baby portabella mushrooms in it and they really absorb the flavors!
I just tried this yesterday after my wife saw it on GMA We d a 4.15lb bottom round roast and it came out DELICIOUS! Almost like sauerbraten due to the vinegar in the peppers.! So easy !
Hands down, SO GOOD!!
If I cook on high instead of low- how long? Thanks! Looks delish!
I haven’t done this myself but you probably could for 4-5 hours.
How long should I cook this is I use a pork loin instead of roast? I picked up the wrong thing ath the store…
Sorry, I’m not sure. I haven’t cooked it with that cut of meat before so I can’t attest to whether or not it’ll come out with a time I guess on. I assume, to the best of my knowledge, that it could be cooked about 6 hours since pork can be dried out.
I just made this and my husband and 13-year old could NOT get enough of it! Thank you, thank you!!