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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 tonight. I am not a butter person, so I was skeptical… but it really did add the right touch of flavor! I was worried about the calorie count, but as long as you are mindful of portion size and your sodium intake for the rest of the day, it can fit into a healthy, balanced day. Definitely a keeper!! My 2 year old loved it, too!
This has to be the best roast I have ever tasted. And believe me, I’ve never liked roast before because it taste so blah, BUT no this one! Thanks for the recipe!!
FANTASTIC!!!!! I did change the water to Beef Broth and added 1 Bay Leaf. Also – only had Sliced Peperoncini Peppers -they worked just fine!! Making Burritos tonight with the leftovers. THANKS FOR THE YUMMY RECIPE
This turned out delicious! My family LOVED it!!! Thank you!
What if I tried this on lamb,what do you think
I personally haven’t tried this on lamb but I’m sure it’d taste great!
Did u ever try this with a different kind of roast?
I’ve tried it with pork but haven’t tried it with any other kind!
Can you cook this on high? Or will it ruin the tenderness?
I haven’t tried that before but I’ve never had issues cooking meat on high in the slow cooker so I would say you should try.
When I normally do roasts I like to sear them in a cast iron skillet before placing the roast in my crock-pot. I noticed you just put the roast directly in the crock-pot. Will searing it 1st affect my outcome in any way?
Nope, definitely won’t affect your outcome! It would give it more flavor so yay! :)
I am a gourmet cook and usually make small changes in recipes……but this one I went exactly by the recipe my granddaughter told he if was the very best roast she had ever eaten. All of the others agreed!
I made this last month for the first time and my husband loved it so much he’s asked for it 3x since then. I didn’t have ranch or au jus mix on hand the first time, so I made a simple ranch dressing and slathered it on the roast, then added a packet of onion soup mix along with the pepperoncinis and butter. It was so delicious we could hardly believe it! The leftovers make excellent tacos – quick pickle some thinly sliced radishes, add cilantro, some cotija cheese and you have a whole new meal from this amazing roast.
I’d like to make this in my pressure cooker… any suggestions for how long?
any other tips?
Hi Tammy, I’m sorry I’m not much help. I have never used a pressure cooker before so I cannot offer any good tips or suggestions.
I have mine in the pressure cooker right now. I started it at 15 minutes but it was still frozen so I’ll probably have to go back and add 15 minutes more. Did you try this? I’ll try my best to report back tonight!
Turned out super yummy. I had to put it in for 45 minutes but I feel like if it wasn’t frozen when I started then I could have gotten away with 30 minutes or less.
I have to say, I made this recipe slow cook and pressure cook and there was no comparison, slow cook was 100% better. Will never make it pressure cook again. Most pressure cook is great, but not this one.