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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.
Hi Julie, thanks for sharing. Can I roast this in oven? If yes, what is the recommended temperature and how long would the cooking time be.? Should the amount of water be increased? Thanks.
Hi Gemma, I haven’t tried roasting this in the oven, but I imagine it’d work. I would do low and slow. So maybe 325 degrees Fahrenheit and approx. 6-7 hours. The amount of water shouldn’t need to be increased because the meat will release liquid already.
I only have olive oil and sea salt butter. Will that work?
I wouldn’t suggest using it. It would be way too salty since this dish is already on the salty side. You’ll definitely want to use unsalted butter.
Mine is in a crock pot right now with 3 more hours left to go. It smells amazing, but there is quite a big of fat around the meat. Do you usually shred the meat and mix it in with all of the fat or get some of the fat out first?
I usually trim it a little if there a lot of fat. Sorry for the delay in this. I was traveling :(
I would love to make this tomorrow but do not have au jus. I do have a brown gravy pkg. Will that work?
Yup, that’ll work!
I’ve never heard of the Pepperoncini??..
This is what they look like: http://www.mezzetta.com/uploads/products/MZ_PRODUCT_PEPERONCINI_01.png
So I made this last night and I was not a fan of the pepperonchinas and perhaps that has more to do with weird pregnacy hormones because my husband loved it as it. I’ll definitely be making this again sans the peppers as it did come out wonderful and it was super easy. Thanks for sharing.
Would there be a big difference in flavor if I didn’t have the peppercinis? I read this recipe long time ago and now I’m ready to make it and I forgot to buy them. I making it tomorrow while I’m at work so I don’t have time to go out and buy them. This looks so good so I’m excited to eat it!
There won’t be a big flavor difference :) it is supposed to add a tiny bit of a spicy kick but you wouldn’t miss it if you didn’t have it.
I’ve now made this several times for my family. They love it! It also is a great meal for the ketogenic diet I’m on. I put this into MyFitness Pal to get the nutritional value and it is a great low carb, high protein meal. I recommend this to friends all the time!
Has anyone cooked on high for 4 hours and if you did. Was it tough?? I have mine in the crockpot and I need to for this afternoon. I have it on low now and thought I might put on high in s few hours….
Can you tell me how this turns out on high for 4 hours? Thank you!
I have made this recipe several time now and am always pleased with how it comes out. Thank you for taking the time to share. This recipe also works well in a pressure cooker in less than hour.