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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.
It turned out great; i couldn’t find pepperoncini though.
I found mine jarred on the aisle with the pickles and other peppers. Hope that helps!
It is in the crock pot now and my house smells amazing. My sister made it first and I just had to have it after trying it. She also said it was a little salty, but if you add a potato peeled and/or sliced in half it will absorb a lot of that salt and taste fabulous!
I made this roast today. I have to tell you it was spectacular. Thank you!
This is my Thanksgiving dinner. Thank you. I’ll let you know as this is very different than I normally do for roast. Homemade rolls, potatoes and carrots, Pumpkin Cream Pie. Mmmmm good.
Fantastic, absolute perfection! I had to cut back on the peperoncini still added 3 nice flavour little heat! I won’t wait so long to make this again.
P.S. Mississippi Roast is called Mississippi Roast because Mississippi is HOT like Carolina Reaper hot. Well that’s what I think anyway
Think it will still have good flavor minus the peppers? My little eats what we eat and don’t want it spicy. Thanks!!
We made ours with mild banana pepper rings. What you’re really getting is a little pepper and a lot of vinegar, so you could sub in with that. My family loved it! I served pepperoncini and pickled jalapeños on the side for those who like hot stuff.
Found it greasy and salty, I should have used unsalted butter,
Yes, the ingredients say to use unsalted butter.
What is the nutrition facts for this and the serving size?
Hi, please refer to my FAQ’s as to why I do not have nutrition facts. I apologize for the inconvenience. The serving size is in the recipe. It says Yields: 8-10.
I want to make this for dinner tonight but having a late start today. Can I cook it on high for a shorter amount of time?
Yes, it should work on high for a shorter amount of time. I would say at least 5 hours to make sure meat is cooked through and easily shreddable and tender
I tried cooking it on high for four hours, and the meat was cooked all the way through, but the roast was VERY tough and did not shred a bit. A friend of mine uses this recipe very often and I was so sad mine did not turn out like hers. I am going to make this again tonight but only do the low for 8 hours from now on.
The first time I made this recipe was with an Instant Pot. Took about 1.5 – 2 hours. Delicious. Trying it again today but I’m using a regular crock pot. I’ll stick with 8 hours on low. Don’t want to mess this up.
I’ve died and gone to heaven. Roast beef is my fav Sunday meal. This recipe has so much flavor. It’s now my goto meal. I’m making it for the 2nd time.
I am making this for family dinner and got a bigger roast, 5 pounds. Should I double the ranch and gravy mix?
Yes, I would!