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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.
How can I make gravy out of the shredded beef? Cornstarch/water?? Flour/water? If so how much?
I would use cornstarch. I usually do 1 or 2 tablespoons of cornstarch to 3-4 tablespoons of water.
Hi Julie! I’m obsessed with this recipe. I’m making it for a 4th time today and ever since the first time I made it and it fell apart (in a good way!) in the crockpot, the following two times it did not shred at all and I can’t, for the life of me, figure out why! I’m 5 hours into this one and it’s still pretty solid and not pulling apart. It’s a 2.3lb roast, could that be why? It’s cooking on low, followed every other instruction to a tee. Thanks!!
Have you been opening the slow cooker to check on it a lot? That could be why. Are you buying the same cut of meat? 2.3 pounds for 5 hours should be enough for it to shred.
I have had the same problem occasionally the roast won’t shred. I cook the same cut of meat on low, I thought maybe it was just a bad cut of meat. I never open my crockpot when cooking. I’m rather at a loss. Could it be that my cook time should be reduced? Any suggestions?
Are you buying chuck roast or another cut of meat? The longer you cook meat it should get more tender and fall apart so I’m wondering if it’s the cut of meat you’re getting.
Could I use basic Brown Gravy instead?
I haven’t tried it myself but a lot of others have (numerous comments about it) so I think it’ll be okay!
Looking forward to making this!
I don’t have the 8 hours to cook it though so I wanted to check in about people’s experiences cooking the night before and then having it warm the next day?
Or any other recommendations when you have only 6ish hours? Thanks!
Maybe instead of the whole roast, cube it up so it doesn’t have to cook a giant roast but smaller pieces should make it be okay/cooked through/tender. And it should be fine to be cooked the night before and then warmed up the next day.
yum! Yum! Yum!
This is delicious!
Just wondering if anyone has a ever tried this recipe with a pork roast?
Yes, a bunch of people have, I believe!
we did! And it was just as amazing!
I’m considering doing this in my Dutch oven. Any recommendations of temp and cook time?
Hmm, I haven’t done it in that before but I would imagine about the same amount of time give or take one or two hours.
Can you use the roast if it is frozen? Or should I thaw it first.
Thanks! Love this recipe I’ve made it with beef roast unthawed but I have a ton of my deer meat left frozen I thought I’d try this with.
You could probably do it frozen but it would take a very long time especially if the roast is thick. It’ll take quite a while for the heat to penetrate through it all and then finally cook it.
My family loves this roast! It is so easy, convenient, and amazingly delicious! Thank you so much for sharing this recipe with us.
This recipe also works well in an Instant Pot. When the meat is done, I thicken the juices with a little Wondra flour to make gravy and serve it as a pot roast.
I too have LOVED this recipe and have made it many times, but instead of water, I use 1/2 C of juice from the pepperocinis for extra flavor, and instead of 6 T of butter I use 2 T butter and 2 T olive oil. I use 1/2 C sliced pepperocinis instead of whole, so they get all nice and mixed in with the meat. And, I make this for sandwiches which is always a BIG hit, but this is SO good for tacos or burritos (dinner or breakfast!) :)