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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 am a Hungarian veteran cook with years of entertaining with dinners and pastries. Made this last nite, serving with Hungarian kraut noodles. This was so easy yet utterly delicious! One son even passed up an ethnic dish ? to indulge. I used an English cut roast. Will become a frequent dish in my home.
Would this work in an Instant Pot? What changes would you need to make?
it likely would! the time would be the major change if you were going to use the pressure cooker function of the instant pot…probably an hour on high pressure? i’m not sure because i haven’t actually done it. just an educated guess!
Can i use beef stew boneless chunks for this. If so should I add more water or follow recipe as is?
i don’t think using beef stuff chunks for this will yield the results you are looking for. beef stew chunks aren’t the best cut for this type of roast.
@Gina, depends where you buy it, at Sam’s club the stew meat is chuck from the same cut if meat.
I need to make 6 lbs of this how long do you suggest that I cook it for?
This is the best recipe we LOVE it. Making it for a family gathering this weekend.
if it’s all going in the same slow cooker, i would say at least 10 hours or so? i’m not sure. it depends on if the roast is overlapping sitting in the slow cooker together or not.
If I put two roasts then would I add double the packets and water?
yes
In the crockpot now! I am using pickled hot chili peppers because my husband wants to burn his face off today. I know it will be delicious! Family favorite!
Wow, was this delicious! And easy! I’ve made it several times and I’ll never make a roast any other way. The peppercinis make the dish!
Thank You for sharing this! I can’t wait to try it!
Can I use a packet of brown gravy and a packet of ranch Dips mix?
I personally haven’t tried it that way but I know others have.
I do it with gluten free brown gravy and it’s awesome!
The first time I made this I used salted butter because it was all I had on hand. SUPER salty dish, but good. The next time I used unsalted butter. Could tell no difference; still good, but still too salty for my tastes (but not for my wife’s). The third time, instead of using the packaged ranch I made my own, using the recipe from the NYT. That cut out a third of the sodium content. I also put in a lot more pepperoncini’s the last time. I love ’em! This is excellent as written, the mods are just my preference.
hey there, which recipe did you use for your homemade ranch? :)