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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.
You said you didn’t know why it was named Mississippi Roast. I’m from Mississippi the woman who posted the the recipe is from Mississippi. Thus she named it Mississippi Roast. It is great although she posted the recipe lots of southern ladies were making a version of this way before she posted the recipe. Those peppers and seasonings were used by my grandmother decades ago but no internet blogging back then.
Not all but most of us southern ladies can throw down in the kitchen no recipes required. lol Glad everyone likes it. My grandmothers would melt in your mouth and it was made with home grown peppers and sauce.
All of my life I had made pot roast the same way, passed down to me from my own mother, and we thought it was the best we’d ever eaten. Until I decided to try the Mississippi roast. And that was it. Now, we only eat it prepared this way, and all others seem to have no flavor. So THANK YOU for sharing this recipe…. and sorry, Momma. <3
I left out the au jus gravy mix packet to cut down on the salt and used about a teaspoon of kitchen bouquet. I added onions garlic potatoes and carrots about 90 minutes before it was cooked and tender. The result was mississippi pot roast and it was delicious! I also added some flour to the boiling thin cooking liquid and mixed with tap water until smooth and added to the broth and it made delicious beef gravy. Next time I will cut my chuck roast up into bite size pieces and make beef stew! The leftovers I made stroganoff and open faced roast beef sándwiches
I make mine with a whole jar of the pepper rings!! So good!
I made this and it seemed very fatty. Was my roast too fatty to start with?
yes, unfortunately so
Love doing mississippi roast in our slow cooker, The British version of the mississippi roast is called a pot roast.
This roast was wonderful and very tender. However, I read multiple recipes before preparing this. Some recipes called for 1 1/2 cups of pepperoncini juice. I am so glad I decided not to because the vinegary taste was almost to much for me. Over all, great recipe and I will definitely be making again.
Thank you
I add 2-3 quarter onions placed around the roast. They cook perfectly along with the roast and Peperoncini. When the roast is done I remove from the pot and shred with the onions and peperoncini. I separate the drippings and remove the fat. Make a gravy to put on top of the roast/onions/peperoncini. This makes delicious sandwiches.
We love this amazing roast. I add 2-3 sweet onions quartered. I place them around the roast. When the roast is done, I take it out and shred it along with the onions and peperoncini. I take the liquid from the pot and use my grease separator to get the grease out and make a gravy with the rest of the drippings. I take the roast, onions & peperoncinis and put the gravy on top. This makes great sandwiches. The onions add a delicious flavor to the roast.
I have made this roast with jalapeño multiple times because I can’t find pepperoncini. It gives it the right amount of heat that sneaks up on you but it’s too hot to tolerate.