This post may contain affiliate links. Please read our disclosure policy.
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
- 3 pounds (1 ⅓ kg) chuck roast
- 1 ounce (28 ⅓ g) packet of dry ranch seasoning mix
- 1 ounce (28 ⅓ g) packet of dry au jus gravy mix
- 6 tablespoons (84 g) unsalted butter
- ¼ cup (59 ⅐ ml) water
- 6 pepperoncini
Instructions
- Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.
- Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
- Cook on low for 8 hours.
- Shred and serve with gravy.
I actually did this with 3 pounds of pork tenderloin – two 1 1/2 pound pieces – and it is absolutely delicious. No change to anything in the recipe – just the pork. Thanks for the easy recipe Julie!
@Gail, Oh man, I have to do that. Doing a tenderloin this week. Th for the tip.🤗
@Gail, I do it with pork too as it’s my preferance (get a huge loin at Sam’s and cut it up into chops, roasts and chunks for carnitas or souvlaki). SOOOO good!
Made this roast for dinner tonight. Delicious!! Didn’t have pepperoncinis so used banana pepper rings and 5 fresh banana peppers. After shredding put meat back into gravy while I made the mashed potatoes. Served it over the potatoes. Yummy in our Tummies! Thank you for sharing your recipe. Will definitely make AGAIN!!
One of my family’s favorites! Once it is done, I have started shredding the meat and putting it back into the juice for about 30 mins, and it really bring out the flavor even more!
Excellent
Kids even like it!!
Is the a substitute for the Au Jus packet? I have bullion cubes or a can of beef broth.
beef broth could work, not as flavorful but could work. many folks in the comments said they have tried it with both methods.
@Rhonda, the dry onion soup mix works well also!
Can you use a rump roast instead?
Hi, I haven’t cooked with that so I’m not sure if it’ll end up being too tough.
@Julie Wampler,
I use rump roast everytime. I don’t like a lot of meats with too much fat and rump roast is a little more lean. It comes out great everytime!
What does it mean by water in the Insert? Or does it just mean I like,just in the Crock-Pot ?
Yeah, like the pot that is holding all the ingredients.
I don’t have any pepperoncini peppers. Can I add a bit of ACV to the mix?
you could, but be careful with adding too much
Found this recipe a few months ago and followed it exactly although a few times I added potatoes and carrots. It’s one of our favs now! It’s part of our rotation now. Thank you!
@Heather, when did you add the potatoes and carrots?
Best ever, easy, fast and in a sense cheap by using chuck, fits all of my qualifications for a great recipe, an added bonus clear instructions. No worries about the result, it’s fabulous every time❤️