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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
- 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.
The house smells amazing and as if I spent all day in the kitchen. Brilliant!
This was delicious! I love making this so much!
Do you recommend searing the meat first?
you can if you have the time!
@Heather, yeah I recommend that too so the roads will be Brown when you do shred it and it brings more flavor so yeah that’s a definitely yes
Oh man — I SO wanted to love this (it smelled amazing all day) but it’s really REALLY salty! I want to try it again but perhaps cut in half the au jus and ranch packets. Otherwise it’s a total sodium bomb.
@Jordan, are you sure you used the ranch seasoning packet and not the ranch dip packet?
@Jordan, I make sure to get the low sodium gravy mix, and unsalted butter
We love this recipe and have been using it for a while. I just realized I forgot to defrost the roast, do you think I could still get the same results starting from frozen???
you would but it would take slightly longer to cook!
My family loves this, but I have made some changes to the recipe. I only use 1 tablespoon of gravy mix, 1 tablespoon of ranch dressing mix, 1/2 stick of butter, and some of the juice from the jar. In addition, after the roast has cooked, I remove the peppers (take off the stems), finely chop up in the food processor, and add back to the sauce.
@Cheryl, I will try that to help cut down on sodium and fat! Thank you
Add this yesterday. Best roast we have ever tasted. My hubby is a hunter so l used a venison roast. I omitted the water and used small tick of butter. Also realized my peppers were slices not whole. It about a tablespoon or so. So tasty.
I absolutely love this recipe. I’m the cook at home for our family of four and I’m always looking for new slow cooker recipes due to our hectic schedule. This is hands down my favourite I’ve tried so far and has become a staple in our home. For extra depth to the flavours I brown the meat, add a whole onion cut in half, mix the packets into a 1/4 cup of the pepperoncini brine before dropping the roast in and brush the entire roast with melted butter. These steps really help amplify an already great recipe.
I loved this pot roast! My yokel, er…I mean local, grocery did not have pepperoncini, so I used banana peppers. They also did not have au jus gravy mix, so I found a recipe on Pinterest and whipped some up with what I had on hand. Amazing flavors. Like some of your readers, I do not like a lot of salt, so I used only 1/2 packet of ranch and used a whole cup of water to tone the salt down. It was so good and will be my go-to roast recipe from now on.
This is the best! We are hunters, so we use a Venison football roast. We place the roast frozen in the crockpot, add the dry seasonings and butter, no water. Turn it on at midnight, LOW. Freeze leftovers in tins with mashed potatoes, and heat over hot coals while at deer camp!! So yummy!!