Mississippi Roast

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

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 for your face.” Whatever the name, you just need to make this ASAP! Five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

Updated 3/17 with a video below!

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

I discovered this awesome invention on Monday. Something called the Internet and how you can pretty much do everything on it, including making your life a whole heck of a lot easier by creating your own shipping labels and just dropping off the prepaid boxes at your local post office. I’m telling you, apparently, I’ve been living under a rock ;)

How did I not know this?!

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

I went to the post office in the city twice on Monday. The first was in the morning and the line was out the door so I thought I’d try later in the afternoon when maybe folks are busy in meetings.

Nope, the second time I went, it was even worse and there was only two people working! There was no way I could spend 45 minutes just waiting in line so I retreated back to my office wondering when I would actually be able to send my packages to my giveaway winners.

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

It was then, on my personal Facebook, Gerry and my SIL tipped me off that you can do everything you need to do at the post office, ONLINE. Oh my gosh. Life-changing. And why did I never research this myself? Or pay attention to the hundreds of commercials that have been apparently run on television (so my husband told me)?

I was using flat-rate shipping boxes so I printed out my labels, paid for them online, and then walked to the post office yesterday morning, walked straight up to the counter, bypassing allllllllllllll the impatient looking people in line, dropped off my packages at the counter and swiftly walked outta there.

I may or may not have done a little dance and cheer. Ok, I didn’t, but in my head I was doing cartwheels as if I was young and agile again.

This Mississippi Roast involves a slow cooker, five simple ingredients, zero effort, 100% dinner & leftover satisfaction!

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. Who would’ve thought that four pantry item ingredients would yield such an amazing roast? It’s got so much flavor and I could not stop hovering over the slow cooker waiting for it to be done.

I shouldn’t even have to put together a recipe for this since you can just follow these photos below, but for those word-for-word folks, you can print off a copy at the end of the post!

Mississippi Roast
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins

Five simple ingredients, zero effort, 100% dinner & leftover satisfaction! Mississippi roast will be your new family favorite!

Servings: 8 -10
  • 3- pound chuck roast
  • 1- ounce packet of dry ranch seasoning mix
  • 1- ounce packet of dry au jus gravy mix
  • 6 tbsp unsalted butter
  • 1/4 cup water
  • 5-6 pepperoncini
  1. Add 1/4 cup of water into the insert of your slow cooker then place the chuck roast on top.
  2. 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.
  3. Cook on low for 8 hours.
  4. Shred and serve with gravy.
Recipe Notes

Click here for a quick recipe video for your viewing pleasure!

You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I'd go light on the salt for the side dishes that you're serving with this roast.

Yes, if you want to add vegetables to the slow cooker to cook along with the roast, you can certainly do so. I would add it in 2-3 hours before the roast is done. Potatoes, carrots, celery, whatever you like!


Posted on December 18, 2013

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


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  1. tammy
    02/23/2016 at 12:29 am

    I’d like to make this in my pressure cooker… any suggestions for how long?
    any other tips?

    • Julie
      02/23/2016 at 7:22 am

      Hi Tammy, I’m sorry I’m not much help. I have never used a pressure cooker before so I cannot offer any good tips or suggestions.

    • 03/09/2016 at 7:07 pm

      I have mine in the pressure cooker right now. I started it at 15 minutes but it was still frozen so I’ll probably have to go back and add 15 minutes more. Did you try this? I’ll try my best to report back tonight!

      • 03/10/2016 at 12:57 pm

        Turned out super yummy. I had to put it in for 45 minutes but I feel like if it wasn’t frozen when I started then I could have gotten away with 30 minutes or less.

    • Rebecca Haggard
      03/17/2016 at 2:55 pm

      I have to say, I made this recipe slow cook and pressure cook and there was no comparison, slow cook was 100% better. Will never make it pressure cook again. Most pressure cook is great, but not this one.

  2. Melissa
    02/23/2016 at 9:29 am

    I made this last month for the first time and my husband loved it so much he’s asked for it 3x since then. I didn’t have ranch or au jus mix on hand the first time, so I made a simple ranch dressing and slathered it on the roast, then added a packet of onion soup mix along with the pepperoncinis and butter. It was so delicious we could hardly believe it! The leftovers make excellent tacos – quick pickle some thinly sliced radishes, add cilantro, some cotija cheese and you have a whole new meal from this amazing roast.

  3. aaron sanborn
    02/26/2016 at 9:29 am

    When I normally do roasts I like to sear them in a cast iron skillet before placing the roast in my crock-pot. I noticed you just put the roast directly in the crock-pot. Will searing it 1st affect my outcome in any way?

    • Julie
      02/28/2016 at 8:32 am

      Nope, definitely won’t affect your outcome! It would give it more flavor so yay! :)

    • Pat G
      03/30/2016 at 10:06 pm

      I am a gourmet cook and usually make small changes in recipes……but this one I went exactly by the recipe my granddaughter told he if was the very best roast she had ever eaten. All of the others agreed!

  4. Stacy
    03/17/2016 at 12:57 pm

    Can you cook this on high? Or will it ruin the tenderness?

    • Julie
      03/18/2016 at 7:29 am

      I haven’t tried that before but I’ve never had issues cooking meat on high in the slow cooker so I would say you should try.

  5. Carole
    03/21/2016 at 8:10 pm

    Did u ever try this with a different kind of roast?

    • Julie
      03/22/2016 at 9:34 am

      I’ve tried it with pork but haven’t tried it with any other kind!

  6. Ken gingerich
    03/23/2016 at 6:06 pm

    What if I tried this on lamb,what do you think

    • Julie
      03/24/2016 at 8:36 am

      I personally haven’t tried this on lamb but I’m sure it’d taste great!

  7. Isabelle
    03/28/2016 at 1:46 pm

    This turned out delicious! My family LOVED it!!! Thank you!

  8. Sheryl
    03/28/2016 at 5:45 pm

    FANTASTIC!!!!! I did change the water to Beef Broth and added 1 Bay Leaf. Also – only had Sliced Peperoncini Peppers -they worked just fine!! Making Burritos tonight with the leftovers. THANKS FOR THE YUMMY RECIPE

  9. Alisha
    03/30/2016 at 12:44 pm

    This has to be the best roast I have ever tasted. And believe me, I’ve never liked roast before because it taste so blah, BUT no this one! Thanks for the recipe!!

  10. Jennifer
    04/08/2016 at 5:18 pm

    Made this tonight. I am not a butter person, so I was skeptical… but it really did add the right touch of flavor! I was worried about the calorie count, but as long as you are mindful of portion size and your sodium intake for the rest of the day, it can fit into a healthy, balanced day. Definitely a keeper!! My 2 year old loved it, too!

  11. 04/10/2016 at 1:21 pm

    I have made this recipe several time now and am always pleased with how it comes out. Thank you for taking the time to share. This recipe also works well in a pressure cooker in less than hour.

  12. Donna
    04/23/2016 at 11:54 am

    Has anyone cooked on high for 4 hours and if you did. Was it tough?? I have mine in the crockpot and I need to for this afternoon. I have it on low now and thought I might put on high in s few hours….

    • Melissa
      08/23/2016 at 12:02 pm

      Can you tell me how this turns out on high for 4 hours? Thank you!

  13. Joyce
    04/27/2016 at 12:48 pm

    I’ve now made this several times for my family. They love it! It also is a great meal for the ketogenic diet I’m on. I put this into MyFitness Pal to get the nutritional value and it is a great low carb, high protein meal. I recommend this to friends all the time!

  14. Valerie
    04/27/2016 at 11:41 pm

    Would there be a big difference in flavor if I didn’t have the peppercinis? I read this recipe long time ago and now I’m ready to make it and I forgot to buy them. I making it tomorrow while I’m at work so I don’t have time to go out and buy them. This looks so good so I’m excited to eat it!

    • Julie
      04/28/2016 at 6:36 am

      There won’t be a big flavor difference :) it is supposed to add a tiny bit of a spicy kick but you wouldn’t miss it if you didn’t have it.

  15. Jenn
    05/01/2016 at 1:01 am

    So I made this last night and I was not a fan of the pepperonchinas and perhaps that has more to do with weird pregnacy hormones because my husband loved it as it. I’ll definitely be making this again sans the peppers as it did come out wonderful and it was super easy. Thanks for sharing.

  16. Anina
    05/02/2016 at 4:49 pm

    I’ve never heard of the Pepperoncini??..

  17. Delilah
    05/04/2016 at 1:18 pm

    I would love to make this tomorrow but do not have au jus. I do have a brown gravy pkg. Will that work?

    • Julie
      05/04/2016 at 4:04 pm

      Yup, that’ll work!

  18. Angie
    05/05/2016 at 6:05 pm

    Mine is in a crock pot right now with 3 more hours left to go. It smells amazing, but there is quite a big of fat around the meat. Do you usually shred the meat and mix it in with all of the fat or get some of the fat out first?

    • Julie
      05/07/2016 at 9:57 am

      I usually trim it a little if there a lot of fat. Sorry for the delay in this. I was traveling :(

  19. Anna
    05/06/2016 at 4:27 pm

    I only have olive oil and sea salt butter. Will that work?

    • Julie
      05/07/2016 at 9:57 am

      I wouldn’t suggest using it. It would be way too salty since this dish is already on the salty side. You’ll definitely want to use unsalted butter.

  20. Gemma young
    05/06/2016 at 4:29 pm

    Hi Julie, thanks for sharing. Can I roast this in oven? If yes, what is the recommended temperature and how long would the cooking time be.? Should the amount of water be increased? Thanks.

    • Julie
      05/07/2016 at 9:58 am

      Hi Gemma, I haven’t tried roasting this in the oven, but I imagine it’d work. I would do low and slow. So maybe 325 degrees Fahrenheit and approx. 6-7 hours. The amount of water shouldn’t need to be increased because the meat will release liquid already.

  21. Vicki
    05/13/2016 at 10:52 pm

    This is delicious! I’ve made it twice,; if there some way to make it less salty?

    • Julie
      05/14/2016 at 7:02 pm

      The only way that I can think of is to make your own au jus gravy seasoning so you can control the salt content. I hope that helps and that you continue to enjoy!

      • Lynne
        05/17/2016 at 3:27 pm

        Do you think you could use Mrs Dash or Herbox sodium-free bouillon?

      • Julie
        05/18/2016 at 11:37 am

        Hi, I wouldn’t recommend Mrs. Dash but the Herbox – is it beef flavor?

  22. erin
    05/23/2016 at 9:04 pm

    Have you ever cooked multiple in a roaster? I am doing this for a large group and didn’t want to use up all my counter space with multiple crock pots.

    • Julie
      05/24/2016 at 2:11 pm

      Hi, I actually haven’t! Since you are cooking this for a large group, I’m hesitant to tell you to do it and have it not work because well, then you’d have no food for the guests! I’m sorry I’m not much help in this situation but maybe you could do 1 in the slow cooker and then 1 in the oven?

  23. Betty
    05/25/2016 at 5:19 pm

    We have a rather large pork loin and they have a tendency to be very dry when roasted in the oven. Do you think the pork loin could be substituted instead of the beef with the same ingredients used in your recipe?

    • Julie
      05/26/2016 at 9:30 am

      Yes, I’ve done it with pork before but it does tend to be drier too. I would reduce the time a bit.

  24. Marie
    05/31/2016 at 9:07 pm

    Don’t have au jus packet so bummed do you suggest 1:/2 can of beef broth, two beef cubes or just a packet of onion soup mix?

    • Julie
      06/01/2016 at 6:50 pm

      I’m not sure the flavor would turn out the same, Marie! You can try it, though but I can’t guarantee it’ll be the same taste – but, it should be fairly close!

  25. Louise
    06/08/2016 at 2:57 pm

    Looks and sounds wonderful

  26. Alison Donoho
    06/10/2016 at 11:03 pm

    I am a part of a meal exchange group and would love to make this for my meal this month; however, we would need to be able to freeze it. Do you think I could put all the ingredients in a freezer bag and on the day they want to cook they could just thaw and put in crock pot?

    • Julie
      06/11/2016 at 7:26 am

      I’ve never frozen it prior to cooking. It’s an interesting thought. I don’t see why it wouldn’t work, honestly. Definitely give it a go!

      • Alison Donoho
        06/11/2016 at 3:37 pm

        I will give it a go and let you know!

  27. R2K2
    06/12/2016 at 7:06 pm

    This recipe is THE BEST beef roast I have ever consumed…and everyone I’ve passed recipe on to agrees!! I usually save this for the colder months. I always follow recipe, with the exception of using brown gravy packet a couple times (didn’t seem to change the flavor)!! Because of this recipe alone I have made your other dishes, they are fantastic as well (currently baking “honey soy chicken)”!!! Nice work!!

  28. Debbie
    06/20/2016 at 6:24 pm

    I did not have powder au ju csn I use powder beef gravy mix

    • Julie
      06/21/2016 at 7:18 am

      Yes, you can.

  29. Emily Easter
    06/22/2016 at 11:54 am

    Ohhhh I’ve made this plenty of times for family events and everyone loves it! This time I bought salted butter instead of unsalted :/ sodium wise I no it’ll be high but will it make it to salty?

    • Julie
      06/23/2016 at 7:17 am

      I’m not sure how salty is too salty. Everyone’s salt preference is so different so I really can’t say. My advice would be to still make it and see :)

  30. Johnny Carr
    06/30/2016 at 10:50 pm

    I have cooked several chuck roasts in the slow cooker before and always put the potatoes and carrots in at the very beginning. They turned out nice and tender plus I hate to take the top off a slow cooker. Do you think it would be different in this recipe?

    • Julie
      07/01/2016 at 7:55 am

      Nope, you could definitely do it that way with this recipe too!

  31. Antonio Ybarra
    07/06/2016 at 12:43 pm

    Hi this looks absolutely looks delicious. But I was wondering how I can check it when it’s done.

    • Julie
      07/07/2016 at 6:41 am

      You’ll know when it’s done if you can easily shred the meat with a fork or if you use a meat thermometer to check the internal temperature.

  32. Mandy
    07/09/2016 at 6:02 pm

    I’m excited to make this ! I’m making it tomorrow

  33. VickVi DorionV
    07/13/2016 at 4:27 pm

    Unfortunately the Hidden Valley Ranch Dressing packet you show has MSG in it. That is why I would never use it. Shame on companies for putting that in their ingredients.

  34. Dawn
    07/17/2016 at 5:21 am

    Does the peppercorn make it spicy

    • Julie
      07/18/2016 at 7:52 am

      I didn’t find it to make it terribly spicy. Maybe a slight hint but if you don’t want to chance it, you can omit it.

  35. Bob
    07/17/2016 at 6:37 pm

    I only have a 6 Qt should I add more liquid to it or adjust anything?

    • Julie
      07/18/2016 at 7:52 am

      My slow cooker is a 6 quart, too.

  36. Marilou Lacy
    07/23/2016 at 9:13 am

    I have seen some sites where people were afraid to try this recipe due to the amt. of fat (afraid it would taste like pure fat). My daughter in law nailed it! It is beef comfit and when the French slow cook their duck in 100% fat it doesnt taste fat it tastes succulent. So too with this, succulent is the best description. Never heard this describe a simple chuck roast before have you?

    07/23/2016 at 11:37 pm

    Just made ours took 8 hrs from start to finish. Baby carrots potatoes pepichini ranch dressing before hr done we threaded the roast an cook for another hr. It turned out great

  38. Tianna
    07/25/2016 at 8:45 am

    I love this recipe ! There are so many on Pinterest I’m not sure if this was the one I made the first time because it didn’t ask for water . I also used half of the packets of he au jus and ranch packets 6tbl butter and surrounded the roast with about 5 pepperchini . Cook on low for 8 hours and shred ! I use the juice in the crockpot to make a simple gravy for the mashed potatoes I serve with it . Hawaiin rolls and garlic sautéed green beans ! Amazing amazing amazing !!!! I’ve been trying to nail a roast recipe for awhile now and I’ve made this 4-5 times . Always perfect .

  39. Katie
    07/28/2016 at 10:45 am

    We are on vacation and I am making this for dinner tonight – should fit the bill perfectly!!!!

  40. Lola
    07/30/2016 at 12:10 pm

    Making this tomorrow but I have to ask a question first. I have a small cooked can I cut the recipe by half???? I am going to try it and let you know :)

    • Julie
      07/30/2016 at 7:02 pm

      Yup, you can definitely cut the recipe in half

      • Lola
        07/30/2016 at 11:49 pm

        Thank you. I will definitely let you know how it turns out :)

  41. Patricia Wedge
    08/04/2016 at 1:18 pm

    My husband loves this roast! Thank you so much for sharing it!

  42. Marianne
    08/05/2016 at 8:58 am

    Would sliced pepperoncinis make it spicier or should they work just the same? Excited to try this my DIL said this is the best ever!

    • Julie
      08/06/2016 at 7:33 am

      They should be just the same!

  43. Annie
    08/06/2016 at 7:31 pm

    Hi Julie, I was wondering, I do have pepperoncini on hand but I also have a gigantic bag of dried red chili peppers that I’ve never opened. I bought them because i wanted to make Gen. Gau’s Chicken and never did :o (lazy) Could I use the red chili peppers instead of the pepperoncinis? If so, how many and when would I put them in? My son loves spicy hot food!

    • Julie
      08/07/2016 at 7:57 pm

      Hmm, I don’t think the dried red chili peppers would yield the correct flavor with this dish. BUT! I have a Chinese cucumber recipe coming soon and it uses those red chili peppers :)

  44. Sherry
    08/09/2016 at 8:16 am

    We absolutely love this recipe! Makes the best roast ever! Thank you for sharing!

  45. Alexandra Belden
    08/13/2016 at 6:06 pm

    If I skip the auju would that make a difference? Left it at the grocery store during check out :(

    • Julie
      08/13/2016 at 6:31 pm

      Yes, it would make a huge difference since that is the main flavor packet for this dish and the thing that makes the gravy! If you omitted it, your roast would taste like butter and ranch (haha, which honestly might not be a bad thing but that is not what you’re going for in this dish).

  46. Stacey
    08/16/2016 at 8:28 pm

    OMG this is SOOOOOO good! I did omit the pepperoncini and all I had was brown gravy mix and salted butter, butter this was awesome. Will definitely make again and again and again!

  47. Mikal
    08/22/2016 at 9:45 pm

    My wife and I just ate this and let me tell you, we shed tears! IT’S SO DAMN GOOD!!! We didn’t alter the recipe at all, except for cooking it on high for 5 hours. OMG the flavor was off the chart. THANK YOU FOR SHARING THIS! :-)

  48. Linda McGuire
    08/23/2016 at 11:53 pm

    Had this last week at a friend’s house and loved it. She said she gets all her recipes on Pinterest. I told my son how great it was and he said I needed to make it for him. He will get to taste it for himself . Have it all ready to go it’s in the fridge will cook in AM. He can’t wait.

  49. Layla
    08/28/2016 at 9:05 pm

    I have made this many times. I don’t have the ranch packet this time, think I can substitute regular ranch dressing from the bottle?

    • Julie
      08/29/2016 at 7:44 am

      Hmm, you probably could but it might taste overwhelmingly ranchy. You could try it, though. Like maybe 1/4 cup of ranch

  50. Natalie
    08/30/2016 at 2:46 pm

    Was your roast thawed or frozen?

    If I cut this recipe in half or use a very small roast would I need to cut the cooking time a little bit as well or just cook for the full 8 hours still. I’m worried about it drying out

    • Julie
      08/31/2016 at 7:46 am

      Mine was thawed. Yes, if you use a smaller roast, definitely cut down the cooking time.

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