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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!

Mississippi roast on a white plate with pepperoncini on the bottom. The plate is sitting on top of a purple polka dotted towel with a gravy boat in the background.
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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!

Mississippi roast on a white plate with pepperoncini on the bottom. The plate is sitting on top of a purple polka dotted towel with a gravy boat in the background.

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!

Up close shot of Mississippi roast with the au jus smothered on top. Pepperoncini can be seen along the rim of the white plate that the roast is plated on.

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.

Up close shot of Mississippi roast with the au jus smothered on top. Pepperoncini can be seen along the rim of the white plate that the roast is plated on and also a purple polka dotted towel.

If you love this Mississippi Roast recipe, you may like these other slow cooker recipes:

 

4.70 from 85 votes

Mississippi Roast

Five simple ingredients, zero effort, 100% dinner & leftover satisfaction! Mississippi roast will be your new family favorite!
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8

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
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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.

Video

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!

Nutrition

Serving: 1serving, Calories: 394kcal, Carbohydrates: 2g, Protein: 33g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 2g, Cholesterol: 140mg, Sodium: 420mg, Potassium: 586mg, Fiber: 0.3g, Sugar: 0.2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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886 Comments

  1. Just got home form the store with all the ingredients , will b making this tomorrow , can’t wait to try it ;)

  2. Hi I was wondering I am short on time so is it okay to cook it on high for 4-6 hours instead of low 8 hours?

    1. Hi Chrystal, though I have not done it before, I’m pretty sure that’s enough time for the meat to tenderize and be able to be shredded easily. Enjoy!

  3. This recipe is great!! I’ve made all different types to pot roast and this by far is my husbands favorite.

    1. I don’t think the flavors would turn out the same since beef has a deeper, more robust flavor. You’re certainly welcome to try!

  4. Holy mackerel! I am NOT a meat and potatoes gal…….but I thought I’d try this recipe for the hubby…and it was to DIE for! I left out the pepperoncinis and water. And used a whole stick of butter like one of the readers suggested. This is the only pot roast I’ve ever tasted that I actually liked..Thanks for sharing!

  5. Hi! I’m still somewhat new to the crockpot world, so I was wondering if the meat should be frozen or thawed when putting it into the crockpot. Thank you for clarifying, I’m so excited to try this recipe!

  6. I made a variation of this for Super Bowl Sunday. It was called 3 envelope pot roast. It added a packet of Italian dressing seasoning. It was the best thing I’ve ever made in the slow cooker. I’ll be trying your version too. Thanks!

  7. This looks delicious. My man hates Ranch though. Does the flavor come through? Or do you think I can sneak it in there?