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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.
OMG! This is so yummy. Thank you So much for posting this recipe, it has become my go to slow cooker roast.
Same here, Kathy! I love it!
Do you think I would need to use more water if I add potatoes to the pot?
Yes, I would add slightly more water, maybe 1/2 cup total.
Hi!
I’ve made this twice and the flavor is definitely amazing! However, both times the outside of the roast turned out really dry and tough. I followed the instructions exactly so I looked through the comments to see if anyone else has had the some problem. It looks like I’m the only one, so I was curious if you had any ideas as to what might cause this?
Thank you!
Hi Khloe! That’s so strange! Mine always comes out moist and juicy. The cut of meat you’re using – does it have a lot of fat on it? That might be one reason why it’s coming out dry if it doesn’t have a lot of fat on it.
This is one of my favorite recipes. I loved it. Was so good shredded it and ate in on sandwhich rolls.
Yum! We did the same! So good!
I just made this last night and we loved it! My husband even asked that I make it again and that doesn’t happen very often. We enjoyed the leftovers on a sandwich and a salad today for lunch! I halfed the recipe for two of us and it worked great!
Yay! So glad to hear :) thanks for sharing!
I am making this for the second time this month. The first time I made it I didn’t have pepperoncini but used mild banana rings instead. Came out great. Terrific recipe. Thanks.
Can you please describe “pepperoncini”
I dont recognise this. Also is your gravy a dry mix?
The little green things you see in the photos..that’s a pepperoncini! And yes, my gravy is a dry mix.
I make this roast with wild game (Elk, Venison, Moose, etc.) without the water. It is THE VERY BEST for game. No one can understand why mine is so tender and juicy! The recipe is the secret!
Making this tonight. I have heard rave reviews from other friends that have made this. I just may do what Dianne ^^ said & add a slosh or 2 of the pepperchini juice. :)
I LOVE this roast. As I put the little peppers in, I make sure I have a little “accident” and slosh some of the pepper juice in there too. This roast makes the best sandwiches on either a rustic bread or a toasted onion roll. Add a drizzle of gravy, several slices of the pepperoncini, topped with a slice of Swiss cheese. OMG! I’ve made this just for sandwiches. Also, I use unsalted butter.