Mississippi Roast

Posted by Mandy on November 10th, 2011. Filed under: Beef, Main Dishes, Slow Cooker.

A couple months ago a sweet friend of ours from church made our family dinner to help us through a tough time. We had just returned home from Boston for my son’s 18th surgery and we were all exhausted round-the-clock. Let me just tell you that it completely made my day to not have to make dinner that night! And to make it even better, the dinner was absolutely amazing! The roast that Dawn brought us was so tender and flavorful that my kids literally couldn’t get enough…well, at least not the two that were well at the time. My son’s appetite (after a bowel surgery) wasn’t really up to par that night. But my girls ate more meat than I’ve ever seen them eat in one sitting. Needless to say, I had to have that recipe and thankfully Dawn was happy to share with me.

I’ll go ahead and tell you that this isn’t the most healthy meal you can prefer, but just forget about the calories for one night and enjoy yourself. Trust me, it’s worth it! And if you want to try to lighten it up a little, you might try substituting a little beef broth for some of the butter. I plan to do that next time I make this roast, which will no doubt be soon. I love a good chuck roast sale at Kroger! I know, I’m a dork…who really gets excited over a sale at a grocery store? Anyway, now that you know I’m a huge dork that lives for sales at Kroger I’ll go ahead and get right to the recipe. Hope your family enjoys it as much as mine did!

Oh, and just for the record the leftovers of this roast make a killer sandwich the next day!

Mississippi Roast

1 chuck roast

1 packet dry Ranch dressing mix

1 packet Au Jus mix

1 stick butter

5 pepperoncini peppers

Add all ingredients into a slow cooker; cook on low for 8-10 hours. Shred and serve with your favorite sides (mashed potatoes and/or rice are delicious!)

107 Responses to Mississippi Roast

  1. Lori

    This was delicious!! My WHOLE family liked it. That doesn’t happen often!

  2. tammy


  3. daffy

    Been planning on making this and was looking for this recipe. Hope your son is better. I have Crohns and have had bowel resections and other surgeries due to it. IBD and other digestive disorders are so painful. Thanks for the recipe!

  4. Mandy

    You’re so welcome, Daffy! Sorry to hear of your struggles and I pray that you are feeling better!

  5. Darcy

    Is there a lack of liquid? Do I add a certain amount of water? I am hoping to make this tonight but don’t want to have a meal mishap.

  6. Mandy

    No extra liquid needed.

  7. Jennifer

    I made this recipe today and it was killer!! I was also worried about not adding any liquids to the roast when I started cooking it but around lunchtime I came home to check on it and it had made it’s own delicious gravy! It was so good I burned my mouth tasting it over and over! I came home from work, shredded the meat and let it sit in the juice for a while. I made mashed potatoes and served it with fresh bread and some vegetables. My son LOVED it!! I think I will make it again this weekend when my husband can enjoy it as well. It was a hit!!

  8. Mandy

    These kind of comments here make me sooooo happy! :)

  9. Nikki

    Did you sear the meat before putting in the crockpot? How many pounds average roast do you use?

  10. Mandy

    No, you do not have to sear the meat before putting in the crockpot. I always buy my roasts from Kroger and never pay attention to size. So this should work with anything from 3-6 pounds or so, I’d think. Just cook it until the meat shreds easily and you’ll be good to go! :)

  11. Jolene

    I just made this for dinner and it was AMAZING!!! I will be making this again for sure!!

  12. Mandy

    I’m glad that you enjoyed it! :)

  13. Krissy

    This is so good!!! And so easy!! My family loves it!! I serve it over mashed potatoes with rolls. We never have leftovers!!! :)

  14. wendy

    I found this recipe on Pinterest and I had never heard of this roast before. I made it and it is wonderful. Very tasty. I did let it cook for 8 hours and it really does need the 10 hours on low. I will make it again.

  15. Anthony Slover

    Oh so good. Quick easy, made it today and it’s all gone. We have never finished off a whole roast in one meal. So simple and browns up like it was seared.

  16. Rachel

    if I turn it up on high for an hour, will this toughen the meat?

  17. Mandy

    I’ve cooked it on high before when I’m in a hurry and it turned out fine. :)

  18. Betsy

    Any idea the calories in this?
    I am making it as we speak, but am counting calories and don’t know how to guess on this one!

  19. Patti

    Just wondering if the pepperocini peppers are necessary. My family is not a fan of peppers. I however would love them. Others reading this may want to know that as well.

  20. Cole

    Patti – no you do not need the pepperoncinis. I’ve made this several times without them and its always turned out just fine. Additionally, this recipe works just as well with pork roasts as it does beef. I’ve had friends make it with chicken, as well, and be satisfied but suggested adding extra liquid in that event because the chicken will not make enough the way fattier cuts of beef or pork do.

  21. LMadison

    I put this in the crockpot this morning!!! Can’t wait!!

  22. aqui

    My brother recommended I might like this blog. He was once totally right. This publish actually made my day. You cann’t believe simply how much time I had spent for this info! Thanks!

  23. judy

    This is the pot roast recipe I’ve been searching for for my whole married life! It’s perfect! And if you are a dork for getting excited about grocery sales, we can be dorks together!

  24. Jogos de fazenda

    An impressive share! I have just forwarded this onto a friend who has been
    conducting a little research on this. And he in fact bought me breakfast simply because I discovered it for him…
    lol. So allow me to reword this…. Thanks for the meal!!

    But yeah, thanx for spending time to talk about this subject here on your web

  25. Cathy Krohn

    I used liquid au jus. Will that work??

  26. Toni

    I have a 6 pound roast..hopefully it all fits in my crockpot..but my question is, should i double the recipe?

  27. Renae

    On GMA the church cookbook was shown, but I couldn’t read it, I would like to purchase one

  28. This Super Simple Mississippi Pot Roast Recipe is Going Viral - Delish - Mississippi Info

    […] this isn’t just any pot roast . No, the Mississippi Roast has garnered so much attention and applause online that even The New York Times  has heralded it […]

  29. Bap

    Can I use a pork roast. We don’t eat beef but want to try this.

  30. Luke samples

    Can I use Fiesta ranch dip that’s all I have

  31. Glenda

    My husband and I are looking forward to cooking this. I always knew it had to be a better way when making a tender roast. He went to get the ingredients a minute ago and looks forward to making it… Thanks for all the positive comments and sharing this recipe. I am sooooooo excited!

    Michael & Glenda

  32. Ellen

    They didn’t show the BUTTER on Good Morning America. I’m wondering why?! Wish it could be made without it.

  33. Susan

    I bought the ingredients today! I’m making it tomorrow. Can’t wait!!

  34. Jeanne Walton

    What about sodium content? Other sites have said, way too much salt in this.

  35. Leslie

    I have a question. Do I coat the roast with the ingredients or place the roast in the crock pot and ingredients on top?

  36. Bernadette

    I’m in South Africa. What could we use as an alternative to the ranch dressing and the just aux mix. Is that a sLad dressing and a gravy?? Thanks.

  37. Juanito

    Could one do this in the oven in a LeCreuset Dutch oven with a lid? What temp?

  38. Phyllis

    This is absolutely delicious!! Followed instructions to a “T” & it was the best. Cooked the sirloin roast for 10hrs & it was ever so tender. I was at home during the cooking process so I was able to turn it over every couple of hrs. Think that’s the secret to the Receipe. Will be cooking this again.

  39. Pamela

    I have made many pot roasts and this is by far the best and most flavorful. It is the most simple. People complicate it with all the questions. Put the roast in the slow cooker/crockpot, add the ranch dressing mix on top, then the au jus, then the butter and peppers. Let it cook on low for 6-7 hours or high for 4 hours. That’s it!

  40. Margarer

    Looked so hard for those peppers with no luck finding them. So I bought these peppers called cubanelle peppers , there longer & bigger. Can I use those , I think they’re sweeter. Or how can I improvise . Can I add a vinegar amount???? Don’t know what to do.

  41. Debbie

    I didn’t think I would care for this with the mix of ingredients, plus I don’t care for the peppers at all, but since our family doesn’t eat pork, I’m getting pretty desperate for variety in beef and chicken. Well, I am VERY PLEASED to tell you I was wrong! This dish is incredible! Thank you for simplifying the recipe for the rest of us..

  42. Debbie

    I didn’t think I would care for this with the mix of ingredients, plus I don’t care for the peppers at all, but since our family doesn’t eat pork, I’m getting pretty desperate for variety in beef and chicken. Well, I am VERY PLEASED to tell you I was wrong! This dish is incredible! Thank you for simplifying the recipe for the rest of us. We’ll be making this a frequent entry at our house.

  43. Laraine

    Roast at 250-300 degrees using Le Creuset ceramic cast iron pot. Perfect for slow roasting this meat if not using a crock pot.

  44. Laraine

    If it were me, I would braise the meat if I was using my LeCreuset pot instead of the crock pot. Not that much extra work to brown it and I love that darker color anyway.

  45. Theresa

    Looks delicious but I’m hesitant because this an awful lot of sodium. :-(

  46. Karen

    The first two times I did this roast, I didn’t have the peppers called for, so I used diced green chilis and no au jus (did not have that either), Delicious.

    Second time added brown gravy, and still the diced chilis. Still delicious.

    Next time I will use the peppers from the recipe, and I am sure it will be even better.

  47. Diane

    I have some beef stew meat I have to use. Think it will work ok with that? Know it won’t shred.

  48. Mollie

    Do you think it would work for a venison roast? Since there is not much liquid should I add some?

  49. Babyskater

    I cannot wait to try this, and my husband (he doesn’t know about it yet) will be amazed that I’m in the kitchen making a real meal. We are both retired and I not only retired from my out-of-the-house job, I’ve also retired from cooking. I’ll be 70 yrs old soon & after 35 years of cooking three meals a day for a big family, I’m pooped. Actually, I’m a little physically challenged. Can’t stand too long without my back going out. You can’t imagine how wonderfully easy this recipe sounds to me. I will be back once we give this a go. I’m always looking for crock pot meals or anything, really, that isn’t too labor intensive. Have anymore great recipes like this one, please put it out there.

    Thanks so much, Mandy!

  50. Kathryn

    You can make your own ranch mix, reduces the sodium-

    (Equiv of 1 cup dressing if mixed with wet ingredients, also included)



    2/3 C dry buttermilk
    2 T dried parsley, divided
    2 tsp garlic powder
    2 tsp onion powder


    3/4 C milk or buttermilk
    1/2 C sour cream
    1/4 C mayonnaise
    1/4 C greek yogurt
    3 T ranch mix


    Place dry buttermilk, 1 1/2 t parsley, garlic powder, onion powder, salt, onion flakes, 1 tsp dill, pepper, chives and paprika in food processor bowl.
    Pulse until ingredients are finely chopped and combined.
    Transfer mixture to air-tight container and mix in remaining parsley and dill until incorporated.
    Dry mix is complete and can be used in place of ranch seasoning packets. (3 T is equivalent to 1 packet.)
    For ranch dressing: in large bowl, combine 3 T dry mix with buttermilk, sour cream, mayonnaise and greek yogurt.
    Whisk together until smooth, refrigerate 20 minutes before serving.

    1 1/2 tsp salt
    1 1/2 tsp dried onion flakes
    1 1/2 tsp dried dill, divided
    3/4 tsp freshly ground pepper
    1/2 tsp dried chives
    1/4 tsp paprika

  51. Aubrey

    Could this be cooked in an electric pressure cooker?

  52. Denise

    can I stop
    cooking and start again in the morning? I got s late star and need to go to bed. it will have good for less than 4 hours by midnight. I don’t want Utah up much later than that and it will need a few more hours which I could do in the morning

  53. Karie

    My mom made this last week and we LOVED it! I prefer vegetables with my roast. Should I double the ingredients (not the meat) to have more gravy to cover the veggies?

  54. Karen

    Margarer – pepperoncini’s can be found in a jar, near olives or pickles, maybe. Can’t remember but somewhere in that vicinity :)

  55. Karen

    Margarer – pepperoncini’s can be found in a jar, near olives or pickles, maybe. Can’t remember

  56. Terry

    I just made it with a venison roast and it is delicious!

  57. Carol Simenc

    I made this today for supper and was all anxious to see how it would taste from all the remarks. I could hardly get it down because it tasted WAY TOO SALTY!

    And I normally like salty things. If I ever make this again, I will look for a low sodium version of the ranch dressing mix and au jus mix.

  58. Kim

    There has been so much fuss about this recipe that I made it today, 100% according to the instructions. I am an experienced cook and have owned a restaurant. Flinched after adding those crazy ingredients plus ONE STICK of butter, but….. wow. The BEST roast I have ever made. You do not have to sear the outside first, just keep it simple, as unbelievable as it sounds. Enjoy it, be ready to fight your husband over the last piece, and don’t think about fat and sodium for just this one meal.

    Oh, and don’t forget the mashed potatoes.

  59. Ron

    Cooking now, do I cannot say how it came out. Thanks to these note, I learned that you do not make the gravy and dressing before putting it in, you don’t add any liquid. Some of us need specific instructions. Looked all over for the peppers until a friendly clerk at Public’s showed me that they come in a jar and they are a mild pepper from Greece. There were lots of different brands. Greatly appreciate all the help posted here.

  60. Helena Zakharia

    What is “Au jus?” Can it be substituted with something else? I have never seen this product where I live. Thanks.

  61. Nancy

    I have sliced Pepperoncini peppers. How much should I put in?

  62. Robyn

    I was soooo excited to make this!!! I put in my chuck roast, one packet of Au Jus mix, one packet of ranch dressing mix ( I used generic, not hidden Valley Ranch )
    Five pepper Cheaneys and one stick of butter. I cooked it on low for nine hours and it was so salty we could barely eat it! I was so so so disappointed because of all of the rave reviews it’s getting! Any idea what I could’ve possibly done wrong? I had this at a friends house and it was spectacular! I just can’t figure out what I could’ve done. I would love to try it again with any tips you might have!

  63. Ron

    It came out pretty good, a little spicy because of the peppers, but not too salty. I did use unsalted butter and don’t know if that lakes a difference. Used a package of McCormick’s Au Jus gravy. I did rub the meat with salt and pepper I saw recommended somewhere. Might leave that step out next time. There is more salt in a can of Progresso soup than there is in this unless you add some.

  64. Beverly

    Very excited! Saw it on GMA and have been waiting all week for today! If you google Mississippi Roast you get a few different recipes but I knew they were not the right one when they didn’t have the Au jus in them. The greatest thing about this is that you don’t have to sear the meat. You just put it all in there. I did melt the butter and added the Ranch powder and Au jus to that before pouring in. Don’t see how that will make a difference. If this really turns out as good as it sounds and looks, I will be trying to figure out how to make it for my catering business as a new option. Can’t wait until this evening!!!

  65. Joanne urban

    OMG! I did your pot roast tonite, it was the most tasty roast i have ever made. The flavor,,, me and my son couldnt stop eating. Although reciepe didnt specify how big a roast, i just had a 4lb, but followed directions the same. Wonderful, thanks so much for sharing.

  66. MissMarie

    I’ve seen similar back in the 70’s when crock pots and packaged mixes were king. Just grab any of those community cookbooks off the internet or at library 10cents a book sales. Personally I would LOVE to get a look at that original recipe from the 1900 now THAT is a real find!

  67. MrBC

    If this is an adaptation from a spicier version. Do you have the original\spicier recipe as well? I can’t wait to try both!

  68. Walter

    no water or other moisture?

  69. Renee

    Can you cook this with potatoes and carrots?

  70. This Super Simple Mississippi Pot Roast Recipe is Going Viral – Test

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  71. Ron

    Just answering a question from experience.

    No water of other moisture needed except what you get from the butter and meat. Doesn’t even stick to the pot.

    Size of the meat (chuck) does matter. The smaller the piece, the stronger the spices. My best result was with a 4 pounds and yes, it can be two pieces. Between 8 and 8-1/2 hours worked, but you need to check the tenderness before shutting off.

    I would also like to know about potatoes and carrots.

    he number of peppers will effect how spicy (hot) it is. The bottle says mild, everybody is different.

    Tonight, I’m going to try it with a 4 pound pork loin.

  72. Joy

    Man, this is SALTY!! It was tasty for sure, but holy cow. Next time I’m using 1/2 of each packet, and unsalted butter for sure. Not sure if I’ll make it again.

  73. W. Richard

    How big a roast should be used? Why can’t I just print out the recipe without all that extra info?

  74. Sonja

    W. Richard – you don’t have to print the whole page. Just hold down your mouse button and scroll to highlight the recipe itself. Then when you print, choose “selection.” It will only print the highlighted part.

    Joy – make sure you’re using at least a 3 or 4 pound roast, otherwise the mix packets are too concentrated. Unsalted butter should help too. I used a 3-pound roast and added about 1/4 cup of the liquid the pepperoncini peppers came in. It made for a bit more gravy and diluted the mixes a bit. It came out great!

  75. Eric

    Hi guys, my roast did not turn out well, but I’m SURE it’s not the recipe. The meat, 4 lb chuck roast, won’t shred and the connective tissue is still an issue. Also, the part of the meat above the liquid at the end was even tougher. The reason I don’t think it was the recipe is other recipes have turned out the same. I’m not sure if my cooker is cooking at too low a temp or what. Does anyone have any tips for fixing this? Should I cook it for longer or on high?
    PS this recipe tastes excellent.

  76. Melissa

    My husband hates — HATES — pot roast. He was very unhappy when he saw the pot on the table. And then he tried it. and tried it and tried it. He couldn’t believe how good it was and I have to say I was very impressed. I will make this again and again.

  77. Sheron

    I haven’t tried this yet, but it’s definitely on my “must try this” list. I did find a hint elsewhere on the web suggesting a way to trim the “too salty” taste. Use Mrs. Dash Ranch (no salt added), low sodium Au jus (McCormick) and unsalted butter.

  78. Aimee

    Has anyone tried onion soup mix instead of au jus?

  79. Charlie

    Yikes!! Salty overload.I followed the recipe exactly. Used an excellent 3 lb roast. Why so much butter?? Was a fatty mess and way too salty.

  80. Patty

    I made it on a whim and I can see why people like it, however I would not make it again using the dried packets of au jus and ranch dressing. Way too much salt. I would probably add more pepperoncini and maybe try to mimic the seasons of the ranch dressing and some reduced beef broth.

  81. Mary Kaci

    Can you cook this but use chicken and in the oven?

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  83. Kathy

    I love this roast! The best recipe ever! Although it doesn’t necessarily need any extra liquid, I always add about 1/4 cup of the peperoncini brine…just enough for an extra punch of flavor.

  84. Nicole Culpepper

    I am making this as we speak. I think to help with the salty taste add broth. I actually used two au jus packs and add Tony Chachere.

  85. Nicole

    To make this less salty:
    Always use unsalted butter.
    I think this recipe originally was based on a 5-6 lb roast. Whenever I make with a smaller one, like 3-4 lbs I always half the ingredients and it’s great.
    I always use pork so not sure if beef is saltier? I believe you can get low sodium versions of ranch and au jus mix.

  86. Cindy

    Do you really taste a lot of Ranch? My guy isn’t into the flavor of ranch.

  87. Megan

    Hi my grocery store doesn’t have peperonchinis peppers! (Small town) can I use pickled?!! At the store right now!!

  88. Hannah

    Hey Cupcakes – This is not the kind of recipe I want my kids learning. It’s perfectly fast and easy to get the same delicious results with most recipes, using a few pinches of herbs, (which grow like weeds, or you can buy in the bulk section) without buying commercial preparations such as Ranch and Au Jus mixes.

    When you figure out the cost of these mixes by multiplying the price X fraction of an ounce of product in the envelope, you’ll be surprised how much it cost per cup, or per pound.

    An you’ll have a healthier meal without the hydrolized ingredients and added salts and chemicals.

    Just sayin’…..

  89. Dan

    And it’s called “Mississippi” because of the Italian peppers? Who knew Mississippians were so found of Italian pickled peppers? Very odd. What exactly has Mississippi got to do with this recipe?

  90. Lisa

    This dish is super simple, super tasty, and super salty. Throw red potatoes in to absorb salt.

  91. Lisa

    Too salty.

  92. Carla

    Made this a few nights ago and it was terrific. I know many people commented about a salty taste. I myself did not notice a salty taste and I am one who doesn’t care for overly salted food. My husband who loves salt couldn’t recall a salty taste when I asked him. However when I make it again I will do so with unsalted butter simply to feel a little bit healthier. I also saw that some asked about being able to taste a ranch flavor. I hate, hate, hate ranch but was willing to try the recipe since it was one of the few recipes my husband specifically asked for me to make. I tasted not one ounce of ranch.

  93. Pam

    Hi… I am using an 8 lb. roast. Do I need to double all of the ingredients?

    Thank you! !

  94. Diana

    The Pepperoncino’s ( from Italy) are jarred in a vinegar solution….do you just add the peppers or do you add any of the liquid to the roast?

  95. Travis

    Sounds awesome. Can I cook it in an oven? Maybe use dough instead of au jus and cheese instead of ranch? I like tomato sauce so can I add that? I’d also like to use pepperoni instead of chuck, will that work? Maybe I should make a pizza instead?

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  97. Sarah C

    We make this all the time but we also add a jar of roasted red bellpeppers (juice and all) a garlic cloves and a whole jar of the pepperoncini peppers!

  98. Steve Simon

    roast recipe

  99. Janice Dembosky

    I have used this recipe for years, but without the butter and peppers. Mine called for a cup of water, a packet of au jus, and a packet of Hidden Valley Ranch. Although I am a “salt lover,” I found it to be too salty. So I’m cutting the packets to half now. Sometimes I thicken the resulting gravy with flour or cornstarch to use over mashed potatoes.

  100. Janie Snell

    I kept seeing tis pop up on my FB feed and all the awesome comments SO…I decided to give it a try. My 32 year old son thinks he is the connoisseur in this house and that his recipes are always better. Well………when I told him what I was having that night I get this gagging sound from him :-X I bought 2 medium roasts and cooked it in the oven (because I was pressured for time) Let me tell you—this is the BEST recipe EVER!!! My son couldn’t stop eating it (and he is on a salt restricted diet) and he said he wasn’t too salty, he raved for days and days! He also went to work and raved about it to everyone and now they are contacting me wanting the recipe so I’m directing them to yours. THANK YOU THANK YOU for the best roast EVER!!!!!

  101. Deborah B

    Okay, made this today. Used a three pound roast. Was concerned about the “too salty” comments, so I halved the other ingredients (half a packet of Hidden Valley Ranch, 1/2 packet of Au Jus, and 1/2 stick of butter.) When done, it had an unappetizing large pool of melted butter floating on top. Yuck! I did taste the “gravy” and thought the flavor was good, but it was way too greasy with too much butter (which is why some people may be liking it so much…soooo much butter!) I drained the liquid and skimmed off the butter. The ranch dressing and pepperocini added a nice flavor, I thought, although a kind of salty. We were not going to eat it that night, but have it for dinner the next. After it cooled off, and before I was going to put it away in the refrigerator for the next day, I tried it again. The flavor of the ranch dressing and peppers lessened, and the gravy had reduced and was MUCH too salty to eat.

    I think the appeal of this recipe is: A) it is so simple, anyone can make this, just throw four things in a crock pot; B) it uses a somewhat “oodd” combo of ingredients (I mean, who would think up butter? ranch dressing? pepperocini???); C) it has a sinful amount of butter if you are into that.

    However, it was much too rich with butter and salty for me. I’ll stick to my regular pot roast recipe (Cooks Magazine) which is MUCH more flavorful, less grease and salt, and uses fresh ingredients, veggies, herbs and red wine. A bit more trouble to make, yes, but at least I can eat it and enjoy it!

  102. Kristy F

    Delish!! I made this a few weeks ago and my husband and son couldn’t get enough!! I had some sourdough hoagie rolls so we pretty much used it for sandwiches. I just put another in the crock pot and added a TON of pepperocinis, sliced onions, lots of garlic and some red pepper flakes. Can’t wait until it’s done!! My hubby is happy 😉

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  106. Steve

    Wish they had the original recipe which was too spicey

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