Few recipes can claim the title of internet-famous comfort food, but the Mississippi Roast has earned its place in kitchens across America. What started as a humble family recipe in the South turned into a viral sensation, thanks to its simplicity and unforgettable flavor.
This slow cooker classic is everything you want in a weeknight dinner: juicy, tender beef that falls apart with a fork, a tangy kick from pepperoncini, and a buttery richness that brings it all together. Best of all? You only need a handful of ingredients, five minutes of prep, and your Crock Pot does the rest.
If you’re craving a dish that’s both low-effort and high-reward, this Mississippi Roast is about to become your new go-to recipe.
The Origin of Mississippi Roast
The story of this recipe is as comforting as the dish itself. In the early 2000s, a home cook named Robin Chapman from Ripley, Mississippi, adapted her aunt’s pot roast recipe to make it milder for her kids. She swapped out spicy ingredients, added a ranch packet, au jus mix, and pepperoncinis—and unknowingly created a culinary legend.
The recipe spread among family and friends, eventually making its way online. By the mid-2010s, it became one of the most searched recipes in America, even earning a feature in The New York Times.
What makes it so popular? It’s the perfect storm of flavor and simplicity: salty, savory, tangy, buttery, and just a little spicy—yet ridiculously easy to make.
Why You’ll Love This Recipe
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Effortless: Only 5 minutes of prep.
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Crowd-pleaser: A family-friendly dish loved by kids and adults alike.
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Meal prep perfection: Stores well in the fridge and freezer.
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Flexible: Works with different cuts of beef, and even chicken or pork.
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Delicious every way: Eat it over potatoes, in sandwiches, or straight out of the Crock Pot.
Ingredients You’ll Need
Here’s what goes into the Mississippi Roast magic:
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2–3 lb chuck roast – This cut is perfect for slow cooking, thanks to its marbling. It becomes fork-tender after hours in the Crock Pot.
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2 tbsp ranch seasoning mix (1 packet) – Adds herby, tangy depth. You can use store-bought or homemade ranch mix.
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2 tbsp au jus gravy mix (1 packet) – Enhances beefy richness with savory umami flavor.
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½ cup pepperoncini juice (from the jar) – Adds tanginess and just a hint of spice.
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8–10 whole pepperoncinis – Mild peppers that infuse flavor without overpowering heat.
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¼ cup butter, cubed – Brings richness and helps meld the flavors together.
Step-by-Step Instructions
Step 1: Prepare the Roast
Place the chuck roast in the bottom of your slow cooker. No need to sear it (though you can if you want extra flavor).
Step 2: Season the Meat
Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top.
Step 3: Add Pepperoncini
Pour the pepperoncini juice over the roast, then scatter whole pepperoncinis around it.
Step 4: Butter on Top
Place cubed butter directly on the roast.
Step 5: Slow Cook
Cover with the lid and cook on LOW for 8 hours, or until the beef is fork-tender.
Step 6: Shred & Serve
Use two forks to shred the beef in the Crock Pot, mixing it into the flavorful juices. Serve hot.
Cooking Tips & Tricks
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Choose the right cut – Chuck roast is best, but brisket or rump roast also works.
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Don’t skimp on fat – The butter may look like a lot, but it makes the roast silky and flavorful.
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Cook low and slow – Resist the urge to speed things up. LOW for 8 hours = perfect tenderness.
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Make it lighter – Use less butter and choose a leaner roast if you want fewer calories.
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For extra flavor – Sear the roast in a skillet before adding it to the Crock Pot.
What to Serve with Mississippi Roast
This dish is versatile and pairs with a wide range of sides:
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Mashed Potatoes – The ultimate comfort pairing.
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Rice – White rice, brown rice, or even Cajun rice.
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Egg Noodles – Perfect for a stroganoff-style twist.
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Cauliflower Rice – Low-carb option without sacrificing flavor.
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Crusty Bread – Ideal for soaking up the juices.
Creative Ways to Use Leftovers
Mississippi Roast leftovers might be even better than day one. Try these:
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Sandwiches – Pile onto hoagie rolls with melted provolone.
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Tacos – Shred and stuff into tortillas with slaw.
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Nachos – Use as a topping with melted cheese and jalapeños.
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Shepherd’s Pie – Layer with mashed potatoes and bake.
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Breakfast Hash – Mix with potatoes and top with a fried egg.
Variations
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Mississippi Chicken – Use chicken thighs instead of beef. Cook for 6 hours.
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Mississippi Pork – A pork shoulder works beautifully with the same ingredients.
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Spicy Version – Add sliced jalapeños or hot pepper rings.
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Creamy Twist – Stir in sour cream at the end for a stroganoff-style roast.
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Instant Pot Version – Pressure cook for 60 minutes, natural release for 15 minutes.
Storing & Reheating
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Refrigerator: Store in an airtight container up to 4 days.
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Freezer: Cool completely, then freeze for up to 2 months.
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Reheat: Warm gently on the stove or in the microwave with a splash of broth.
Nutrition (per serving, 6 servings)
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Calories: ~380
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Protein: 29g
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Carbohydrates: 3g
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Fat: 27g
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Sodium: 940mg
FAQs
1. Do I need to add liquid to the Crock Pot?
No extra broth or water is needed. The roast releases plenty of juices.
2. Can I cook it on HIGH?
Yes, 4–5 hours on HIGH works, but low and slow gives the best texture.
3. Can I skip the butter?
You can reduce it, but skipping entirely makes the roast less rich.
4. Is it spicy?
No—pepperoncinis are tangy and mild. For spice, add jalapeños.
Conclusion
The Easy Crock Pot Mississippi Roast is more than just a recipe—it’s proof that sometimes the best dishes are the simplest. With only six ingredients and a slow cooker, you get a meal that’s juicy, tangy, buttery, and unforgettable.
Whether you’re serving it over mashed potatoes for Sunday dinner, piling it into sandwiches for game day, or repurposing leftovers into tacos, this roast is endlessly versatile. It’s a recipe you’ll come back to again and again, and one you’ll be proud to share with family and friends.
So dust off your slow cooker, grab a chuck roast, and let the magic of Mississippi Roast bring comfort to your table tonight.
Easy Crock Pot Mississippi Roast
Ingredients
- 2 –3 lb chuck roast – This cut is perfect for slow cooking thanks to its marbling. It becomes fork-tender after hours in the Crock Pot.
- 2 tbsp ranch seasoning mix 1 packet – Adds herby, tangy depth. You can use store-bought or homemade ranch mix.
- 2 tbsp au jus gravy mix 1 packet – Enhances beefy richness with savory umami flavor.
- ½ cup pepperoncini juice from the jar – Adds tanginess and just a hint of spice.
- 8 –10 whole pepperoncinis – Mild peppers that infuse flavor without overpowering heat.
- ¼ cup butter cubed – Brings richness and helps meld the flavors together.
Instructions
- Step 1: Prepare the Roast
- Place the chuck roast in the bottom of your slow cooker. No need to sear it (though you can if you want extra flavor).
- Step 2: Season the Meat
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top.
- Step 3: Add Pepperoncini
- Pour the pepperoncini juice over the roast, then scatter whole pepperoncinis around it.
- Step 4: Butter on Top
- Place cubed butter directly on the roast.
- Step 5: Slow Cook
- Cover with the lid and cook on LOW for 8 hours, or until the beef is fork-tender.
- Step 6: Shred & Serve
- Use two forks to shred the beef in the Crock Pot, mixing it into the flavorful juices. Serve hot.
