Crockpot Mississippi Roast - 5 ingredients and everyone loves it!

You know those weeks months where nothing you cook turns out? I’m having one of those right now. I told y’all about all my cookies spreading but didn’t mention that it’s everything I cook. I don’t know what’s up with me but I’m sick of it! In an effort to make something my kids wouldn’t spit out (yeah, that bad) I decided to make this bad boy.

I don’t know why it’s called Mississippi Roast but I love Mississippi so we’ll go with it. It’s a big piece of meat that’s covered in dry ranch, gravy mix, and pepperoncinis and slow cooked all day in a ton of butter. I knew, without a doubt, that everyone in the house would love it.

Seriously, so good! The pepperoncinis give it just a little spice – enough that you notice it but not enough to make my picky guy whine about it. He actually asked for seconds and thirds!

The gravy can get a bit salty so if you plan on spooning some over mashed potatoes like I did, use a light hand when salting your potatoes. I also think you could get away with using (a lot) less butter – just substitute some water. The mixes will still make a really nice gravy for you.

Crockpot Mississippi Roast

Mississippi Roast


1 3-pound chuck roast
1 1-ounce pack of dry Ranch dressing
1 1-ounce pack of Au Jus mix
1/2 cup (1 stick) butter or margarine
5 - 6 pepperoncini


  1. Place the roast in the slow cooker. Sprinkle the Ranch dressing and the Au Jus mix over it. Place butter on top; followed by Pepperoncini.
  2. Cook on low for 8 hours.
  3. Shred and serve with gravy.

Crockpot Mississippi Roast



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