Mississippi Roast

Mississippi Roast is succulent, melt-in-your-mouth tender beef in a tangy, piquant au jus that can be made in a slow cooker or in the oven. Best. Roast. Ever.

Mississippi roast Mississippi roast is a home run main dish on several fronts. First, it is delicious. The savory rich flavor of the meat and the tangy au jus is outstanding. Second, Mississippi roast is ridiculously easy to make. Six ingredients, a slow cooker, and 8 hours are all you need. Third, leftovers are fantastic. As one who is a bit leftover averse, I found this roast to be an exception. I had it for dinner two nights in a row and loved it as much the second night as the first!

Note: Although you don’t HAVE to brown the roast, I always do. Browning all sides in sizzling oil just makes for deeper flavor and a more caramelized exterior. It only takes a few extra minutes, and I highly recommend it.

If tempted to leave out the pepperoncini peppers~don’t! They add a crucial “punch” that makes the au jus so yummy. Pepperoncini peppers are found in the aisle with pickles, jalapeños and such. I buy them often to make these yummy Italian drip roast beef sandwiches. Delicious!

Mississippi Roast

Slow cooker or oven method: This roast is wonderful made in the slow cooker or roasted “low and slow” in the oven. When using my slow cooker, I cook the roast 7-8 hours on low. When baking in my favorite Lodge Cast iron Dutch oven or my enamel Dutch oven, I cook the roast on 250 degrees for 8-9 hours. Either way, I always brown my roast in a skillet in a small bit of oil before cooking. Browning makes all the difference in the flavor and appearance of the finished product.

 If you like carrots with your roast, it is simple to add them at the end of this recipe so that they taste “all-day simmered.” Here’s how. After the roast is fully cooked, remove it and set aside (wrap in foil and place in warm oven).  Pour roast juices into saucepan, add carrots, and bring to a boil. Reduce heat to low; simmer for 20-30 minutes. Serve carrots alongside roast.

We love eating Mississippi roast with simple creamed corn, perfect black eyed peas, creamed potatoes, and sliced tomatoes (see photo below).  Who needs Cracker Barrel when you can cook this feast in your own kitchen?

I hope your family loves this roast as much as mine does. If you make it, please let me hear how you like it! As always, thanks so much for stopping by! Be blessed, and stay savvy!

Mississippi Roast with carrots

Mississippi Roast

A five-ingredient roast that your family will rave about!

5 min

8 hr

8 hr, 5

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  • 3-4 pound pot roast (chuck or shoulder roast)
  • 1 envelope dry ranch dressing mix
  • 1 envelope dry au jus mix (McCormick's is my fave)
  • 1 stick butter
  • 7-8 pepperoncini peppers
  • 1/2 jar pepporoncini pepper juice (from bottle)
  • 1 lb bag baby carrots (optional)


  • Brown roast in 2 TB oil over high heat until all sides are seared and brown.
  • Place roast in slow cooker or Dutch oven.
  • Sprinkle ranch mix over roast.
  • Sprinkle au jus mix over roast.
  • Place stick of butter atop roast.
  • Scatter the peppers on top.
  • Drizzle juice over the top.
  • In slow cooker, cook for7-8 hours on low.
  • In oven, cook for 7-8 hours on 250 degrees in middle rack of oven.
  • If adding carrots: Steam baby carrots for 10 minutes in microwave bag until just cooked.
  • Remove roast; wrap in foil and keep in warm oven.
  • Pour roast drippings (au jus) into saucepan.
  • Add carrots to saucepan; simmer in au jus over medium heat for 20-30 minutes.
  • Place roast on platter surrounded by carrots.
Recipe Type: main dish