Mississippi Roast is a slow cooker pot roast that found its way to Pinterest fame in recent years. This is a clean version of the classic recipe that uses no packets, no processed ingredients, no MSG. It takes just 20 minutes to assemble and then cooks all day for a savory, delicious meal that will quickly become a family favorite. 

Somehow I missed the early boat on this amazing recipe that has been quietly and slowly gaining momentum on Pinterest. It took a tip from my friend Susie (hi Susie!) and a quick google search to make me curious enough to put a batch in the slow cooker that same night. What sounded strange at first just started to make sense – pot roast seasoned with savory flavors from gravy mix, herb flavors from Ranch seasoning, and plenty of vinegar kick to balance the richness of the dish from (surprisingly!) pepperoncini peppers.

Charmingly, the original recipe for Mississippi Roast was created by woman named Robin Chapman from (of course) Mississippi and found its way to the internet by way of a church recipe book. (Read the whole story here.)

The Pinterest folks are right – this really is the most delicious slow cooker pot roast that I’ve ever had. But the original version is made using packets of processed ingredients. Read on to see how I recreated this dish using cleaner, unprocessed ingredients – it’s just as delicious as the original.

How To Make a Cleaner, Healthier Version of Mississippi Roast 

Slow Cooker Mississippi Roast is such a hit at our house that we could probably serve it every week with few complaints. The only problem? The original recipe uses a packet of au jus gravy mix and a packet of ranch seasoning mix. And what comes with those store-bought packets? A bunch of preservatives and MSG. 

Now don’t get me wrong – I have no issue with those packets. (And no issue with MSG for that matter. I lived in Thailand for years and probably ate my weight in tasty, salty MSG.) But I knew I could get the same delicious result from a Mississippi Roast without all that. Here’s what I did:

1. Seared the roast and chopped onions in a pan to give it the rich, savory flavor that comes from au jus mix.
2. Added flour to the onions / pan drippings to make fresh gravy (instead of the thickeners in the au jus mix).
3. Added a blend of dried herbs to give the dish the herb flavor that comes from Ranch Seasoning.

In addition to the blend of dried herbs used in the recipe below, I also tested the recipe with my Homemade Ranch Seasoning (a good approximation of store-bought Ranch Seasoning). I found the result to be very similar. Dried buttermilk (from the homemade Ranch Seasoning) offers a bit of tangy flavor, but Mississippi Roast gets so much tart and tangy flavor from the jarred pepperoncini that the buttermilk is barely detectable in the finished dish.

Ingredients for a Clean Version of Mississippi Roast

• Beef Chuck Roast (boneless) – Look for a 3 to 4 pound roast for this recipe. See below for a few other substitutes.
• Unsalted Butter – It’s a good idea to use unsalted butter to avoid over-salting the dish. You can always add some more salt at the end of cooking (but you can’t remove salt if you overdo it). 
• Onion – Finely chop an onion and saute it in the pan drippings from searing the meat. The onions will practically melt into the dish as it cooks and will give the meat a rich, savory flavor. 
• All-Purpose Flour – After cooking the beef and onions, adding a little bit of flour to the pan will create a paste that thickens the liquid from the meat as it cooks, creating a rich, natural gravy. You can absolutely skip this step if you want to make this a gluten-free, keto, or paleo-friendly recipe. See below for more details. 
• Pepperoncini and pickling liquid – I thought this was the most surprising ingredient in Mississippi Roast, but the tart vinegar flavors really do complement the savory flavors of the meat. The liquid from the jar will be used to deglaze the pan where you sear the meat and a few chopped pepperoncini will be added to the mix. Look for mild or spicy pepperoncini depending on your spice preference, and feel free to add even more pepperoncini if you know you like that tangy, pepper flavor. 
• Ranch Herb Blend – Mississippi Roast gets a nice herb flavor from Ranch Seasoning. To keep this version clean, skip the store-bought packet and make this Homemade Ranch Seasoning or get a very close approximation by combining 1 ½ tsp each of Dried Parsley, Garlic Powder, Dried Chives, and Dried Dill Weed. (You can use the fresh version of any of those herbs too – just be sure to finely chop them first.

Freeze This Meal

To Freeze: If you want to freeze this meal, follow the recipe as written, but let all ingredients cool completely (out of the skillet) and combine them in a freezer-safe bag or container. Freeze for up to 6 months.

To Reheat:  Defrost in the refrigerator for 24 to 48 hours. Transfer all ingredients to the bowl of a slow cooker. Cover and cook on low for 8 hours, until the roast can be easily shredded with a fork. Shred meat on a cutting board. Transfer to a serving bowl and drizzle with cooking liquid. 

Be sure to print the recipe below for a label you can attach to the top of the meal. That way the instructions are right at your fingertips!

Low Carb, Gluten-free, Keto, Paleo-Friendly Mississippi Roast

Because this recipe uses unprocessed ingredients, it can easily be adapted to be low carb, gluten-free, keto-friendly, or paleo-friendly. The only issue is the all-purpose flour used to thicken the cooking liquid and make a gravy. The flour is used in such a small quantity that you can absolutely skip the flour completely. You will still get a nice, flavorful cooking liquid, but it won’t be quite as thick as with the flour. You can also substitute a compliant flour like a gluten-free blend or almond flour.

More Favorite Slow Cooker Recipes

Slow-Cooker Mango Sriracha Pulled Chicken

Slow Cooker Tex Mex Stuffed Peppers

Slow Cooker Beef and Barley Soup

Slow Cooker Chicken and Biscuits