🥩 Canned Mississippi Roast
When Top Round is Cheaper Than Ground Beef!
📌 In This Article
🥩 The Mississippi Roast Story
"When top round roasts are cheaper than ground beef, you’d best believe some Mississippi Roast got done for the cellar! I don’t class myself as a doomsday pr3pp3r, but more and more I have this niggling urge to be prepared. With 4 daughters and a husband to feed, it just feels good to have shelf stable food. We have a deep freeze, but that depends on electric, so canned just feels better. Plus, it’s the satisfaction of a job well done!"
We've all seen the prices at the grocery store. When a premium cut like a top round roast goes on sale for less than ground beef, you buy it. But what do you do with 15 pounds of roast?
You make Canned Mississippi Roast, of course!
This famous recipe—usually made with a stick of butter, au jus mix, ranch seasoning, and pepperoncini peppers—is a family favorite. By canning it, you get incredibly tender, pull-apart beef and a rich, savory, tangy gravy that is perfect over mashed potatoes or egg noodles.
For a family of six, having a shelf full of these jars brings an incredible amount of peace of mind, especially knowing they don't rely on electricity to stay good.
💬 The verdict: "It just feels good to have shelf stable food." — Peace of mind in a jar.
💪 Why Can Mississippi Roast?
Independence from the Freezer!
🔋"We have a deep freeze, but that depends on electric, so canned just feels better."
Power Outage Proof
No electricity needed
Feeds a Crowd
Perfect for large families
Amazing Flavor
Tangy, rich, and savory
Take control of your food storage.
📦 Ingredients
This recipe is for a large batch (about 7 quarts). Adjust based on how much meat you have.
🥩 For the Mississippi Roast
- 🥩 Top round roast (or chuck roast) – cut into 1-inch cubes
- 🌿 1 packet Ranch seasoning mix – (or homemade equivalent)
- 🍲 1 packet Au Jus gravy mix – (or homemade equivalent)
- 🌶️ 6-8 pepperoncini peppers – plus a splash of the juice
- 🧈 Butter – 1 tablespoon per jar (do not use margarine)
🫙 For the Jars
- 🫙 Quart or pint jars
- 🧴 New lids and rings
💡 Pro tip: "Because we are canning this, we don't add the stick of butter to the whole pot. Instead, add a small pat of butter to each individual jar. This ensures the fat is distributed evenly and helps with the seal."
📝 Step-by-Step Instructions
Step 1 – Prepare the Meat
- Trim any large pieces of fat from the roast.
- Cut the meat into uniform 1-inch cubes.
Step 2 – Pack the Jars
- Pack the raw meat tightly into hot jars, leaving 1 inch headspace.
- To each quart jar, add:
- A pinch of the ranch seasoning and au jus mix.
- 1-2 pepperoncini peppers.
- A splash of the pepperoncini juice.
- 1 tablespoon of butter on top.
- Do not add water. The meat and butter will create their own rich broth.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace. And remember: never add thickeners or flour to the jar before canning."
Step 3 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure.
- Process quarts for 90 minutes (or pints for 75 minutes).
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Beef MUST be pressure canned. Water bath canning is NOT safe for meat. The temperature needs to reach 240°F to kill pathogens.
Step 4 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
❓ Frequently Asked Questions
❓ Can I use a different cut of meat?
Yes! Chuck roast is the classic choice, but top round, bottom round, or even venison work beautifully because the long pressure canning process breaks down the tough fibers.
❓ Why add the butter to the jar instead of the pot?
Adding a small pat of butter to each jar ensures that every jar gets a good amount of fat for flavor and moisture, without overloading the entire batch.
❓ How do I serve it?
Just open a jar, heat it up, and serve the meat and gravy over mashed potatoes, egg noodles, or rice. You can also shred the meat for sandwiches.
❓ Is it spicy?
Pepperoncini peppers are very mild. They add a tangy, slightly sweet flavor rather than heat.
📄 Printable Recipe Card
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║ CANNED MISSISSIPPI ROAST ║
║ When Top Round is Cheaper Than Ground Beef! ║
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YIELD: 7 quarts | TIME: ~2.5 hours | PROCESS: 90 min (quarts)
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INGREDIENTS
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- Top round or chuck roast, cut into 1-inch cubes
- Ranch seasoning mix
- Au Jus gravy mix
- Pepperoncini peppers + juice
- Butter (1 tbsp per jar)
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INSTRUCTIONS
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1. Trim fat and cut meat into cubes.
2. Pack tightly into hot jars, leaving 1 inch headspace.
3. To each jar, add a pinch of ranch/au jus mix,
1-2 pepperoncini peppers, a splash of juice,
and 1 tbsp butter.
4. Wipe rims. Add lids and rings finger-tight.
5. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
6. Cool, check seals, and store.
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"It just feels good to have shelf stable food." 🥩🫙
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© CanningRebels — Canned Mississippi Roast
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