Mississippi Pot Roast (Slow Cooker + No Packets!) – Fall-Apart Tender Comfort Food

Easy Mississippi Pot Roast

Hola! You know, growing up under the Florida sun, I learned that comfort food doesn’t always come from fancy ingredients—it comes from love, patience, and a slow simmer. The first time I made this Mississippi Pot Roast from scratch, without those pre-made seasoning packets, I was hooked.
It reminded me of my mama’s Sunday pot roast, but with a Southern twist that made the whole kitchen smell like a warm hug. With tender beef, tangy pepperoncini, and a buttery broth, this slow cooker recipe creates magic with simple pantry spices. It’s proof that you don’t need shortcuts to make food that feels like home.

Quick Recipe Overview

Why You’ll Love This Recipe

• No seasoning packets needed: Say goodbye to sodium-heavy mixes. This version uses pantry spices for a pure, homemade flavor.
• Juicy and tender every time: The slow cooker transforms chuck roast into melt-in-your-mouth perfection.
• Budget-friendly comfort food: Great for family dinners, meal prep, or feeding a crowd on a budget.
• Easy clean-up: Everything cooks in one slow cooker, leaving minimal dishes.
• Versatile serving options: Pair it with mashed potatoes, noodles, or even slider buns for irresistible leftovers.

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Mississippi Pot Roast

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• Author: Laurel
• Total Time: 6 hours 5 minutes
• Yield: 8 servings 1x

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Description

Juicy, fall-apart tender Mississippi Pot Roast made from scratch — no seasoning packets needed! This slow cooker recipe uses simple pantry spices, pepperoncini, and butter to create the perfect comfort food dinner.

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Ingredients

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• 3 pounds chuck roast, trimmed
• 3 teaspoons dried parsley
• 2 teaspoons granulated garlic powder
• 2 teaspoons onion powder
• 1 ½ teaspoons kosher salt
• ½ cup beef broth
• 8 pepperoncini
• 3 tablespoons cold butter
• For Optional Gravy:
• 1 tablespoon cornstarch

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Instructions

1. Place the chuck roast in a 6-quart slow cooker.

2. Sprinkle parsley, garlic powder, onion powder, and salt evenly over the roast, patting lightly.

3. Pour the beef broth around the sides, scatter the pepperoncini, and place the butter on top.

4. Cover and cook on HIGH for 6–7 hours or LOW for 8–10 hours, until the roast is fork-tender.

5. Shred the beef with two forks and stir it into the juices.

6. (Optional) For gravy: Strain liquid, whisk 2 tbsp liquid with 1 tbsp cornstarch, then add to the remaining broth in a saucepan and simmer until thickened.

Notes

Use a well-marbled chuck roast for the most tender results.

For a lighter version, use unsalted butter and low-sodium beef broth.

Add carrots or potatoes for a one-pot meal variation.

Leftovers make amazing sandwiches or sliders the next day.

• Prep Time: 5 minutes
• Cook Time: 6-10 hours
• Category: Dinner, Main Course
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 352
• Sugar: 0.3g
• Sodium: 562mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0.5g
• Protein: 33g
• Cholesterol: 129mg

Ingredients

• 3 pounds chuck roast, trimmed
• 3 teaspoons dried parsley
• 2 teaspoons granulated garlic powder
• 2 teaspoons onion powder
• 1 ½ teaspoons kosher salt
• ½ cup beef broth
• 8 pepperoncini
• 3 tablespoons cold butter

For Optional Gravy:

• 1 tablespoon cornstarch

Ingredient Tips Table

Step-by-Step Instructions

1. Prep the Roast: Place the chuck roast in a 6-quart slow cooker. Trim any excess fat but leave a bit for flavor.
2. Season Generously: Sprinkle parsley, garlic powder, onion powder, and kosher salt evenly over the roast. Pat gently so the spices stick to the meat.
3. Add the Liquids: Pour beef broth around (not over) the roast. Scatter pepperoncini around and place the butter right on top.
4. Slow Cook to Perfection: Cover and cook on high for 6–7 hours or low for 8–10 hours, until the beef easily shreds with a fork.
5. Shred the Beef: Once tender, remove and shred with two forks. Return to the juices and stir well to coat every piece.
6. Optional Gravy: To thicken, strain the liquid and whisk 1 tablespoon cornstarch with 2 tablespoons broth. Add to a saucepan and simmer until thickened. Season with salt and pepper.

Helpful Tips

• Don’t rush the cooking process; low and slow gives the best flavor and texture.
• Always check tenderness before serving—if it’s not shredding easily, cook longer.
• Add more pepperoncini for extra tang and a mild kick.
• Serve over creamy mashed potatoes or rice for the perfect pairing.

Expert Tips for the Best Results

• Use marbled chuck roast: Fat equals flavor and tenderness.
• No lifting the lid: Each peek releases steam and slows cooking time.
• Adjust seasoning after cooking: Taste before adding extra salt; slow cooking intensifies flavors.
• Save the juices: The leftover broth makes the most delicious au jus for sandwiches.

Recipe Variations

• Instant Pot Version: Use the sauté function to sear, then pressure cook for 60 minutes with ½ cup broth and butter.
• Mississippi Pot Roast Sliders: Shred the beef and serve on toasted rolls with melted provolone.
• Low-Sodium Option: Use unsalted butter and low-sodium broth for a heart-healthy twist.
• Spicy Kick: Add a tablespoon of pepperoncini juice or sliced jalapeños for bold heat.

Make Ahead & Freezer Tips

Store cooled pot roast in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop with a splash of broth. For longer storage, freeze shredded roast with its juices for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

Serve over mashed potatoes, egg noodles, or white rice for a classic comfort meal. Garnish with chopped parsley for color and freshness. Pair it with roasted carrots or green beans for a balanced dinner.

Pairing Ideas

Enjoy this roast with a bold red wine like Cabernet Sauvignon or a glass of sweet tea. For sides, try Bang Bang Salmon Bites as an appetizer or my creamy mashed potatoes for ultimate comfort.

Storage and Reheating Tips

Store leftovers in the fridge up to 4 days. Reheat on the stovetop over medium heat until warm, or microwave in short bursts to avoid drying out. Add a spoonful of broth when reheating for juicier results.

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Frequently Asked Questions (FAQs)

Can I make this pot roast without butter? Yes, but butter adds richness. Substitute olive oil for a lighter version.
Can I add vegetables? Absolutely! Add carrots, potatoes, or onions for a complete one-pot meal.
Is it spicy? Only mildly, from the pepperoncini. For zero heat, use banana peppers instead.
Can I use ranch seasoning instead? This recipe is packet-free, but you can add a teaspoon of dried dill and onion powder to mimic the ranch flavor.
Can I cook it overnight? Yes, cook on low for 10 hours while you sleep for a ready-to-serve meal in the morning.
How do I thicken the gravy more? Simmer longer or add an extra teaspoon of cornstarch until it reaches your preferred thickness.
What goes with Mississippi Pot Roast? Creamy mashed potatoes, roasted vegetables, or buttery biscuits are perfect pairings.

Nutrition Info

Conclusion

This Slow Cooker Mississippi Pot Roast (No Packets) is pure comfort in a pot. Juicy, tender, and bursting with flavor, it’s a recipe that proves simple ingredients make the best meals. Cook it low and slow, then serve it up with love and plenty of mashed potatoes.

For another cozy dinner idea, don’t miss my Easy Baked Mexican Meatballs with Enchilada Sauce — it’s bold, hearty, and just as comforting.