Name: Mississippi Pot Roast (Slow Cooker recipe with No Packets) Recipe
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: American
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 peppers; 3 tablespoons cold butter; 1 tablespoon cornstarch

If you’ve been craving a *fall-apart tender* roast that practically melts in your mouth, you’re going to love this **Mississippi Pot Roast (Slow Cooker recipe with No Packets) Recipe**. It’s all of the flavor and comfort you want without relying on those pre-packaged seasoning mixes—just simple pantry staples coming together for big, bold flavor. I absolutely love how easy this recipe is and how it fills the house with that cozy, slow-cooking aroma.

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Why You’ll Love This Recipe

No Packets Needed: You skip the mystery seasoning packets but still get that classic Mississippi Pot Roast flavor.
Simple Ingredients: Just a few pantry staples and fresh butter bring incredible depth without fuss.
Hands-Off Slow Cooking: Pop it in your slow cooker and let time work its magic—perfect for busy days.
Perfectly Tender Every Time: I’ve learned how to get the roast shreddable and juicy with minimal guesswork.

A white bowl holds a dish with two main layers. The bottom layer is creamy mashed potatoes with small bits of red skin showing through, soft and slightly rough in texture, covering most of the bowl. On top, there is shredded brown meat soaked in a rich brown sauce, with whole yellow peppers scattered among the meat. Some chopped green herbs are sprinkled over the top for a fresh touch. The bowl is on a white marbled surface with small bowls of green herbs, sauce, and yellow peppers around, along with a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The mix of herbs, spices, and a few pantry staples come together perfectly to build that iconic Mississippi Pot Roast flavor without any pre-made packets. I always recommend using fresh butter and good-quality beef broth; they make a big difference in the final richness of the dish.

Chuck roast: This cut is ideal for slow cooking because it gets tender and flavorful as it braises low and slow.
Dried parsley: Adds a mild herby note that brightens the beef without being overpowering.
Granulated garlic powder: Gives you that deep garlic essence without the risk of burning fresh garlic in slow cookers.
Onion powder: Complements the garlic and adds a savory base flavor layer.
Kosher salt: Essential for seasoning the roast thoroughly — don’t skimp on salt!
Beef broth: Keeps the roast juicy, adding richness to the cooking juices.
Pepperoncini: The secret to that tangy, slightly spicy kick Mississippi Pot Roast is famous for.
Butter: Adds luscious richness and helps meld all those flavors beautifully.
Cornstarch: To thicken the juices into a delicious gravy after cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up depending on my mood or what’s on hand, and this recipe is flexible enough to handle all sorts of tweaks. Feel free to make it your own by swapping in flavors or adjusting spice levels. The slow cooker really lets you play without losing that melt-in-your-mouth goodness.

Use Different Peppers: Sometimes I swap pepperoncini for banana peppers or mild jalapeños to change the heat profile and tang.
Add More Veggies: Carrots, baby potatoes, or celery thrown in the slow cooker make it a one-pot meal—and my family loves it!
Make It Dairy-Free: Skip the butter or use a dairy-free alternative to make it friendly for those avoiding dairy.
Adjust Seasonings: Feel free to add a pinch of smoked paprika or a splash of Worcestershire sauce for your own spin.

How to Make Mississippi Pot Roast (Slow Cooker recipe with No Packets) Recipe

Step 1: Prep and Season Your Chuck Roast

Start by placing your trimmed chuck roast into a 6-quart slow cooker. I like to pat the roast dry first to help the seasoning stick better. Then, evenly sprinkle the dried parsley, granulated garlic powder, onion powder, and kosher salt all around the roast, pressing gently so it sticks well. This builds that bold flavor foundation Mississippi Pot Roast is known for.

Step 2: Add Broth, Pepperoncini, and Butter

Next, pour the beef broth carefully around the sides of the roast—avoid washing off the seasoning on top. Scatter the pepperoncini peppers around the roast in the slow cooker. The juices from these peppers add that irresistible tang and a little zip. Finally, place three tablespoons of cold butter right on top of the roast; this melts during cooking, adding richness and helping to develop a silky cooking liquid.

Step 3: Slow Cook Until Fall-Apart Tender

Cover your slow cooker and cook the roast on high for 6 to 7 hours or low for 8 to 10 hours. The key is to let it cook until the meat shreds easily with two forks. I learned from experience that if your roast isn’t shred-ready yet, it just needs more time—so don’t rush it! Just add 30-minute increments of cook time as needed. That slow cooking is what gets the chuck roast irresistibly tender and juicy.

Step 4: Shred and Thicken the Juices

Once the roast is fall-apart tender, shred it right in the slow cooker or transfer to a cutting board. I always save those cooking juices—the au jus is packed with flavor! To make a beautiful gravy, mix a tablespoon of cornstarch with a splash of cold water, then stir into the juices and cook on high for a few minutes until thickened. Pour over your shredded roast for the perfect finishing touch.

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Pro Tips for Making Mississippi Pot Roast (Slow Cooker recipe with No Packets) Recipe

Pat Dry Your Meat: Removing surface moisture before seasoning helps spices stick and browning in the slow cooker.
Don’t Skip the Butter: It adds a velvety richness that turns the cooking liquid into melt-in-your-mouth flavor gold.
Low and Slow Wins: Cooking at a low temperature for longer ensures tender, shreddable meat every time.
Check Before Serving: If the roast isn’t tender enough yet, just give it another 30 minutes—patience pays off!

How to Serve Mississippi Pot Roast (Slow Cooker recipe with No Packets) Recipe

A white bowl holds a dish with two layers: the bottom layer is a creamy, textured mashed potato with visible bits of skin, pale cream in color, spread in a crescent shape on one side of the bowl. On top and partly to the other side sits a layer of shredded brown meat mixed with a rich, golden brown sauce that pools slightly at the bottom. Yellow-green pickled peppers rest on the meat, adding contrast. The dish is garnished with small bits of chopped green herbs and a sprinkle of black pepper on the mashed potatoes. A silver spoon is placed inside the bowl near the meat. A woman's hand holds the bowl on the left and another woman's hand on the right. The bowl sits on a white marbled surface with scattered green parsley leaves and a white cloth near the left hand. Nearby are small white dishes holding halved yellow peppers, chopped green herbs, and some sauce in a clear glass container. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this roast with fresh chopped parsley or a sprinkle of chopped green onions for a pop of color and freshness. Sometimes I add a few sliced pepperoncini on top for noodling with that tangy pepper flavor in every bite.

Side Dishes

This pot roast pairs beautifully with creamy mashed potatoes or buttery egg noodles that soak up that delicious gravy. Roasted vegetables or a simple green salad balance out the richness perfectly. My family goes crazy for buttery corn on the cob alongside!

Creative Ways to Present

For special occasions, I like to serve the shredded roast piled high on a warm crusty baguette with melted provolone for a deluxe sandwich. You can also make sliders using soft rolls—perfect for parties or casual gatherings! Another fun idea is to spoon the roast over baked potatoes topped with a dollop of sour cream.

Make Ahead and Storage

Storing Leftovers

I store any leftover Mississippi Pot Roast in an airtight container in the fridge for up to 4 days. The meat stays super tender, and the juices keep it moist. Just give it a good stir before reheating to redistribute the sauce.

Freezing

This recipe freezes wonderfully! I portion out the shredded roast with the cooking juice into freezer-safe bags, squeeze out the air, and label them. When you want an easy meal later, just thaw overnight in the fridge and reheat gently. It’s like enjoying Mississippi Pot Roast magic all over again.

Reheating

I prefer reheating leftovers on the stovetop over low heat to keep the meat juicy and avoid drying out. Add a splash of beef broth if the sauce has thickened too much. You can also warm it gently in the microwave, stirring occasionally to heat evenly.

FAQs

Can I use a different cut of beef for Mississippi Pot Roast?

Absolutely! While chuck roast is ideal because of its marbling and tenderness after slow cooking, you can also use brisket or a well-marbled rump roast. Just keep in mind that leaner cuts might need a bit more attention to avoid drying out during the long cook.
Why do I use pepperoncini in this recipe?

Pepperoncini peppers add a mild tanginess and subtle heat that are signature flavors of Mississippi Pot Roast. They infuse the beef with a bright, slightly spicy kick that balances the richness beautifully.
Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes! You can pressure cook this roast on high for about 60-70 minutes with natural pressure release. Just use the same ingredient proportions, and make sure to brown the roast beforehand for extra flavor if you like.
How do I thicken the gravy from the slow cooker?

I recommend mixing one tablespoon of cornstarch with a little cold water to create a slurry, then stirring it into the juices. Turn the slow cooker to high and cook for a few minutes until thickened to your liking.
Is this recipe gluten-free?

It can be, provided you use certified gluten-free beef broth and cornstarch. Always check labels to be sure, especially for broth products.

Final Thoughts

When I first tried this Mississippi Pot Roast (Slow Cooker recipe with No Packets) Recipe, I was blown away by how simple ingredients could come together to create such deep, comforting flavor and perfectly tender meat. It’s become a go-to in my kitchen, especially on those busy days when I want dinner ready without fuss. You’re going to enjoy the juicy, flavorful results—and I promise, once you make it this way, you won’t miss those seasoning packets anymore. Give it a try, and let me know how your family likes it!