Name: Mississippi Pot Roast (Slow Cooker, 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; 3 tablespoons cold butter; 1 tablespoon cornstarch

If you’ve been craving a hearty, melt-in-your-mouth beef dish that’s perfect for cozy weekends or busy weeknights, you’re going to fall head over heels for this Mississippi Pot Roast (Slow Cooker, No Packets) Recipe. I absolutely love how this roast comes together using simple pantry staples—no fancy seasoning packets required—and still delivers that classic, rich flavor and succulent tenderness we all adore. Stick with me, and I’ll walk you through how to make this slow cooker miracle happen right in your own kitchen!

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Why You’ll Love This Recipe

No Packets Needed: You can skip store-bought seasoning mixes and still get bold, rich flavor from everyday spices.
Set and Forget: Toss everything in the slow cooker and come back to perfectly tender, shreddable beef hours later.
Everyday Ingredients: Using simple things like beef broth, pepperoncini, and butter means it’s easy and budget-friendly.
Family Favorite: My family goes crazy for this comfort meal, and I bet yours will too!

The dish shows a white bowl filled with two main layers. The bottom layer is creamy mashed potatoes with small bits of skin, creamy white with a soft texture, arranged around the edges. On top of the mashed potatoes is a serving of shredded brown meat in a glossy broth, scattered with yellow-green peppers and sprinkled with chopped green herbs. The bowl is placed on a white marbled surface with small bowls of additional green herbs, a light brown sauce, and yellow peppers around it, along with a white cloth on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Mississippi Pot Roast (Slow Cooker, No Packets) Recipe is in the simplicity of the ingredients. Each one plays a starring role in creating a juicy, flavorful roast that’s worthy of dinner conversation. Plus, they’re mostly pantry staples you likely already have on hand.

Chuck Roast: This cut’s marbling makes it perfect for slow cooking—it breaks down beautifully and stays juicy.
Dried Parsley: Adds a touch of fresh herb flavor without overpowering the beef.
Granulated Garlic Powder: Offers a mellow garlic flavor that’s just right for slow cooking.
Onion Powder: A subtle sweetness and depth, without the texture of fresh onion.
Kosher Salt: Essential for seasoning and bringing out the roast’s natural flavors.
Beef Broth: Keeps the meat moist and adds savory depth to the cooking liquid.
Pepperoncini: These little tangy peppers bring that signature zing and a hint of spice to the dish.
Cold Butter: Melts in to create a luscious, silky finish to the au jus.
Cornstarch: Optional for thickening the gravy if you want a richer sauce.

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 love making this recipe as is, but sometimes I like to switch things up a bit depending on what I have or the season. Feel free to get creative here—this roast is pretty forgiving, and you can customize it to suit your flavor preferences.

Add extra heat: If you like your pot roast with a little kick, throw in some crushed red pepper flakes along with the pepperoncini.
Swap out the herbs: Try using thyme or rosemary instead of parsley for an herbier twist—both work beautifully with beef.
Make it dairy-free: Just omit the butter and add an extra splash of beef broth; it’ll still be juicy and flavorful.
Vegetable Boost: Toss in carrots and potatoes around the roast for a one-pot meal with minimal fuss.

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

Step 1: Season and Prep Your Roast

Start by placing your 3-pound trimmed chuck roast right in the bottom of a 6-quart slow cooker. Then, sprinkle the dried parsley, granulated garlic powder, onion powder, and kosher salt evenly all over the roast. I like to press the seasonings gently into the meat with my hands to help the flavors stick and really soak in during cooking. This simple seasoning combo replaces the usual packets but doesn’t miss a beat.

Step 2: Add Liquids, Peppers, and Butter

Pour half a cup of beef broth around the sides of the roast—this little bit of liquid keeps things moist while creating a savory au jus. Scatter 8 pepperoncini peppers around the edges for that tangy, signature Mississippi kick. Finally, place 3 tablespoons of cold butter on top of the roast. This gives the sauce a beautiful richness as it melts slowly while the roast cooks.

Step 3: Cook Low and Slow (or High if You’re in a Hurry)

Cover your slow cooker and cook on high for 6 to 7 hours or low for 8 to 10 hours. The key here is to let time do the work so the chuck roast becomes fall-apart tender. You can check near the end by shredding part of the meat with two forks. If it’s not tender enough, just add 30 more minutes and test again—you won’t regret the patience.

Step 4: Shred and Serve with Juices

Once your roast shreds easily, use two forks to pull the meat apart right in the slow cooker so it can soak up all those flavorful juices. If you want a thicker gravy-like sauce, mix 1 tablespoon cornstarch with a little cold water and stir it into the liquid, then let it cook a few more minutes until thickened. Serve this glorious, tender beef with some of that au jus spooned over top. Yum!

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

Trim Your Roast Well: Removing excess fat helps prevent the sauce from becoming greasy while keeping the roast tender.
Use Cold Butter: Placing cold butter on top slows its melting, allowing for a beautifully rich sauce instead of it separating.
Don’t Skip the Pepperoncini: They provide that essential tangy bite that brightens the dish—you’ll want at least 6-8 peppers.
Check Doneness the Right Way: Give the roast a gentle shred with forks instead of slicing, so you don’t disrupt those yummy layers of flavor.

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

A white bowl holds two main layers: the bottom layer is creamy mashed potatoes with tiny red bits, soft and smooth with a light texture, spread mostly on one side. On top, there are tender shredded pieces of brown meat mixed with whole, light green peppers covered in a shiny, golden brown sauce. A silver spoon rests in the bowl, partly under the meat. The bowl is held by two woman's hands, one on each side, over a white marbled surface. Around the bowl, small white bowls contain bright green chopped herbs, yellow pickled peppers, and a brown sauce, while some fresh green parsley leaves and a white cloth are also visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple and fresh with a sprinkle of chopped fresh parsley on top—just enough color and freshness to brighten the rich beef. Sometimes, especially when I’m feeling fancy, I add a dollop of sour cream or a few sliced green onions for a little extra zing.

Side Dishes

This pot roast pairs beautifully with creamy mashed potatoes, steamed green beans, or buttery dinner rolls that are perfect for sopping up all that delicious au jus. On busy nights, I even serve it over egg noodles for a quick and satisfying meal.

Creative Ways to Present

For holidays or special dinners, I’ve served this roast shredded over baked polenta or nestled inside soft sandwich rolls for Mississippi Pot Roast sliders—always a huge hit. Adding roasted root vegetables on the side gives it a rustic, colorful touch that makes the plate pop.

Make Ahead and Storage

Storing Leftovers

Leftover Mississippi pot roast stores incredibly well in an airtight container in the refrigerator for up to 4 days. I usually keep the meat with some of the cooking juices to prevent it from drying out—reheating is much tastier that way!

Freezing

I’ve frozen this roast successfully several times. Just separate it into meal-sized portions with some liquid and freeze in heavy-duty freezer bags or containers. It freezes beautifully for up to 3 months without losing that tender texture I love.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat with a splash of broth or water. This keeps the meat moist and prevents it from toughening up. The microwave works too in a pinch, but low and slow on the stove is my go-to for keeping all that flavor intact.

FAQs

Can I make Mississippi Pot Roast without a slow cooker?

Absolutely! While the slow cooker is ideal for tenderizing the chuck roast over a long period, you can also make this recipe in a Dutch oven. Brown the roast on the stovetop, then add the same seasonings and liquids, cover, and bake in the oven at 325°F (160°C) for 3-4 hours until tender.
What if I don’t like pepperoncini peppers?

If pepperoncini aren’t your thing, you can substitute mild banana peppers or omit them entirely—though they do add an essential tangy flavor that balances the richness. You might want to add a tablespoon of apple cider vinegar to mimic some of that acidity.
How do I thicken the sauce?

If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the cooking liquid near the end of cooking. Let it cook on high for 15 minutes or until thickened to your liking.
Is this recipe gluten-free?

Yes! All the ingredients in this Mississippi Pot Roast (Slow Cooker, No Packets) Recipe are naturally gluten-free, but always double-check your beef broth and spices to ensure they’re labeled gluten-free.
Can I use a different cut of beef?

Chuck roast is ideal because of its fat content and texture, but you can also use brisket or a beef shoulder roast if that’s what you have. Just keep an eye on cooking time—tougher cuts may require longer to become tender.

Final Thoughts

When I first tried this slow cooker Mississippi Pot Roast without those seasoning packets, I was honestly surprised at how perfect the flavor turned out. It’s a reminder that sometimes, simple ingredients and a little time do all the magic. This recipe has become my go-to for family dinners because it’s fuss-free, wallet-friendly, and always a crowd-pleaser. I truly think you’ll love making and eating this as much as I do—so go on, set it and forget it, and enjoy every comforting, juicy bite!