Mississippi Pot Roast {From-Scratch/Packet-Free}

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This slow cooker Mississippi pot roast recipe uses simple pantry ingredients instead of packet mixes for delicious, flavorful, fall-apart tender beef.

This easy slow cooker recipe is going to have you rethinking your pot roast game. The delicious, savory beef has tremendous flavor and it is so easy to make!

White bowl with mashed potatoes, shredded beef and gravy, and pepperoncini.

Packet-Free Mississippi Pot Roast

Most recipes for Mississippi pot roast use a packet of ranch seasoning and a packet of au jus. Because several members of my family tend to get tummy aches when they eat different pre-packaged seasonings (like taco seasoning, especially, and also brown gravy packets and au jus), I decided to tackle a from-scratch/packet-free version of Mississippi pot roast.

I’ve had the “original” using the packets, and while delicious, I can honestly say this packet-free Mississippi pot roast recipe is stellar.

The flavor is amazing! And it calls for pantry-friendly staples that are easy to find and keep on hand.

Fork taking bite of mashed potatoes, shredded beef and gravy.

Ingredients to Keep on Hand

Aside from the beef (which I talk about below), the other ingredients needed for this recipe are:

  • beef broth
  • jar of pepperoncini (you’ll use 4 to 6 pepperoncini and a bit of the liquid)
  • cornstarch + soy sauce + Worcestershire sauce
  • dried parsley + onion powder + garlic powder + dried dill weed
  • butter

For the pepperoncini, choose mild or medium depending on the level of kick you want. I use medium and it doesn’t make it too spicy, according to two of my kids who have a spice tolerance of -13.

One optional ingredient that adds delicious depth of flavor to the sauce is a bit of beef bouillon paste. I use the Better Bouillon brand of beef paste. (You can use this to mix up the small amount of beef broth, as well, if you don’t want to open a carton or can – if doing so, still add the additional beef bouillon paste to boost flavor.)

Chuck roast in slow cooker insert with pepperoncini, seasonings and beef broth.

Best Cut of Beef to Use

Mississippi pot roast is classically made with boneless chuck roast. This marbled cut of beef does very well cooked low and slow.

Boneless chuck roast can render quite a bit of fat after cooking. If you want to minimize the fat, after the cooking time is done, use a fat separator to strain the cooking liquid.

You can also experiment using a different cut of beef, like sirloin tip roast, arm roast, or bottom round roast. I’ve had good luck slow cooking all of these types of beef roasts.

Because they have less fat, these cuts of beef may put off less liquid while cooking, so keep an eye on the meat so it doesn’t dry out and add extra broth, if needed (or mix up additional sauce from the recipe and add it).

Shredded beef in slow cooker with gravy and pepperoncini.

Truly Bussin’ Pot Roast

My teenagers go crazy over this Mississippi pot roast. Lots of “this is bussin’” comments combined with an extraordinary ability to devour beef like I’ve never witnessed before.

After cooking, it has the perfect amount of sauce for a light drizzle over mashed potatoes or rice.

It’s not overly saucy, so if you’re expecting to be able to smother your potatoes in 2+ cups of gravy like happens in our home when regular ol’ pot roast is on the menu, reframe your expectations (and check out the note in the recipe to increase the level of sauciness).

We’ve also ditched the mashed potatoes altogether and served it on buns. To be honest, that’s actually when the big bussin’ comments roll forth from my teenagers. They would eat this every day for the rest of forever. Too bad I have about a million other recipes rolling around my brain to make before I die.

This from-scratch Mississippi pot roast really is spectacular with very little effort. That’s the best kind of recipe in my book!

Top down view of white shallow bowl with mashed potatoes, shredded beef and gravy, and two pepperoncini.

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White shallow bowl with mashed potatoes, two pepperoncini, and shredded beef.

Mississippi Pot Roast {From-Scratch/Packet-Free}

  • 3 to 4 pound boneless beef chuck roast (see note for other options)
  • 1 tablespoon garlic powder or granulated garlic
  • 2 teaspoons dried parsley
  • 2 teaspoons onion powder or granulated onion
  • 1 teaspoon dried dill weed
  • 1 teaspoon coarse salt
  • ¼ cup beef broth
  • ¼ cup liquid from jar of pepperoncini
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon beef bouillon paste (optional – see note)
  • 4 tablespoons butter, cut into pieces
  • 4 to 6 pepperoncini
  • Place the roast in the insert of a 6- or 8-quart slow cooker.

  • In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.

  • In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.

  • Place the butter pieces and pepperoncini on top of beef.

  • Cover the slow cooker on cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid/gravy. Add additional salt, to taste, and toss with the beef and sauce, if needed. Return the pepperoncini to the slow cooker, if desired.

  • Keep warm until ready to serve. Serve warm over mashed potatoes or rice or on buns.

Beef Roast: Mississippi pot roast is classically made with boneless chuck roast. This marbled cut of beef does very well cooked low and slow. Boneless chuck roast can render quite a bit of fat after cooking. If you want to minimize the fat, after the cooking time is done, use a fat separator to strain the cooking liquid. You can also experiment using a different cut of beef, like sirloin tip roast, arm roast, or bottom round roast. I’ve had good luck slow cooking all of these types of beef roasts. Because they have less fat, these cuts of beef may put off less liquid while cooking, so keep an eye on the meat so it doesn’t dry out and add extra broth, if needed (or mix up additional sauce from the recipe and add it). Extra Gravy: as written, the meat is saucy but there isn’t cups and cups of extra gravy. The “sauce” ingredients can be doubled if you want extra gravy. 

Serving: 1 serving, Calories: 221kcal, Carbohydrates: 3g, Protein: 30g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 87mg, Sodium: 495mg, Fiber: 0.4g, Sugar: 0.4g

Follow @MelsKitchenCafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: from Mel’s Kitchen Cafe

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