Mississippi Pot Roast (Slow Cooker No Packets Version) Recipe

If you’ve been on the hunt for a comforting, melt-in-your-mouth roast recipe but want to skip the hassle of mystery packets, I have just the thing for you. This Mississippi Pot Roast (Slow Cooker No Packets Version) Recipe is hands-down one of my favorites — all the rich, tender goodness of classic Mississippi pot roast, made with simple ingredients you probably already have. It’s a flavor bomb without any of the fuss, cooked low and slow so the meat just falls apart. Trust me, once you try this, you’ll wonder why you ever bothered with store-bought seasoning mixes!

this Recipe

Ingredients You’ll Need

The ingredients here come together to create that signature Mississippi pot roast flavor, but with fresh pantry staples. I always recommend using a well-marbled chuck roast—fat is flavor, and it keeps the meat juicy during the slow cook.

• Chuck roast: Look for a 3-pound trimmed chuck roast—it’s perfect for shredding and has great flavor.
• Dried parsley: Adds a mild herbaceous note without overpowering.
• Granulated garlic powder: Garlic in powder form blends better into the meat than fresh garlic for this recipe.
• Onion powder: Complements the garlic and adds depth.
• Kosher salt: Use kosher salt to season evenly—it’s less intense than table salt.
• Beef broth: Adds moisture and richer beefy flavor to the cooking liquid.
• Pepperoncini: These little peppers are the star of the show, lending just the right tangy bite and a bit of spice.
• Cold butter: Melts over the roast and rounds out the flavors with a silky finish.
• Cornstarch: Optional, for thickening the au jus if you want a richer gravy.

Variations

I love how flexible this Mississippi Pot Roast (Slow Cooker No Packets Version) Recipe is. Over time, I’ve played around with different twists that make it distinctively mine, and I encourage you to personalize it too!

• Add smoked paprika: I sometimes add a teaspoon to introduce a smoky layer that pairs beautifully with the pepperoncini tang.
• Use chicken broth: For a lighter broth flavor, chicken broth works just fine—perfect if that’s what you have on hand.
• Double up on pepperoncini: If you like a little more zip, adding an extra couple of peppers livens things up without overpowering.
• Make it dairy-free: Skip the butter and toss in a splash of olive oil instead for a dairy-free version that’s just as tasty.

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

Step 1: Season and Prepare the Roast

First things first, I like to pat the chuck roast dry with paper towels—that helps the seasoning stick better. Sprinkle the dried parsley, granulated garlic powder, onion powder, and kosher salt evenly all over the roast. Don’t be shy: press the seasonings gently into the meat with your hands to make sure the flavors really settle in.

Step 2: Layer into the Slow Cooker

Place the seasoned roast into your 6-quart slow cooker. Pour the beef broth around the sides—this prevents washing the seasoning off but still adds moisture. Spread the pepperoncini evenly around the roast; their juice is key to the final tangy flavor. Last but not least, top the roast with the cold butter. This extra fat keeps everything super juicy and adds a velvety finish to the sauce.

Step 3: Slow Cook Low and Slow

Cover and cook on HIGH for about 6 to 7 hours, or on LOW for 8 to 10 hours—whichever fits your schedule. The goal is to cook until the roast shreds easily with two forks. If you poke it at the end and it feels tough, just add another 30 minutes to an hour; the slow cooker sometimes needs a little coaxing.

Step 4: Shred and Serve

When the timer goes off and your kitchen smells heavenly, dive in and shred the roast right in the slow cooker with two forks. Spoon some of that luscious juice (au jus) over the meat for a burst of flavor and moisture every bite. I like to serve it family-style for easy scooping and seconds!

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

Garnishes

I often top this pot roast with freshly chopped parsley to brighten the plate and add a touch of green. Sometimes I like a drizzle of some of the slow cooker juices reduced a bit on the stove to make it extra saucy. If you like a little extra tang, add a few sliced pepperoncini on top right before serving—they add a nice kick and give a fresh pop of flavor.

Side Dishes

Mashed potatoes and roasted green beans are my go-to sides here. The creamy potatoes soak up all that au jus perfectly. I’ve also paired this with buttery egg noodles or even some crusty bread for dunking. Sweet corn or a simple side salad work well to balance the hearty richness too.

Creative Ways to Present

For special occasions, I love to serve this Mississippi Pot Roast layered over creamy polenta with sautéed mushrooms on the side—it feels extra cozy and elevated. Another fun idea is to build handheld sliders using the shredded roast piled high on mini sandwich rolls with pickles and a swipe of mustard. Perfect for casual get-togethers!

Make Ahead and Storage

Storing Leftovers

Leftover Mississippi pot roast keeps beautifully in an airtight container in the fridge for about 3 to 4 days. I like to store the shredded meat and the cooking juices separately if possible—that way the meat doesn’t get soggy, and you can reheat with fresh juice to keep it moist.

Freezing

This recipe freezes wonderfully. When I’ve got leftovers, I portion out the shredded roast and juices into freezer-safe bags, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. It’s perfect for quick weeknight meals when you want hassle-free comfort food.

Reheating

I reheat leftovers gently in a covered skillet over medium-low heat, adding a splash of beef broth or some of the reserved au jus to keep it juicy. You can also use the microwave, but be sure to cover well and stir occasionally to heat evenly. Avoid overheating, which can dry out the meat.

FAQs

Final Thoughts

At the end of the day, this Mississippi Pot Roast (Slow Cooker No Packets Version) Recipe is a little bit of magic in a slow cooker. It’s incredibly easy, ridiculously tasty, and something I come back to time and time again for family dinners or when I want to impress guests without stress. I hope you give it a try and see just how easy homemade pot roast can be, no packets required!

Print