Description
This Mississippi Pot Roast recipe is a savory, slow-cooked beef dish made from scratch without using any pre-packaged seasoning packets. Featuring a tender chuck roast seasoned with dried parsley, garlic powder, onion powder, kosher salt, and cooked with beef broth, pepperoncini peppers, and butter, it delivers a juicy, fall-apart texture packed with bold flavors perfect for a comforting family meal.
Ingredients
Units
Scale
Meat and Broth
- 3 pounds chuck roast (trimmed)
- 1/2 cup beef broth
Seasonings
- 3 teaspoons dried parsley
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
Additional Ingredients
- 8 pepperoncini peppers
- 3 tablespoons cold butter
- 1 tablespoon cornstarch
Instructions
- Prepare the Roast: Place the trimmed 3-pound chuck roast in a 6-quart slow cooker. Evenly sprinkle the dried parsley, granulated garlic powder, onion powder, and kosher salt over all sides of the roast. Gently pat the seasonings into the meat to allow the flavors to penetrate.
- Add Broth and Pepperoncini: Pour ½ cup of beef broth around the sides of the roast inside the slow cooker, being careful not to wash off the spices on top. Scatter 8 pepperoncini peppers evenly around the meat for a slight tang and mild heat.
- Top with Butter: Place 3 tablespoons of cold butter on top of the roast. The butter will melt slowly during cooking, enriching the flavor and keeping the meat moist.
- Cook the Roast: Cover the slow cooker with its lid. Cook the roast on high for 6 to 7 hours or on low for 8 to 10 hours, until the meat is tender and shreds easily with a fork. If the roast is not yet fall-apart tender, continue cooking for an additional 30 minutes and check again.
- Shred and Serve: Once the roast is tender, shred the meat directly in the slow cooker with two forks. Serve the shredded beef with the accumulated juices (au jus) for extra moisture and flavor. Optionally, thicken the juices with 1 tablespoon of cornstarch if a thicker sauce is desired.
Notes
- If you prefer to make Mississippi Pot Roast without the common seasoning packets, this recipe uses simple pantry spices to replicate that classic flavor while keeping the dish fresh and homemade.
- Use a 6-quart slow cooker to ensure there is enough space for the roast and liquids to cook properly.
- If your roast isn’t shredding easily after the prescribed cooking time, extend the cooking time in 30-minute increments to achieve tender, pull-apart meat.
- For gravy lovers, stirring in cornstarch at the end can create a thicker au jus sauce.
- Adjust the number of pepperoncini peppers to control the spiciness and tang to your preference.
Nutrition
- Serving Size: 1 serving (approximately 4 ounces of cooked meat)
- Calories: 352 kcal
- Sugar: 0.3 g
- Sodium: 562 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 33 g
- Cholesterol: 129 mg
