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

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

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 10 hours

Ingredients

  • 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

Instructions 

  • 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.

Notes

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).
Beef Bouillon Paste: this ingredient is listed as optional, but using it definitely adds a boost of flavor. I use the Better than Bouillon brand.
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.