Wildly simple to make, this melt-in-your-mouth slow cooker Mississippi pot roast takes only 5 minutes to prep, requires no pre-cooking and yields the most tender, succulent pot roast you’ve ever tasted. Made from scratch with no packets, try it and you’ll know why this is the best and easiest pot roast recipe you’ve ever tried.

Overhead shot of slow cooker with shredded roast beef and pepperoncini peppers. Slow cooker is surrounded by a gravy boat, bowl of chopped parsley, sprigs of fresh parsley, and a bowl of mashed potatoes.

5 star review

“WOW! What an awesome recipe!! Couldn’t not get any easier in terms of shopping for the ingredients (most of which I already had) and then putting it together in the morning before work. I am dairy free and can’t use ranch seasoning packets, but honestly, I wouldn’t have wanted to. This was seasoned perfectly! This will be a staple!”

– Heidi
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Tender, Melt-in-Your Mouth Crockpot Mississippi Pot Roast with No Pre-Cooking and No Fuss!

Plain pot roast step aside and make way for the most flavorful and tender way to prepare beef — slow cooker Mississippi pot roast!  In this version of pot roast the beef gets super tender thanks to the butter and low and slow cooking, plus it’s packed with flavor thanks to a simple homemade seasoning mix and pepperoncini peppers.

My version of crockpot Mississippi pot roast uses a simple homemade seasoning mix instead of the typical ranch seasoning packet and au jus gravy mix. You could absolutely use the ranch seasoning packet if you prefer, but I chose to make this recipe without a ranch packet and instead use a simple homemade seasoning blend made with a few pantry spices so I can control the ingredients and salt level.

In testing this recipe, I found that many traditional Mississippi pot roasts use a whole stick of butter, and after a few attempts, I found that using a significantly less butter yields an equally as delicious roast that’s a bit lighter.

Seriously, this recipe could not be more streamlined, as it’s a dump-and-go slow cooker recipe that just requires adding some seasonings, butter, and pepperoncini, and hitting start. No browning, no chopping, it’s a total win (similar to this ultra tender slow cooker flank steak). I also give instructions to on how to cook the pot roast on high to get it done a bit faster, or on low if you have more time. Either way, once the meat is done cooking make sure to save all the flavorful cooking liquid for gravy for my go-to smashed potatoes recipe or as a dipping sauce for sandwiches.

Visual Guide: How to Make Slow Cooker Mississippi Pot Roast

Jump to Recipe Instructions
Overhead shot of the following ingredients: raw chuck roast, pepperoncini, broth, butter, cornstarch, dried parsley, garlic powder, onion powder, and salt.
Gather ingredients.
Overhead shot of raw raw chuck roast with seasonings in a slow cooker.
Add beef & seasoning to crockpot.
Overhead shot of a slow cooker with raw chuck roast covered in seasonings and butter, surrounded by pepperoncini. Broth is being poured into the slow cooker.
Add remaining ingredients.
Overhead shot of a shredding roast beef in a slow cooker with two forks. Beef is surrounded by pepperoncini and broth.
Cook & shred beef.
Overhead shot of a small white sauce pan with broth and a whisk in it. Saucepan is surrounded by a small white bowl with broth and a spoon and a pinch bowl with cornstarch.
Make optional gravy.
Overhead shot of a white bowl with mashed potatoes and roast beef. Bowl is surrounded by a towel, gravy boat, and bowls or fresh parsley and salt and pepper.
Serve with your favorite side.
Overhead shot of hands around a white bowl with mashed potatoes and roast beef. Bowl is surrounded by a towel, gravy boat, and bowls or fresh parsley and salt and pepper.

Testing Notes, Tips & Serving Ideas

Chuck Roast: Because it has more fat, chuck roast is the preferred option for this recipe, however bottom round, top round, or brisket will also work.

Pepperoncini: Pepperoncini are slightly spicy and are a unique feature of Mississippi pot roast. However, if you don’t want any spice, feel free to leave them out for more of a classic pot roast flavor.

Butter: For a dairy-free option, you can use dairy-free butter.

Spices and Seasoning: You can absolutely use a ranch seasoning packet if you prefer, but I like using the blend of dried onion powder, garlic powder, dried parsley, and salt.

This recipe truly can be a one-pot meal, but there are also so many sides that deliciously pair with the meat:

Close-up overhead shot of slow cooker with shredded roast beef and pepperoncini peppers. Slow cooker is surrounded by a bowl of mashed potatoes and a gravy boat.

This Recipe Is…

Overhead shot of shredded roast beef being served out of a slow cooker with a serving fork. Slow cooker is surrounded by a gravy boat, bowl of chopped parsley, sprigs of fresh parsley, and a bowl of mashed potatoes.
5 stars (15 ratings)

Effortless Mississippi Pot Roast (No Pre-Cooking!)

by Robyn Conley Downs
Servings: 8 servings
Prep: 5 minutes
Cook: 6 hours
Total: 6 hours 5 minutes
Wildly simple to make, this melt-in-your-mouth slow cooker Mississippi pot roast takes only 5 minutes to prep, requires no pre-cooking and yields the most tender, succulent pot roast you've ever tasted. Made from scratch with no packets, try it and you'll know why this is the best and easiest pot roast recipe you've ever tried.
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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

For Optional Gravy Recipe

  • 1 tablespoon cornstarch

Equipment

Instructions 

  • Place the chuck roast in a 6-quart slow cooker. Sprinkle the dried parsley, garlic powder, onion powder and salt evenly over all sides of the roast, patting any excess into the meat. Pour the beef broth around the sides, sprinkle the pepperoncini around, and place the butter on top of the roast.
  • Cover and cook on high for 6-7 hours, or low 8-10, or until the roast shreds easily. Shred the meat with two forks and serve with the accumulated juices (au jus). If the beef is not fall-apart tender, it means you haven't cooked it long enough. Simply had 30 minutes of cook time until the beef is tender and shreddable.

Optional Gravy

  • To make gravy, carefully strain the accumulated liquid from the slow cooker. In a small bowl, whisk together two tablespoons of the liquid with 1 tablespoon of cornstarch. Heat the remaining accumulated liquid in a medium saucepan over medium heat until simmering. Slowly pour in the liquid-cornstarch mixture and simmer until desired thickness is reached. Season with salt and pepper to taste and serve.

Notes

For modifications, tips, serving suggestions, and more see the full blog post above.
Course: dinner, Main Course
Cuisine: American

Nutrition Information:

Serving: 1 (of 8), Calories: 352kcal, Carbohydrates: 2g, Protein: 33g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 129mg, Sodium: 562mg, Potassium: 615mg, Fiber: 0.5g, Sugar: 0.3g, Vitamin A: 188IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 4mg
Nutrition disclaimer
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