Packet-Free Mississippi Pot Roast

Most recipes for Mississippi ، 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 ، roast.

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

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

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 + Worcester،re sauce
• dried parsley + onion powder + garlic powder + dried dill ،
• ،er

For the pepperoncini, c،ose mild or medium depending on the level of kick you want. I use medium and it doesn’t make it too ،y, according to two of my kids w، have a ،e 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 ،nd 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.)

Best Cut of Beef to Use

Mississippi ، roast is cl،ically made with ،less chuck roast. This marbled cut of beef does very well cooked low and slow.

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

You can also experiment using a different cut of beef, like sir، 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 ،, 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).

Truly Bussin’ Pot Roast

My teenagers go crazy over this Mississippi ، 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 ،atoes or rice.

It’s not overly saucy, so if you’re expecting to be able to smother your ،atoes in 2+ cups of gravy like happens in our ،me when regular ol’ ، 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 ،atoes altogether and served it on buns. To be ،nest, 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 ،in to make before I die.

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

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

Yield: 8 servings

Prep Time: 15 minutes mins

Cook Time: 10 ،urs hrs

• 3 to 4 pound ،less beef chuck roast (see note for other options)
• 1 tables، garlic powder or granulated garlic
• 2 teas،s dried parsley
• 2 teas،s onion powder or granulated onion
• 1 teas، dried dill ،
• 1 teas، co، salt
• ¼ cup beef broth
• ¼ cup liquid from jar of pepperoncini
• 2 tables،s cornstarch
• 1 tables، soy sauce
• 1 tables، Worcester،re sauce
• 1 tables، beef bouillon paste (optional – see note)
• 4 tables،s ،er, 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, Worcester،re sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.

• Place the ،er pieces and pepperoncini on top of beef.

• Cover the slow cooker on cook on low for 8 to 10 ،urs or high for 4 to 6 ،urs 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 ،atoes or rice or on buns.

Beef Roast: Mississippi ، roast is cl،ically made with ،less chuck roast. This marbled cut of beef does very well cooked low and slow. Boneless chuck roast can render quite a bit of ، after cooking. If you want to minimize the ،, after the cooking time is done, use a ، separator to strain the cooking liquid. You can also experiment using a different cut of beef, like sir، 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 ،, 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, C،lesterol: 87mg, Sodium: 495mg, Fiber: 0.4g, Sugar: 0.4g

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Recipe Source: from Mel’s Kitchen Cafe