Slow Cooker Mississippi Pot Roast (No Packets, No Butter)

Whole30 slow cooker Mississippi pot roast with onions and pepperoncinis.

Slow Cooker Mississippi Pot Roast (No Packets, No Butter)

This slow cooker Mississippi pot roast skips the packets and butter for a cleaner, richer take on the classic. Just six ingredients and a few hours in the Crock Pot for fall-apart beef in a peppery, tangy jus.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 6

Servings

Calories 418kcal

Author Gary White

Ingredients

4 lb. chuck roast
2 tsp. kosher salt
1 tsp. ground black pepper
1 yellow onion thick sliced
8 pepperoncini peppers whole or sliced, from jar
⅔ cup pepperoncini brine from the same jar

Instructions

Season the roast with salt and pepper, then place it in a dry slow cooker.
Top with sliced onions. Cover and cook on high for 4 hours (or low for 6).
After 4 hours, slide onions into the juices, add pepperoncinis, and pour in the brine.
Cover again and cook 2-3 more hours on high (or 3-4 more on low), until it pulls apart easily with a fork.
Shred with two forks and serve with the jus.

Video

Notes

Notes & Tips

No packets, no butter. Just clean, simple ingredients with big flavor.
Spice control: The brine brings a mild heat. For less spice, skip it and use just the peppers.
Best sides: Serve it over mashed sweet potatoes, classic mash, or rice--whatever can soak up the gravy.
Leftovers: Store in the fridge for up to 4 days or freeze in portions with the jus.

FAQs

Can I add butter?
Sure. But you won’t need it. The flavor’s already there.

Is it spicy?
Just enough. Want it milder? Skip the brine.

What’s the best side dish?
Mashed sweet potatoes all day.

What is brine?
It’s the pickled liquid in the jar of pepperoncinis. Tangy and packed with flavor.

Nutrition