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Tender, buttery Mississippi pot roast with potatoes and carrots, all cooked together in the crockpot for an easy, complete dinner.
Mississippi pot roast isn’t anything new or fancy, but that’s exactly why I love it. It’s one of those ridiculously easy crockpot dinners where everything goes into one pot and several hours later, dinner is basically done.
I add small potatoes and baby carrots right to the crockpot so there’s no need to make separate sides. The pepperoncini add a little tang without making the roast particularly spicy, while the ranch, au jus and butter make the cooking juices ridiculously good.
Mississippi Pot Roast with Potatoes and Carrots
Course: DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
8
hoursTotal time
8
hours10
minutesIngredients
1 chuck roast, about 3–4 pounds
1 packet ranch seasoning mix
1 packet au jus gravy mix
1 stick butter, cut into cubes
Pepperoncini peppers, to taste
1/4 cup pepperoncini juice
1 1/2 pounds baby potatoes, red, yellow, or medley, halved if needed
1/2 pound baby carrots
Directions
- Place the chuck roast in the bottom of a large slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the roast.
- Scatter the cubed butter over the top of the roast.
- Add the pepperoncini peppers and about 1/4 cup of pepperoncini juice.
- Arrange the small potatoes and baby carrots around the roast. Cut any larger potatoes in half so they cook evenly.
- Everything goes into the crockpot at once. Then comes the hardest part: put the lid on and leave it alone.
- Cover and cook on LOW for 8–9 hours, or until the roast is fall-apart tender and the potatoes and carrots are cooked through. Do not open the crockpot lid while it cooks. Trust the process!
- Shred or pull the roast into large pieces. Spoon the buttery cooking juices over the meat, potatoes and carrots before serving.
Notes
- Leave the lid alone! There is no need to stir, baste or check the roast while it cooks. Opening the crockpot releases heat and steam and can increase the cooking time.
No broth or water is needed. The roast and vegetables release liquid as they cook, and the butter and pepperoncini juice create plenty of flavorful cooking juices.
Use as many pepperoncini peppers as you like. They add more tangy flavor than heat.
