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Mississippi Pot Roast with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Mississippi Pot Roast is a hearty, flavorful one-pot meal featuring tender, slow-cooked beef chuck roast with buttery pepperoncini peppers, ranch seasoning, and au jus mix. It is cooked with potatoes and carrots, absorbing all the savory flavors, resulting in a comforting and satisfying dish perfect for family dinners or meal prep.

Ingredients

Beef and Seasonings

  • 3 to 4 pounds beef chuck roast
  • 1 packet ranch seasoning mix (1 oz)
  • 1 packet au jus gravy mix (1 oz)
  • 6 to 8 pepperoncini peppers
  • 1/4 cup unsalted butter (half a stick)
  • Salt and black pepper, to taste

Vegetables

  • 4 medium carrots, peeled and cut into chunks
  • 6 to 8 small red or Yukon gold potatoes, halved or quartered

Instructions

  1. Prepare the Pot Roast: Begin by seasoning the beef chuck roast lightly with salt and black pepper on all sides to enhance the natural flavors.
  2. Layer Ingredients in Slow Cooker: Place the roast in the slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast. Arrange the pepperoncini peppers around and on top of the meat. Add the carrots and potatoes around the roast, ensuring they are submerged partly in the juices.
  3. Add Butter: Place 1/4 cup of unsalted butter on top of the roast and vegetables. The butter will melt during cooking, enriching the sauce and helping the meat stay tender and moist.
  4. Cook the Pot Roast: Cover with the slow cooker lid and cook on low heat for 8 hours or on high for 4 to 5 hours until the meat is fork-tender and the vegetables are soft.
  5. Finish and Serve: Once cooked, remove the roast and vegetables carefully from the slow cooker. Let the roast rest for a few minutes before slicing. Serve the meat alongside the cooked potatoes and carrots, spooning the flavorful juices from the slow cooker over the dish.

Notes

  • For best flavor, use a well-marbled chuck roast.
  • If you prefer a thicker gravy, you can remove the meat and vegetables and simmer the juices on the stovetop with a cornstarch slurry until thickened.
  • Adjust pepperoncini peppers to your heat preference; more peppers add tang and mild heat.
  • This recipe works well in an Instant Pot using the slow cook setting or pressure cook mode (approximately 60 minutes high pressure).

Find it online: https://cookedbylina.com/mississippi-pot-roast-with-potatoes-and-carrots-recipe/