Mississippi Pot Roast With Potatoes and Carrots {Crock Pot}

Is there really anything more comforting than coming home to a house that smells AMAZING and having a warm, DELICIOUS dinner made for you?!

This Mississippi pot roast combines fall-apart-tender pot roast cooked with carrots and potatoes making it a complete meal that is effortless to make!

It’s perfect all on its own, but of course whipping up some garlic bread to soak up the juices or a crisp, green salad wouldn’t hurt either!

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• Very easy to prep–takes about 10 minutes or less!

• FLAVOR FLAVOR FLAVOR! This recipe combines the amazing flavors of chuck roast, au jus gravy, ranch seasoning, butter, and pepperoncini. The dish is slow-cooked resulting in a rich, savory meal!

• Feeds a crowd! If you have lots of hungry people in your house, this is the meal for you!

• The leftovers are fantastic the next day!

You’ll need the following ingredients to make this Crock Pot Mississippi Pot Roast with Potatoes and Carrots:

Chuck Roast: Chuck roast is the absolute best cut of meat for this recipe due to the nice marbling throughout this cut of meat. If you need to substitute you can also use a rump roast (sometimes called “bottom round roast”), tri-tip, or top round.

Au Jus Gravy Mix: This is found in the grocery store with the other seasoning packets. Here is an example.

Pepperoncini Peppers: I like using jarred WHOLE pepperoncini pepper, but you can also use sliced ones as well.

Potatoes: Yellow or red potatoes work best and hold up well during the long cooking time. Fingerling potatoes are also a good option.

Carrots: Whole carrots that you cut and peel yourself hold up best over the long cooking time. However, if you are in a pinch, baby carrots are OK, too.

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Sear meat on both sides (about 3-5 minutes on each side). Then, add meat to the slow cooker.

Step 2: Add potatoes and carrots and sprinkle the au jus gravy mix packet and ranch seasoning over the top of the roast. Then add peppers and butter.

Step 3: Slow cook for 4-5 hours on HIGH or 7-8 hours on LOW or until meat is fall-apart tender.

Step 4: Shred meat with a fork (it should shred very easily) and serve alongside the potatoes and carrots.

• This easy recipe is not overly spicy and generally fine for the whole family. However, if you want to make it even less spicy, gently squeeze the juice from the pepperoncini. Then cut them in half and remove the seeds. You’ll still have a super flavorful roast but without any spice.

• Use waxy potatoes that hold up well over long cooking times. The best potatoes to use are small yellow or red potatoes or fingerlings.

• Storage: Let the roast cool completely. Then store the leftover roast and the juices from the crockpot in an airtight container in the fridge. Store the veggies in a separate container so they don’t get soggy! Leftovers are good for 3-4 days.

• Reheating: Place the desired portion of meat, veggies, and juice in a skillet or saucepan. Warm on the stove over medium heat for 3-4 minutes until heated through.

• Freezing: The meat part of this dish freezes well and makes great sandwiches! Place cooled meat in a freezer-safe container or freezer bag. Freeze leftover meat for up to 3 months. I do not recommend freezing the veggies.

SUBSTITUTIONS

The original recipe was said to have started in Mississippi (SHOCKING!) by a home cook named Robin Chapman. Chapman was a Mississippi native and when her recipe became super popular (supposedly via social media and word of mouth), the name just stuck!

The best type of meat to use for pot roast is beef chuck roast. The marbling in this cut of meat yields the most tender roast that easily falls apart when slow-cooked….and it’s never, ever dry!

I never skip this step because it adds just another layer of flavor to the meat! However, if you are in a super-rush, no worries! You can skip the searing and place the meat directly into the slow cooker. It will cook up just fine!

Since this Mississippi pot roast recipe includes potatoes and carrots, it can be a complete meal! However, if you want to add a bit of freshness, whip up this simple arugula salad or this easy tossed salad. You can also make some garlic bread to soak up all the delicious juices!

Nope, the meat and the butter combined with the seasonings make an AMAZING gravy without any additional liquid needing to be added.

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TOOLS FOR THIS RECIPE

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Crockpot (Slow Cooker)

Serving Platter

Cast Iron Skillet: Optional, but nice for searing the roast.

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