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mississippi pot roast with veggies such as carrots and potatoes after cooking

Mississippi Pot Roast with Potatoes and Carrots

Jenni Cole
A Mississippi pot roast with potatoes and carrots made in a slow cooker upgrades the classic recipe by combining it with your favorite pot roast veggies.
4.79 from 42 votes
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Prep Time 15 minutes
Cook Time 8 hours
Additional Time 5 minutes
Total Time 8 hours 20 minutes
Course Slow Cooker
Cuisine American
Servings 8 servings
Calories 351 kcal

Equipment

  • 1 Crock Pot or slow cooker
  • 1 skillet

Ingredients
  

  • 2-3 lb chuck roast boneless
  • 1 tablespoon olive oil
  • 1 packet ranch dressing
  • 1 package au jus gravy mix
  • ½ cup pepperoncini liquid
  • ½ cup beef broth
  • ¼ cup butter cut into pats
  • 8 Whole pepperoncini peppers
  • 2 cups baby carrots
  • 4 medium size Yukon gold or red potatoes quartered

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat.  Sear the beef roast for 2-3 minutes on each side.
  • Remove the roast and put it into the bottom of the crockpot. Scrape up the little browned bits at the bottom of the pan and add these little bits to the crockpot as well.
  • Sprinkle the Mississippi roast with the ranch mix, au jus mix, beef broth, and pepperoncini liquid. Add the carrots, potatoes, and whole pepperoncini peppers to the slow cooker.
  • Cut the butter into 1 tablespoon pats and lay it on top of the roast.
  • Put the lid on the slow cooker and cook the roast for 8 hours on low. It should be easy to shred and be falling apart when it's done!
  • The chuck roast can be shredded right in the pot or removed and shredded in a bowl with pot liquid to taste. Enjoy!

Notes

  • While it may be tempting to peek, keep the lid on your roast until you think it's done to contain all of the moisture and juiciness.
  • If you are pressed for time you can skip the sear and go straight for the slow cooker. You will lose a little bit of flavor, but the roast will still be delicious.
  • To make this a low-carb recipe, leave the carrots and potatoes out and serve it over cooked cauliflower rice or cauliflower mashed potatoes.
  • Shredded leftovers is great in wraps, in casseroles, or for making stuffed peppers.

    • Nutrition

    Serving: 1gCalories: 351kcalCarbohydrates: 18gProtein: 24gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 93mgSodium: 234mgPotassium: 846mgFiber: 3gSugar: 2gVitamin A: 4641IUVitamin C: 26mgCalcium: 44mgIron: 3mg
    Keyword crock pot, crockpot, original, pot roast with carrots and potatoes, slow cooker
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