Crock Pot Mississippi Pot Roast with Potatoes and Carrots

Our melt-in-your-mouth Crock-pot Mississippi pot roast with potatoes and carrots adds a healthy twist to the classic Mississippi roast by mixing in lots of extra veggies. Dare we say this is even better than the original recipe?!

This Mississippi pot roast with vegetables is so good!

With just 15 minutes of prep work, followed by low and slow cooking, you'll get the best hearty comfort food dinner that packs a punch of flavor in every bite.

While we LOVE the classic Mississippi roast too it often feels like something is missing. I'm sure you guessed right...it's the savory and heartiness that comes from adding carrots and potatoes to pot roast.

We've also tweaked the classic recipe to lighten it up a bit. The original calls for ½ cup of butter but you can add less and still get a rich buttery flavor (this is a beef roast after all!) And every bite still tastes rich and comforting, yet so tender and juicy.

We also increased the pepperoncini peppers to add more of a tang (don't worry, they're mild) Trust me on this, you want the extra peppers!

While we usually make this in our Crock-pot, since the carrots and potatoes don't change the cooking time, you can easily make our Instant Pot Mississippi pot roast version for those nights you need dinner on the table fast.

What you'll need

While we typically use chuck roast, you can use other roast cuts based on your preference or perhaps whatever type of roast is on sale at the grocery store that week.

• Chuck roast - A boneless chuck roast is the most popular cut, it's a tough yet flavorful cut of beef that gets super tender and flavorful when cooked slowly. It also has a higher fat content than other roasts, which increases the flavor. Other options would also be beef brisket, sirloin, roast, or shoulder roast; all of those have less fat than a chuck roast.
• Olive oil - Used to sear the roast before adding it to the slow cooker.
• Beef broth - Adds extra liquid to the roast which turns into a fabulous gravy to spoon over the roast, potatoes, and carrots.
• Ranch dressing seasoning packet (or homemade Ranch mix). Simply Organic carries a great packaged Ranch dressing mix that's a great substitute for Hidden Valley ranch mix if you're looking for a low carb/no sugar version. 
• Au jus gravy packet (or homemade au jus mix)
• butter - use a half stick or a whole stick, it's up to you (we use a half). Unsalted butter is recommended since the Ranch packet and au jus also adds sodium to the recipe.
• Potatoes and carrots- we used baby carrots and quartered Yukon gold, you could also use cubed potatoes and other potato varieties such as Red potatoes. Yukon or Red potatoes hold their shape better than Russet potatoes, which tend to fall apart.
• Whole pepperoncini peppers - the peppers are mild and get even milder when cooked. They really are the star of the roast so don't skimp on these. We love to add in more than other recipes suggest, the jar liquid gets added too!

How to make Mississippi pot roast with carrots and potatoes

You'll first sear the chuck roast to lock in flavor, then you'll add it to a Crock Pot before topping it with the remaining ingredients. Super easy!

Step 1: In a large skillet over medium-high heat, heat the olive oil.  Sear the beef roast for 2-3 minutes on each side.

Step 2: 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.

Step 3: Sprinkle the beef roast with the ranch mix, au jus mix, and pepperoncini liquid.

Step 4: Cut the butter into 1 tablespoon pats and lay it on top of the roast. Add the whole pepperoncini peppers, carrots, and potatoes to the pot.

Step 6: Put the lid on the slow cooker and cook the roast for 8 hours on low. When done, the Mississippi-style pot roast should be easy to shred and be falling apart when you pull it. If not, continue cooking until it is fork-tender.

Step 7: (optional) Shred the roast right in the crockpot using forks or meat claws, transfer you can transfer the whole roast to a platter or bowl. We like to spoon extra broth over the top!

Serve the pot roast with vegetables as is or alongside grits, rice, cauliflower rice, roasted vegetables, or a simple salad. Enjoy!

Cooking tips

• 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.
• The slow cooker version of the Mississippi pot roast does not need any additional liquid for cooking, so you can leave the beef broth out if you prefer. We love to make it extra saucy to serve over the roast and vegetables.
• The carrots and potatoes can be left out to make a classic Mississippi roast.

Variations

• This is so easy to adapt and make it your own! Feel free to add in onion slices, mushrooms, or bell peppers or use whatever veggies you have on hand.
• Shred the meat in some of the pot liquid and serve it on a bun or sweet roll with the vegetables on the side.
• Make a chicken breast or pork roast variation.
• Make a low carb version by leaving out the carrots and potatoes and using mushrooms with cauliflower or radishes. Make sure you're using low carb seasoning packets since that's where it's easy to sneak in extra starches.
• Make a gravy! Combine ¼ cup of the pot liquid with a little corn starch, arrowroot powder, or flour. Add the roux blend with more of the pot roast liquid and simmer it on the stovetop for 10-15 minutes until it starts to thicken.

Storage and leftovers

Leftover pot roast can be stored in the fridge for up to 4 days. You can also freeze it in a freezer safe container or storage bag for up to 1 month.

If you have leftovers, you can use the shredded meat and use it in wraps, in a casserole, stuffed peppers, or even turn it into a soup by shredding the meat and adding beef broth!

A brilliant idea a reader of ours came up with is to swap the leftover meat for steak in our popular Philly cheese steak casserole.

What to serve with Mississippi pot roast?

Since our slow cooker Mississippi Pot roast mixes in carrots and potatoes, this can definitely be a one-dish meal. It's also fantastic served with a simple green salad and rolls.
If you leave out the potatoes and carrots and make it the traditional way, we love to serve the roast over mashed potatoes, cauliflower mashed potatoes, or roasted vegetables.

More slow cooker recipes

• Crock Pot Kalua Pork
• Slow Cooker Sausage and Peppers
• Crock-pot Copycat Olive Garden Zuppa Toscana
• Slow Cooker Italian Tortellini Soup
• Crockpot Spiral Ham
• Slow Cooker Buffalo Chicken Dip

If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!

Recipe

Mississippi Pot Roast with Potatoes and Carrots

Jen @ Whole Lotta Yum

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

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Additional Time 5 minutes mins

Total Time 8 hours hrs 20 minutes mins

Course Slow Cooker

Cuisine American

Servings 8 servings

Calories 351 kcal

Equipment

• 1 Crock Pot or slow cooker
• 1 skillet

Ingredients

  

1x2x3x

• 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

Tried this recipe?Let us know how it was!