A Crock-pot Mississippi pot roast with potatoes and carrots adds a healthy twist to the classic Mississippi roast by mixing in lots of veggies. With just 15 minutes of prep work, followed by low and slow cooking, you'll get a melt-in-your-mouth dinner with minimal effort. It's a Whole Lotta Yum!
If this is your first time trying Mississippi pot roast, you'll be blown away and the simplicity and how much flavor is packed into every bite! You're combining tender and juicy chuck roast cooked until the meat falls apart with a fork. Sprinkle the roast with Ranch seasoning and au jus gravy mix to add a flavorful punch, pats of butter adds creaminess, plus pepperoncini peppers give the dish a slightly tangy kick.
We decided to up the vegetables and that's how our Mississippi pot roast with potatoes and carrots was created. While we love to slow cook the roast in our Crock-pot, since the carrots and potatoes don't change the cooking time, it would be easy to use our Instant Pot Mississippi pot roast recipe for those nights you need dinner on the table fast!
Got leftovers? 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.
Why You'll Love This!
- Less than 15 minutes of prep time!
- Mississippi roast with potatoes and carrots just combines 7 simple ingredients but packs a huge punch of buttery, savory flavor with perfectly cooked fork tender meat.
- As written, the recipe is gluten-free, low carb, and dairy free as long as you stick to compliant packet mixes.
- Mississippi pot roast with potatoes and carrots is easy to adapt and make it your own! Feel free to add in onion slices, mushrooms, or bell peppers to make the vegetables
- It's a flavorful variation everyone will love that adds variety beyond the beloved pot roast.
While we prefer chuck roast, you can use other cuts based on your preference or a good sale price for your crockpot Mississippi pot roast. From there you simply need to decide if you prefer homemade or packet sauces and how many pepperoncini peppers to include (I recommend at least 2 per person).
- 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 ups the flavor. Other options would also be beef brisket, sirloin, roast, or shoulder roast but 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)
- Au jus gravy packet (or homemade au jus mix)
- butter - use a half stick or a whole stick, it's up to you. Unsalted butter is recommended since the Ranch packet and au jus adds salt 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!
Dietary Notes: I try as much as possible to avoid packaged mixes due to food allergies/sensitivities in our family. If this is your situation also, Simply Organic carries a packaged Ranch dressing mix that was a great substitute for the popular Hidden Valley ranch dressing.
Step by Step Instructions
Mississippi Pot roast with potatoes starts by quickly searing the chuck roast before adding it to the Crock-pot. Then you sprinkle the seasoning mixes, butter, and pepperoncini into the pot, with the addition of the stew veggies. Super easy!
In a large skillet over medium-high heat, heat the olive oil.
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, and pepperoncini liquid.
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.
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.
Shred the roast right in the crockpot using forks or meat claws or we prefer to transfer the roast to a platter or bowl and add the broth to taste.
Serve the Mississippi pot roast with vegetables as is or alongside grits, rice, cauliflower rice, roasted vegetables, or a simple salad. Enjoy!
- 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.
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, we love to serve Mississippi roast over mashed potatoes, cauliflower mashed potatoes, or roasted vegetables.
You can store any leftover slow cooker pot roast you have in the fridge for up to 4 days. Leftovers can be stored in the freezer for up to 1 month.
Yes, Mississippi pot roast is a keto dinner option that is low on carbs, but full of flavor! To ensure you are compliant, pay attention to labels and watch out for hidden carbs, or opt to make your own homemade packet seasonings.
The first Mississippi pot roast came from the kitchen of Robin Champman. Robin and her family lived in Ripley, Mississippi and she wanted to create a pot roast recipe that was less spicy than traditional roasts and more appealing to her children.
Once she had approval from her family on her creation, she shared her new recipe with her local church. From there, the Mississippi pot roast went viral (even before the internet and food blogs) being shared far and wide.
Today, with the help of the internet and food blogs, it's a well-known recipe that can be found in both its original form and with various tweaks and changes.
More Slow Cooker Recipes
Looking for more slow cooker recipes?
- Slow Cooker Kalua Pork
- Slow Cooker Sausage and Peppers
- Slow Cooker Copycat Olive Garden Zuppa Toscana
- Slow Cooker Italian Tortellini Soup
- Slow Cooker Spiral Ham
- Slow Cooker Buffalo Chicken Dip