This Crockpot Mississippi Pot Roast with Potatoes and Carrots is a hearty twist on the original Mississippi pot roast recipe! Potatoes and sweet carrots are cooked in the slow cooker alongside this tender, buttery roast that’s bursting with so much flavor! This classic recipe uses simple ingredients and it’s so easy to prep!
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!
If you love this hearty recipe, I know you’ll go crazy over my Texas-Style Cowboy Stew, too!
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.
HOW TO MAKE MISSISSIPPI POT ROAST WITH POTATOES AND CARROTS: STEP BY STEP
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.
RECIPE TIPS & TRICKS
- 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.
- 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.
Additions & Substitutions
- Extra Veggies: Sweet onion, red onions, and green beans are great additions to bulk up the veggies in this dish and add extra flavor.
- Spice: Add extra spice by adding a few tablespoons of pepperoncini juice or a pinch of red pepper flakes.
- Meat: The best cut of meat for this recipe is chuck roast. However, you can also use a rump roast (sometimes called “bottom round roast”), tri-tip, or top round.
- Potatoes: Yellow or red potatoes work best and hold up well during the long cooking time. Fingerling potatoes are also great. In a pinch, you can use russet potatoes but note that they tend to get a bit soggier when slow-cooked.
- Onion Soup Mix: For a bit of a different flavor, swap out the ranch seasoning for onion soup mix.
FREQUENTLY ASKED QUESTIONS
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!
Need more ideas?! Here are 50 Amazing Sides for Pot Roast!
Nope, the meat and the butter combined with the seasonings make an AMAZING gravy without any additional liquid needing to be added.
TOOLS FOR THIS RECIPE
TRY THESE NEXT…
Mississippi Pot Roast with Potatoes and Carrots
- 2 tbsp olive oil
- 1/2 tsp sea salt
- freshly ground black pepper
- 1 3-4lb. chuck roast
- 1 lb. small yellow or red potatoes, cut into quarters See Note 1
- 1/2 lb. carrots, peeled and cut into bite-sized pieces
- 1 1 oz. packet au jus gravy mix See Note 2
- 1 1 oz. packet Ranch dressing mix or 2 tbsp ranch seasoning
- 1 stick salted butter, cut into large pieces unsalted butter is OK, too
- 6 whole pepperoncini peppers
- Sear Meat: Season chuck roast with sea salt and pepper. Heat a large skillet (cast iron, if you have it–a large dutch oven will also work), over medium-high heat. Add olive oil. When oil is hot, add roast. Sear on both sides for 2-3 minutes until a nice, golden brown crust begins to form. Transfer meat to the slow cooker.
- Add Seasonings: Sprinkle au jus gravy mix and ranch dressing mix over the top of the roast
- Add Veggies and Butter: Add carrots, potaotes, and pepperoncini to the side of the roast. Place cut butter on top of the roast and veggies.
- Slow Cook: Cook on HIGH for 4-5 hours or on LOW for 7-8 hours until meat is super tender and shreds easily.