Mississippi Pot Roast with Potatoes and Carrots {Crock Pot}

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!

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!

If you love this hearty recipe, I know you’ll go crazy over my Texas-Style Cowboy Stew, too!

RECIPE INGREDIENTS

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

INGREDIENT NOTES

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.

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

• 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

ADDITIONS:

• 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.

SUBSTITUTIONS:

• 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.

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