Mississippi Pot Roast With Potatoes And Carrots (Slow Cooker)

Delicious beef pot roast with potatoes, carrots, and herbs in a savory broth cooked in a slow cooker. Perfect comfort food. — Enjoy a flavorful slow cooker beef pot roast served with tender potatoes, carrots, and herbs for a hearty, satisfying meal.

This Mississippi pot roast with potatoes and carrots is my answer to those days when I want a full, hearty dinner without juggling a bunch of side dishes. It takes everything I love about classic Mississippi pot roast and turns it into a true one-pot meal with tender vegetables cooked right alongside the beef.

I started making this version after realizing I was always serving the roast with potatoes and carrots anyway, so why not let them soak up all that buttery, pepperoncini-spiked goodness from the start? This recipe has quickly become a favorite for Sunday dinners, busy weekdays, and anytime I want comfort food that feels effortless.

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INGREDIENTS
PREPARATION
CONSEILS AND SUGGESTIONS
NOTES AND VARIATIONS
FAQs
📖 Recipe
RECIPES YOU MAY LIKE
💬 Reviews

Why You Will Love This Recipe

Everything cooks in one slow cooker
Tender beef and flavorful vegetables
Simple pantry ingredients
Perfect for meal prep and leftovers

INGREDIENTS

Fresh vegetables, herbs, butter, potatoes, and beef for stew preparation. — Assorted fresh vegetables, herbs, butter, potatoes, and raw beef for making flavorful beef stew.

Here is everything you need to make this slow cooker Mississippi pot roast with potatoes and carrots.

For The Roast

2 to 3 lb boneless chuck roast
1 tablespoon olive oil
1 packet ranch dressing mix
1 package au jus gravy mix

For The Sauce And Toppings

½ cup pepperoncini liquid
½ cup beef broth
¼ cup butter, cut into pats
8 whole pepperoncini peppers

Vegetables

2 cups baby carrots
4 medium Yukon gold or red potatoes, quartered

PREPARATION

This recipe comes together in layers, which helps everything cook evenly and soak up flavor.

Step 1: Sear The Roast

Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast for 2 to 3 minutes per side until browned. This step adds extra flavor, but it can be skipped if needed.

Step 2: Build The Slow Cooker

Transfer the roast to the bottom of the crock pot. Scrape up the browned bits from the skillet and add them to the slow cooker.

Sprinkle the ranch dressing mix and au jus gravy mix over the roast. Pour in the beef broth and pepperoncini liquid.

Step 3: Add Vegetables And Butter

Add the carrots, potatoes, and whole pepperoncini peppers around the roast. Lay the butter pats evenly over the top.

Step 4: Slow Cook

Cover and cook on low for 8 hours. The roast should be very tender and easy to shred when done.

Shred the beef directly in the pot or remove it and shred in a bowl, adding cooking liquid back to taste.

CONSEILS AND SUGGESTIONS

Keep the lid on the slow cooker to lock in moisture.
If you are short on time, skip the searing step. The roast will still turn out delicious.
For a low-carb option, leave out the potatoes and carrots and serve over cauliflower mash or cauliflower rice.

NOTES AND VARIATIONS

Juicy beef pot roast cooked with carrots, potatoes, and herbs in a flavorful broth. — Delicious, tender beef pot roast served with roasted vegetables for a hearty meal.

Shredded leftovers are excellent for wraps, casseroles, or stuffed peppers. This Mississippi pot roast with potatoes and carrots reheats well and tastes even better the next day.

FAQs

Can I skip searing the roast?

Yes. Searing adds flavor, but the recipe still works without it.

What potatoes work best?

Yukon gold or red potatoes hold their shape and cook evenly.

Is this Mississippi pot roast spicy?

It is flavorful but not spicy. The pepperoncinis add tang, not heat.

📖 Recipe

RECIPES YOU MAY LIKE

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