The classic Mississippi pot roast with potatoes and carrots is now the perfect one-pot meal! All you need is a crock pot, 8 simple ingredients, and 5 minutes of prep time. You will love this southern-style, deliciously tender, and flavorful slow cooker pot roast with rich beefy, buttery (and slightly spicy) gravy! Drool worthy for sure!
A must-make.
A serious amount of flavor - with minimal ingredients. This is the pot roast recipe - you'll love the fabulous flavor - it's rich beefy, buttery (and slightly spicy) - the perfect balance of flavors.
Super Easy. Sear the roast (not necessary, but it adds a lot of flavor) than dump all the ingredients in the crock pot. Turn it on, walk away for the day. Done!
Family-Favorite. This is my family's most favorite pot roast and I think your family will enjoy it too!
What is Mississippi Pot Roast?
If you're not familiar, Mississippi pot roast is a super popular and very flavorful slow cooker beef roast made with 5 simple ingredients - beef chuck roast, au jus gravy mix, ranch seasoning, pepperoncini, and butter. While there are many variations that is the foundation of the recipe.
The roast's origins can be traced back to Mississippi (Robin Chapman). It really started to become popular in the late 90s, and then eventually, it was pinned to Pinterest. From there, the rest is history, and it went viral.
Mississippi Chuck Roast Slow Cooker Ingredients
Here are the ingredients you will need to make crock pot Mississippi pot roast with potatoes and carrots:
- Beef Chuck Roast: rump roast or sirloin tip roast may also be used.
- Low Sodium Beef Broth: use beef broth or stock and low sodium if possible since the au jus gravy and ranch dressing contain a lot of sodium.
- Dry Au Jus Gravy Mix: au just gravy mix has a thickening agent in it, but beef onion soup mix or french onion soup mix can be used.
- Dry Ranch Dressing Mix
- Baby Cut Carrots: for convenience, I used the baby cut carrots, but whole carrots peeled and cut also work like a charm.
- New Baby Potatoes: the small baby potatoes can go in whole. Larger potatoes should be cut in half or cut into 1 to 2" pieces.
- Whole Pepperoncini: jarred pepperoncini peppers were used, but you can also use sliced ones. Banana peppers can be substituted, although they have a slightly different taste and spice level.
- Unsalted Butter: using unsalted is preferable because the two seasoning packets already bring a lot of sodium to the recipe.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest for later! 😉
Substitutions and Variations
- You can omit the potatoes and carrots if desired.
- Add more spice by adding more pepperoncini and their juices and red pepper flakes.
- Banana peppers can be used in place of pepperoncini.
- Sliced onion and minced garlic can be added to the potatoes and carrots.
- Make keto Mississippi pot roast by omitting the potatoes.
How To Make Slow Cooker Mississippi Pot Roast with Potatoes and Carrots
1. Optional step: using a skillet or a crockpot with a browning function, sear both sides of the roast in butter.
2. Add the potatoes, carrots, pot roast, and pepperoncini. Top with the sauce mix and remaining butter.
3. Whisk together ranch seasoning, au just gravy mix, and beef broth. Pour over the top of the roast and veggies.
4. Slow cook 6 to 9 hours on low. Remove the roast and vegetables and thicken the juices if desired.
What To Serve it With
- Garnish with fresh parsley or chives. Serve the pot roast in pieces or shredded.
- Meal idea! While this dish is a meal-in-one, serving it with a warm buttery soft roll to mop up the gravy; A green salad with a favorite dressing is the perfect way to balance freshness with the pot roast and gravy.
More Mississippi pot roast sides:
- Mashed potatoes (if you didn't add the potatoes)
- Macaroni and cheese (goes with just about everything, am I right?) 😉
- Coleslaw
- Steamed broccoli
- Sweet peas
- Sweet corn
- Breadsticks, rolls, or cornbread
Slow Cooker Tips
Tip #1: The juices make a fabulous gravy. I highly recommend taking the time to thicken the juices. Whisk 2 to 3 tablespoons of cold water with 1 to 1½ tablespoons of cornstarch until dissolved. Stir the thickener into the pot. Turn the crockpot to high and cook with the lid off until thickened. Remove the roast and vegetables first if needed.
Tip #2: Spice level. This recipe has a mild to medium spice level using 7 to 8 whole pepperoncini. If you are unsure, use only 3 to 4. You can always add more. Note that the seeds in the peppers contain the most spice.
FAQ's
Toasted sandwiches: Toast hoagie rolls with butter and provolone cheese, top with warmed shredded leftover Mississippi pot roast and serve with au jus gravy for dipping.
Beef and noodles: cook egg noodles according to package and drain water. Warm shredded pot roast and to noodles, add a little warmed beef broth, butter, salt, and pepper. Toss with parmesan cheese and fresh parsley.
A fresh green salad, soft rolls, steamed broccoli to green beans, macaroni and cheese, and mashed potatoes (if you didn't make the potatoes called for in the recipe) all go well with Mississippi pot roast.
Let the roast and vegetables cool entirely. Transfer to an air-tight container and store in the refrigerator for up to 4 days. The roast can be frozen for up to 4 months.
Yes, Mississippi pot roast is keto as long as you do not add the potatoes. With the pre-packaged seasoning mixes this would be considered "dirty keto".
📖 The recipe.
Mississippi Roast Crock Pot Recipe
Ingredients
- 3 pound chuck roast
- 1 cup low sodium beef broth
- 1 packet dry au jus gravy mix
- 1 packet dry ranch dressing mix
- 16 ounces baby cut carrots
- 16 ounces baby potatoes
- 7 to 8 whole pepperoncini
- 6 to 8 tablespoons unsalted butter
Instructions
- Optional browning step: preheat 2 to 3 tablespoons of butter in a large skillet (or a crock pot with a browning function) until very hot. Sear the beef on both sides until golden brown, about 4 minutes each side.
- In the meantime, whisk together ranch seasoning, au just gravy mix, and beef broth.
- Add the potatoes, carrots, and roast to the slow cooker (if you seared it, be sure to add all of the delicious pan juices too!). Pour the seasonings and broth over the top. Top with the pepperoncini, then butter.
- Cook on low 6 to 9 hours or until the roast is pull-part tender.
How to thicken pot roast juices
- Remove the roast and vegetables, cover, and keep warm. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water or broth. Stir into the pot. Cook on high with the lid off until thickened.
Video
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Substitute a pork butt roast for the beef. Banana peppers can be used instead of pepperoncini.
- SERVING SUGGESTIONS: Serve with a tossed green salad and a favorite dressing. Goes well with macaroni and cheese and steamed broccoli or green beans.
Nutrition
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