Easy Mississippi Pot Roast With Potatoes And Carrots

This Mississippi pot roast with potatoes and carrots is one of those recipes I keep coming back to, especially on chilly days when I want something hearty but don’t feel like juggling five different pans. It’s the kind of slow cooker meal that checks all the boxes: rich, savory, just the right amount of tang, and best of all — no extra side dishes needed. The carrots and baby potatoes cook right along with the roast, soaking up all that flavor and turning melt-in-your-mouth tender.

If your week’s been a little chaotic (whose hasn’t?), this is a no-fuss dinner that tastes like you put way more effort into it than you actually did. Toss everything into the slow cooker in the morning and come back to a meal that’s warm, cozy, and ridiculously satisfying.

Let’s go over what you’ll need to make it happen.

Why You’ll Love This Mississippi Pot Roast Recipe

This Mississippi pot roast with potatoes and carrots is a low-effort, high-reward dinner that all comes together in one pot. The chuck roast, baby potatoes, and carrots simmer in a rich mix of ranch seasoning, gravy, butter, and pepperoncini for bold, savory flavor. It’s simple, comforting, and perfect for family dinners or make-ahead meals — and the leftovers are even better.

What You’ll Need

Equipment:

• Large skillet (for searing the roast)
• 7-quart slow cooker (plenty of room for everything to fit comfortably)

Ingredients:

• 3 lb chuck roast – This cut is ideal for slow cooking. It gets super tender and flavorful as it cooks low and slow.

• 2 tablespoons olive oil – For searing the meat and locking in flavor.
• 1 teaspoon kosher salt – Just enough to season the roast without overpowering.
• 1 teaspoon black pepper – Adds a bit of bite and brings out the flavor of the beef.
• 5 carrots, cut into chunks – These soften up beautifully and add a touch of natural sweetness.
• 1 pound baby potatoes – No need to peel. They hold their shape and soak up all that savory juice.
• 5 pepperoncini peppers, plus a splash of the juice – Don’t skip these. They add a tangy kick that makes this roast stand out.
• 2 cups beef broth – Helps keep everything moist and creates a rich base for the gravy.
• 1 packet brown gravy mix – Brings in deep, savory flavor without any fuss.
• 1 packet ranch seasoning mix – This is where the magic starts. Trust me, it works.
• 5 tablespoons unsalted butter – Sits right on top of the roast and melts into everything, creating that buttery gravy we all love.

How to Make Mississippi Pot Roast with Potatoes and Carrots

Step 1: Season the roast
Start by patting your chuck roast dry with a paper towel. This helps it get a good sear. Sprinkle both sides with salt and black pepper. Don’t be shy — the seasoning gives it that nice crust.

Step 2: Sear the meat
Heat the olive oil in a large skillet over high heat. Once it’s hot, add the roast and sear for about 5 minutes per side, until it’s browned all over. This step adds a ton of flavor and is totally worth the extra few minutes.

Step 3: Load up the slow cooker
Place your seared roast into the bottom of your slow cooker. Add the chopped carrots and baby potatoes all around it. Pour in the beef broth and add the pepperoncini peppers (plus a little splash of the juice — a tablespoon or two is perfect).

Step 4: Add the seasoning and butter
Sprinkle the ranch seasoning and brown gravy mix right over the top of the roast. Then place the butter on top in a few chunks so it melts evenly as it cooks.

Step 5: Cook low and slow
Cover and cook on low for 8 to 10 hours. You’ll know it’s ready when the meat shreds easily with a fork and the veggies are nice and tender. If you’re short on time, you can cook it on high for 4 to 5 hours, but low really gives the best texture and flavor.

Step 6: Shred and serve
Once it’s done, use two forks to shred the roast right in the slow cooker. Give everything a little stir so the meat gets coated in all that buttery, tangy gravy. Serve warm with the potatoes and carrots — and don’t forget to spoon some of that juice over the top.

Queen of Roast Tips To make The Perfect Mississippi Pot Roast

Sear it like you mean it.
Don’t skip the sear. Browning the roast first adds a deep, rich flavor that you just can’t get from slow cooking alone. Make sure your skillet is hot and give each side a few solid minutes to develop that golden crust.

Use the right cut.
Chuck roast is your best friend here. It has the perfect amount of marbling to break down during a long cook and turn fork-tender. If you go with a leaner cut, you’ll miss out on that melt-in-your-mouth magic.

Don’t overdo the pepperoncini juice.
A splash is perfect, but too much can overpower the dish. Think of it like seasoning — just enough to brighten everything up without turning the gravy too tangy.

Butter on top, not stirred in.
Placing the butter on top of the roast lets it melt slowly, basting everything as it cooks. No need to stir it in — let the slow cooker do its thing.

Layer smart.
Put the potatoes and carrots around the roast, not under it. That way, they’ll stay tender instead of turning mushy at the bottom.

Make it ahead.
This roast tastes even better the next day. The flavors deepen overnight, so if you’re cooking for guests, don’t be afraid to make it the day before and just reheat gently.

Shred it in the juice.
Once the roast is done, shred it right in the slow cooker so the meat soaks up all that buttery, savory gravy. Every bite will be juicy and flavorful.

Serving and Storage Tips

How to Serve It:

This Mississippi pot roast with potatoes and carrots is a full meal on its own, but if you want to stretch it a little or round things out, here are a few simple ideas:

• Serve with warm dinner rolls or crusty bread to soak up that buttery gravy.
• Add a fresh green salad or steamed green beans on the side for a little color and crunch.
• Spoon the shredded meat and veggies over mashed potatoes or rice if you want extra comfort vibes.

Storing Leftovers:

Let everything cool down a bit before storing. Transfer the Mississippi pot roast, veggies, and all that flavorful juice into an airtight container and refrigerate for up to 4 days. The flavors actually get better the next day, so don’t be surprised if the leftovers disappear faster than the original meal.

Freezing Tips:

Yes, you can freeze it. Just be sure to store the meat and veggies with some of the juices in a freezer-safe container or heavy-duty freezer bag. It’ll keep for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove or in the microwave.

Leftover Makeover Ideas:

• Pile the shredded roast on sandwich rolls with a slice of cheese for an easy lunch.
• Toss it into a tortilla with some shredded lettuce and hot sauce for a quick wrap.
• Add the leftovers to a soup pot with broth, chopped spinach, or beans for a cozy beef and veggie soup.

Frequently Asked Questions

There’s just something satisfying about lifting the lid on your slow cooker and seeing a perfectly cooked Mississippi pot roast surrounded by tender potatoes and carrots, all swimming in that rich, buttery gravy. It’s simple food, done right — no trendy ingredients or complicated steps, just good old-fashioned flavor that feels like home. Whether you’re serving it for Sunday dinner, dropping off a meal to a friend, or making enough to stretch into leftovers for the week, this recipe delivers every time. It’s comfort food that fits real life, and that’s what makes it a keeper.