Mississippi Pot Roast with Potatoes and Carrots
This Mississippi Pot Roast with Potatoes and Carrots is a savory, melt-in-your-mouth slow-cooked meal, combining the richness of chuck roast with the tangy zing of pepperoncini and hearty vegetables for a comforting dinner classic.
Equipment
- Skillet
- 7-Quart Slow Cooker
Ingredients
Main Ingredients
- 3 lb Chuck Roast
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 5 Carrots cut into chunks
- 1 lb Baby Potatoes
- 5 Pepperoncini Peppers with the juice
- 2 cups Beef Broth
- 1 Brown Gravy Mix packet
- 1 Ranch Seasoning Mix packet
- 5 tbsp Unsalted Butter
Instructions
- Pat chuck roast dry with a paper towel and season with salt and pepper.
- Add olive oil into a large skillet and warm over high heat. Sear the roast on all sides for about 5 minutes per side, until golden brown.
- Place roast into a slow cooker along with carrots, potatoes, beef broth, and pepperoncini peppers.
- Add the ranch dressing mix, brown gravy mix, and butter on top of the roast.
- Cook on low heat for 8-10 hours, until the meat is fork tender. Shred and pour the savory juices on top before serving.
Notes
This dish is ideal for a cozy weekend dinner and pairs well with crusty bread or a green salad. Feel free to adjust the number of pepperoncini peppers to your preferred level of tanginess.
Calories per serving : 510
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