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Mississippi Pot Roast Recipe Slow Cooker Easy Cozy Dinner with Roasted Veggies

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A cozy and easy slow cooker Mississippi pot roast recipe featuring tender beef chuck roast cooked with ranch seasoning, pepperoncini peppers, and butter, served alongside caramelized roasted veggies.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast (well-marbled for best tenderness)
  • 1 packet (about 1 ounce) ranch seasoning mix
  • 1 packet (about 1 ounce) au jus gravy mix
  • 6 to 8 pepperoncini peppers with some juice
  • 1/2 cup (115 g) unsalted butter, sliced
  • Freshly cracked black pepper to taste
  • 4 large carrots, peeled and cut into chunks
  • 3 medium Yukon Gold potatoes, cut into 1 1/2-inch pieces
  • 1 large onion, quartered
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: fresh rosemary or thyme sprigs

Instructions

  1. Pat the beef chuck roast dry with paper towels to remove excess moisture. Season lightly with freshly cracked black pepper on all sides.
  2. Optional: Heat a tablespoon of oil in a skillet over medium-high heat. Brown the roast 2-3 minutes per side until a nice crust forms.
  3. Place the roast in the slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
  4. Scatter the pepperoncini peppers around and on top of the roast. Place the slices of butter over the roast and peppers. Do not add any extra liquid.
  5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the meat is fork-tender and easily shredded.
  6. About 45 minutes before the roast finishes, preheat oven to 425°F (220°C). Toss carrots, potatoes, and onion with olive oil, salt, pepper, and herbs if using. Spread on a baking sheet.
  7. Roast the vegetables for 35 to 45 minutes, stirring once halfway through, until tender with golden edges.
  8. Remove the roast from the slow cooker and shred the meat using two forks.
  9. Spoon some of the buttery, tangy cooking juices over the shredded beef. Serve immediately with roasted veggies.

Notes

Optional searing of the roast adds depth of flavor but is not required. Roasting veggies separately prevents mushiness and adds caramelized flavor. If sauce is thin, simmer on stovetop to reduce and thicken. Reserve some pepperoncini juice to add tanginess at the end. For dairy-free, substitute butter with coconut oil. Use gluten-free ranch seasoning for gluten-free diet. Leftovers store well in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: Mississippi pot roast, slow cooker pot roast, easy pot roast, roasted veggies, comfort food, beef chuck roast, ranch seasoning, pepperoncini

Find it online: https://forkifyfun.com/mississippi-pot-roast-recipe-slow-cooker-easy-cozy-dinner-with-roasted-veggies/