Print

Tender Slow Cooker Mississippi Pot Roast Recipe with Easy Roasted Vegetables

slow cooker mississippi pot roast - featured image
Print Recipe

A comforting and easy slow cooker Mississippi pot roast paired with roasted root vegetables, delivering tender, juicy beef with a tangy kick from pepperoncini peppers and a rich ranch seasoning.

Ingredients

Scale
  • 3–4 pounds beef chuck roast (USDA Choice preferred)
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 packet (1 ounce) au jus gravy mix
  • 4 tablespoons unsalted butter, cut into pats
  • 6–8 whole pepperoncini peppers with about 1/4 cup (60 ml) juice
  • 3–4 garlic cloves, minced
  • 4–5 medium carrots, peeled and cut into large chunks
  • 1.5 pounds baby potatoes, halved or quartered
  • 1 large yellow onion, cut into wedges
  • 2 tablespoons olive oil
  • A few sprigs fresh thyme (optional)
  • Salt and pepper to taste

Instructions

  1. Pat the beef chuck roast dry with paper towels and season both sides generously with salt and pepper.
  2. Place the roast in the slow cooker. Sprinkle ranch seasoning mix evenly over the top, then the au jus gravy mix. Scatter minced garlic on top, lay pats of butter over everything, add whole pepperoncini peppers and pour in about 1/4 cup of their juice. Do not stir.
  3. Cover and cook on low for 6-8 hours until the roast is fork-tender. Alternatively, cook on high for 4-5 hours if short on time.
  4. About 30-40 minutes before the roast is done, preheat oven to 425°F (220°C). Toss carrots, baby potatoes, and onion wedges with olive oil, salt, pepper, and fresh thyme if using. Spread on a baking sheet and roast for 30-40 minutes, tossing halfway, until golden and tender.
  5. When the roast is tender, remove it carefully from the slow cooker with tongs and place on a cutting board. Tent loosely with foil and let rest for 10 minutes.
  6. Optional: Skim excess fat from slow cooker juices, pour remaining sauce into a saucepan, bring to a simmer and reduce slightly to thicken. Whisk in a slurry of cornstarch and water if desired for richer gravy.
  7. Slice or shred the roast against the grain. Serve with roasted vegetables and drizzle with the sauce. Garnish with fresh thyme.

Notes

Dry the meat thoroughly before seasoning to help flavor absorption. Do not stir ingredients in the slow cooker to maintain layering and flavor. Roasting vegetables separately prevents sogginess and adds a crispy texture. Rest the roast after cooking to redistribute juices. For dairy-free, substitute butter with coconut oil. Check seasoning mixes for gluten-free status or make your own. The sauce can be thickened with a cornstarch slurry. Flavors deepen after resting overnight.

Nutrition

Keywords: Mississippi pot roast, slow cooker, crockpot, beef roast, roasted vegetables, comfort food, easy dinner, ranch seasoning, pepperoncini

Find it online: https://hungermind.com/tender-slow-cooker-mississippi-pot-roast-recipe-with-easy-roasted-vegetables/