Featuring a zesty ranch flavor and some heat from Pepperoncinis, my Mississippi pot roast with potatoes and carrots is one comforting and wholesome meal.
Weeknight dinners can be hard to plan — you don’t want to eat out every night, but preparing substantial meals is often time consuming and difficult. With this Mississippi pot roast recipe, you can come home to a hearty and stress-free meal!
Chop your veggies and prepare your meat, then toss everything in the crockpot and head out the door. You won’t be able to resist the tempting aromas that greet you when you come home!
This recipe for Mississippi pot roast with potatoes and carrots is also super easy to modify. Try different flavors and seasonings, swap out the veggies, or even use a different cut of meat. You can also make Mississippi pot roast in the oven if your slow cooker isn’t large enough!
How to Make Mississippi Pot Roast with Potatoes and Carrots
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Prep the potatoes and carrots, then place them in the bottom of a 6-quart slow cooker.
STEP TWO: Set the beef on top of the vegetables, nestling it in slightly if needed so it fits. Sprinkle the ranch dressing and aus jus mixes evenly over roast, followed by the peppers and the cubed butter.
STEP THREE: Cook on Low for 8 hours. Serve the meat and veggies alone, over noodles, or with a side of rice.
What to Serve With Mississippi Pot Roast
- Instant Pot Garlic Mashed Potatoes
- Air Fryer Spaghetti Squash
- Air Fryer Broccoli and Cauliflower
- Garlic Cheese Bread
- Ninja Foodi Rice
Variations for Mississippi Pot Roast with Potatoes and Carrots
- Amp up the flavor. Try adding lemon zest, extra ranch dressing mix, or dill seasoning to make your meal more zesty. For extra heat, add a dash or two of red pepper flakes.
- Use extra vegetables. Celery and onions would be a flavorful addition, as long as there is enough room in the crockpot.
- Make a gravy. Spoon the cooking liquid into a saucepan and skim off any fat. Bring to a boil on the stove, then lower the heat and whisk in a mixture of 1 tablespoon water and 1 tablespoon cornstarch. Simmer for a few more minutes until thickened.
More Slow Cooker Recipes
- 3 Ingredient Mac and Cheese Slow Cooker Recipe
- Slow Cooker London Broil
- Slow Cooker Beef Tips
- Skirt Steak Crock Pot Recipe
- Crockpot French Toast Casserole
- Crockpot Ham and Cabbage
- Instant Pot Flank Steak
- Instant Pot Navy Bean Soup
Why Is My Mississippi Pot Roast Not Tender?
Typically, this means that you need to cook the beef for a bit longer — whether you are making Mississippi with a Dutch oven or a slow cooker. Use a meat thermometer to check the internal temperature as a gauge. For really tender pot roast, it should reach at least 195 degrees F in the center for the connective tissues and collagen to break down well.
You also need to use enough liquid in the crockpot as the beef and veggies will absorb some of it as they cook. Finally, be sure to place the roast on top of the veggies so it isn’t directly touching the hot inner crock!
What is the Difference between a Mississippi Pot Roast and a Regular Pot Roast?
The flavor! Made with ranch dressing and aus ju mix, plus pepperoncini peppers and plenty of butter, Mississippi pot roast with potatoes and carrots has the best tangy, zesty flavor with a rich, buttery texture.
Other pot roast recipes rely on deep, savory flavors from beef stock, onions, and even Worcestershire sauce.
Can You Make Pot Roast in the Oven with Potatoes and Carrots?
If you don’t have a slow cooker on hand — or if yours isn’t quite big enough — you can easily make pot roast in the oven with potatoes and carrots. Prepare Mississippi pot roast in a Dutch oven, which cooks everything in a similar way as the crockpot but in about half the time!
First, preheat the oven to 275 degrees F. Heat the Dutch oven on the stove over medium high heat. Add some oil, then season the roast with salt and pepper. Sear each side of the beef for 2-3 minutes.
Remove from heat and sprinkle the ranch and aus jus packets over the roast. Surround the meat with the potatoes and carrots, then top with the butter and peppers plus some of the juice from the pepper jar.
Cover and cook Mississippi pot roast in the oven for 3 hours, or until the meat is falling apart and the veggies are tender.
More Beef ReciPes to Try
- Dutch Oven Corned Beef and Cabbage
- Ninja Foodi Beef Stew
- Beef Wellington Without Mushrooms
- Air Fryer Corned Beef
- Air Fryer Roast Beef
- Instant Pot Beef Stroganoff
- 4 carrots, sliced in 1-inch chunks
- 1 pound baby potatoes, halved
- 1 (2.5-3 pounds) chuck roast
- 1 1-oz packet ranch dressing mix
- 1 1-oz packet au jus gravy mix
- 1/4 cup butter, cut into cubes
- 5-6 pepperoncini peppers
- Place carrots and potatoes in the bottom of the crock of a slow cooker.
- Set the chuck roast on top, then sprinkle the top with the ranch dressing mix and the au jus mix.
- Place peppers on top of the mixes, and add the butter.
- Cook over low heat for 8 hours.
- Serve with noodles, rice or mashed potatoes.
Amount Per Serving: Calories: 300Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 2267mgCarbohydrates: 43gFiber: 6gSugar: 8gProtein: 7g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.