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Mississippi Pot Roast with Potatoes and Carrots

Featuring a zesty ranch flavor and some heat from Pepperoncinis, my Mississippi pot roast with potatoes and carrots is one comforting and wholesome meal.

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Mississippi Pot Roast with Vegetables on a dinner plate.

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!

Ingredients needed to prepare a Mississippi Pot Roast and Vegetables.

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.

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Adding carrots and potatoes to a black slow cooker.

STEP ONE: Prep the potatoes and carrots, then place them in the bottom of a 6-quart slow cooker.

Placing pot roast on top of vegetables in a black 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.

Seasonings, peppers and butter added to pot roast and vegetables in a black slow cooker.

STEP THREE: Cook on Low for 8 hours. Serve the meat and veggies alone, over noodles, or with a side of rice.

Close up view of prepared Mississippi Pot Roast and vegetables in a black slow cooker.

What to Serve With Mississippi Pot Roast

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

A serving of Mississippi Pot Roast and vegetables plated in front of slow cooker.

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.

A close up view of prepared and plated Mississippi Pot Roast with Vegetables.

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

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Yield: 4 Servings

Mississippi Pot Roast with Potatoes and Carrots

Mississippi Pot Roast with Vegetables on a dinner plate.

Featuring a zesty ranch flavor and some heat from Pepperoncinis, my Mississippi pot roast with potatoes and carrots is one comforting and wholesome meal.

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 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

Instructions

  1. Place carrots and potatoes in the bottom of the crock of a slow cooker.
  2. Set the chuck roast on top, then sprinkle the top with the ranch dressing mix and the au jus mix.
  3. Place peppers on top of the mixes, and add the butter.
  4. Cook over low heat for 8 hours.
  5. Serve with noodles, rice or mashed potatoes.

Nutrition Information:

Yield:

4

Serving Size:

1

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.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

2 thoughts on “Mississippi Pot Roast with Potatoes and Carrots”

  1. Hi Samantha,
    I am one of your dedicated followers.. I like how you are so articulate and you leave no stone unturned.. I’m 89 and I love to cook. I am politely taking you to task on this recipe, which is excellent by the way, however… I have made several of these recipes using venison.. which does not have the fat however, I braise it with flour and bacon initially and I add one can of cream of mushroom soup and 4 cups of water.. I want earth can this recipe be cooked in three hours on high or eight hours on low and not burn with no moisture.. I think it had happened to me accidentally a while back when I did not put enough water in there.. can you help me out please thank you

    Reply
    • Thank you for your kind words and for being a dedicated follower! Your passion for cooking is truly inspiring!
      For your venison adaptation, I would recommend making a few adjustments to ensure optimal results.
      Since venison tends to be leaner, your method of braising it with flour and bacon is great for adding flavor and texture.
      To maintain moisture, I recommend sticking to at least 4 cups minimum of water or broth and using 2 cans of cream of mushroom soup instead of one. Additionally, to prevent any potential burning or sticking, deglazing the pan with a splash of red wine vinegar after browning the meat can help lift up those delicious browned bits from the bottom of the pan and enhance the overall richness of the dish.
      Regarding cooking times, venison might require a slightly different approach due to its lean nature.
      To avoid overcooking, I suggest adjusting the cooking time to around 2.5 to 3 hours on high or 6 to 7 hours on low.
      I hope these suggestions help you achieve the perfect venison adaptation of the recipe. Happy cooking!

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