Mississippi Pot Roast with Potatoes and Carrots
Samantha Erb
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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Prep Time 5 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 5 minutes mins
Course Dinner Recipes
Cuisine American
Servings 4 Servings
Calories 300 kcal
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.
Serving: 1 g Calories: 300 kcal Carbohydrates: 43 g Protein: 7 g Fat: 13 g Saturated Fat: 8 g Polyunsaturated Fat: 4 g Cholesterol: 32 mg Sodium: 2267 mg Fiber: 6 g Sugar: 8 g