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Mississippi Pot Roast with Vegetables on a dinner plate.
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4.60 from 10 votes

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.
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4 Servings
Calories: 300kcal
Author: Samantha Erb

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

  • 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.

Nutrition

Serving: 1 | Calories: 300kcal | Carbohydrates: 43g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 2267mg | Fiber: 6g | Sugar: 8g