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Mississippi Pot Roast with Vegetables on a dinner plate.

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.
4.60 from 10 votes
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Dinner Recipes
Cuisine American
Servings 4 Servings
Calories 300 kcal

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: 1Calories: 300kcalCarbohydrates: 43gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 32mgSodium: 2267mgFiber: 6gSugar: 8g

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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