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Slow Cooker Mississippi Pot Roast Recipe with 5 Easy Steps for Tender Vegetables

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A comforting slow cooker Mississippi pot roast with tender vegetables soaked in a buttery, peppery sauce. This easy recipe delivers fall-apart tender beef and flavorful veggies with minimal prep.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 1 packet (about 1 ounce) ranch seasoning mix
  • 1 packet (about 1 ounce) Au Jus gravy mix
  • 1/2 cup (113 grams) unsalted butter, cut into pats
  • 8 to 10 pepperoncini peppers, plus a few tablespoons of the juice
  • 4 large carrots, peeled and cut into chunks
  • 1.5 pounds baby potatoes, halved if large
  • 1 large yellow onion, sliced
  • 3 to 4 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Trim and season the roast: Remove excess fat from the beef chuck roast. Pat dry with paper towels. Lightly sprinkle salt and pepper all over the roast. (5 minutes)
  2. Optional sear for flavor: Heat 1 tablespoon oil in a skillet over medium-high heat. Sear the roast on all sides until golden brown. (8-10 minutes)
  3. Prepare the vegetables: Peel and cut carrots into large chunks, halve baby potatoes if large, slice onion, and mince garlic. Layer vegetables evenly at the bottom of the slow cooker. (10 minutes)
  4. Place the roast on top of the vegetables in the slow cooker. (2 minutes)
  5. Add seasoning and butter: Sprinkle ranch seasoning and Au Jus gravy mix evenly over the roast. Scatter pepperoncini peppers on top and pour a few tablespoons of their juice over everything. Distribute pats of butter evenly across the roast. (3 minutes)
  6. Set the slow cooker: Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until roast is fork-tender and vegetables are soft but not mushy.
  7. Check and serve: About 30 minutes before serving, taste and adjust seasoning if needed. Remove roast and let rest for a few minutes before slicing or shredding. Use a slotted spoon to lift vegetables and plate together. (5 minutes)
  8. Optional: If sauce is too thin, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and cook on high for 15 minutes more until thickened.

Notes

Do not skip the butter as it adds richness and silky texture. Use fresh vegetables for best texture. Cooking low and slow yields the most tender meat. Save some pepperoncini juice to pour over the roast for flavor. Layer vegetables first to prevent drying out. Let the meat rest before slicing to keep juices locked in. If sauce is thin, thicken with cornstarch slurry. Potatoes can be added halfway through cooking if pressed for time. Variations include spicy twist, vegetarian version, low-carb option, and Instant Pot adaptation.

Nutrition

Keywords: slow cooker, Mississippi pot roast, beef chuck roast, comfort food, tender vegetables, ranch seasoning, pepperoncini, easy dinner, crockpot recipe

Find it online: https://yumyep.com/slow-cooker-mississippi-pot-roast-recipe-with-5-easy-steps-for-tender-vegetables/