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This Easy Mississippi Pot Roast with Potatoes and Carrots is the slow cooker pot roast of your dreams! With only 3 steps and a few simple ingredients, you’ll have a flavorful hearty meal with meat so tender you can cut it with a spoon! Make this on Sunday and reheat on busy weeknights for a delicious dinner all week long!
For more slow cooker recipes, try my Mississippi Chicken Recipe, Slow Cooker Baby Back Ribs and Slow Cooker Chicken Enchiladas!
This slow cooker Mississippi pot roast recipe, also known as a Mississippi Mud Roast, is so easy to make and has the best flavor. Just like with my Oven Baked Pot Roast and French Onion Pot Roast, this roast beef recipe is so tender that it can literally be cut with a spoon!
Best part, all you have to do is give the meat a quick sear and add all of the ingredients to your slow cooker and let the crockpot do all of the work!
Table of Contents
Now I know that most crock pot mississippi pot roast recipes call for only 4 ingredients, but if you really want a flavorful roast, you’ll need just a little bit more.
We’re adding beef broth, carrots, and potatoes in addition to the typical ingredients – dry ranch dressing mix, brown gravy mix, pepperoncini peppers, unsalted butter, and chuck roast.
The reason is – these ingredients add amazing flavor and make for a super juicy chuck roast. With only 20 minutes of prep, this slow cooker recipe is definitely a set it and forget it kind of dish. And if you’re like me – you know that is my favorite kind of cooking!
Ingredients and Substitutions
Beef Chuck Roast – chuck is the best cut of meat for the best roast. It has great marbling and flavor and You can also use rump roast here. You can also use my slow cooker pork roast recipe here!
Carrots – you can use baby carrots or simply slice large carrots into chunks.
Potatoes – I used creamer potatoes, but red potatoes or russet potatoes (cut into chunks) are also delicious with this dish.
Brown Gravy Mix – the brown gravy mix adds that nice beefy flavor and allows for a rich gravy to form while the roast is cooking in the Crockpot. Many recipes use au jus gravy mix, and while you get good flavor with this mix, the gravy won’t be as thick and it’ll be very salty. Brown gravy mix is the way to go for this traditional pot roast.
Ranch Mix – dry ranch seasoning mix is a seasoning blend that adds the garlic and onion flavor to the roast. Don’t be confused with ranch dip, both work well for this recipe. If you don’t have any ranch mix, try my pot roast seasoning instead.
Beef Broth – adding broth prevents the meat from drying out. It also prevents the roast from tasting too salty as the mixes used are concentrated. Adding a little broth makes this the most tender meat in a pot roast ever!
Whole Pepperoncini Peppers (jarred) – for me, this is a key ingredient! Add about 5 of these delicious peppers – and don’t worry about draining the pepperoncini juice – that adds flavor to the broth. If you can’t find pepperoncini peppers, you can use jarred banana peppers instead. I get my pepperoncini peppers from Target.
Butter – use unsalted butter for this recipe as the brown gravy mix and ranch mix are salty enough. Simply slice the butter and plop it into the slow cooker – it makes the gravy nice and velvety and adds so much flavor.
Expert Tips
- Make sure that the ingredients are submerged in the beef broth.
- If using an au jus packet instead of brown gravy mix, keep in mind that the packet of au jus mix has a higher sodium content and will taste pretty salty. You may want to add a bit of water or additional beef broth to dilute the salty flavor.
- Patience is key! It’s like making my short rib bolognese, the longer it sits, the more tender it becomes and better it’ll taste!
How to make Mississippi Pot Roast
- Pat chuck roast dry with a paper towel and season with salt and pepper. (Image #1)
- Add olive oil into a large skillet and warm over high heat. Sear the roast on all sides for about 5 minutes, each side, until golden brown. (Image #2)
- Place roast into a slow cooker along with carrots, potatoes, beef broth, and pepperoncini peppers. Then add the package of ranch dressing mix, brown gravy mix, and butter on top of the roast. Cook on low heat for 8-10 hours, until the meat is fork tender. Shred and pour the savory juices on top. (Image #3)
What to Serve with Mississippi Pot Roast
This recipe is SO good, it will have the everyday home cook looking like a michelin star chef!
- Sunday Dinner! Enjoy with green beans, creamy mashed potatoes, fried cabbage, brussels sprouts, and these brioche dinner rolls (A MUST) for the ultimate meal!
- Make it a sandwich! You can also turn this pot roast into a roast sandwich by adding the shredded meat to a hoagie roll or hamburger bun.
- Add more veggies! Serve with Cauliflower Rice (this is especially good if you’re following a low carb diet).
Recipe FAQs
It certainly has a nice kick but it is not inherently spicy.
Robin Chapman, a home cook in Mississippi, came up with this recipe. When the recipe began to gain popularity, it was posted on the internet by the name “Mississippi Pot Roast” and has been known as this ever since.
You don’t have to but I highly recommend it. Searing the meat makes a nice crust on the meat and seals in the flavor.
Yes, you can also use bottom round or rump roast or brisket. You’ll want to use a tough cut of meat with good marbling that can withstand the long cooking process of slow cooking.
More Recipes
- Slow Cooker Collard Greens
- Slow Cooker BBQ Pulled Pork
- Slow Cooker Guinness Short Ribs
- Balsamic Braised Beef with Pears
- Beef Osso Buco
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Mississippi Pot Roast with Carrots and Potatoes
Equipment
- Skillet
- 7-Quart Slow Cooker
Ingredients
- 3 lb Chuck Roast
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 5 Carrots, (cut into chunks)
- 1 lb Baby Potatoes
- 5 Pepperoncini Peppers, (with the juice)
- 2 cups Beef Broth
- 1 Brown Gravy Mix
- 1 Ranch Seasoning Mix
- 5 tbsps Unsalted Butter
Instructions
- Pat chuck roast dry with a paper towel and season with salt and pepper.
- Add olive oil into a large skillet and warm over high heat. Sear the roast on all sides for about 5 minutes, each side, until golden brown.
- Place roast into a slow cooker along with carrots, potatoes, beef broth, and pepperoncini peppers. Then add the package of ranch dressing mix, brown gravy mix, and butter on top of the roast. Cook on low heat for 8-10 hours, until the meat is fork tender. Shred and pour the savory juices on top.
Notes
- Make sure that the ingredients are submerged in the beef broth.
- If using an au jus packet instead of brown gravy mix, keep in mind that the packet of au jus mix has a higher sodium content and will taste pretty salty. You may want to add a bit of water or additional beef broth to dilute the salty flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the BEST recipe! Just the right amount of a zing, but not too spicy for my grandkids (who are a bit picky). I’ll be honest—I don’t like carrots (I know, I know) but with this recipe I really do! No forcing myself to eat them because they are healthy.
I love to hear this, carrots aren’t my thing either but I love them in this recipe, too!
How much is in one serving? Two cups?
About 1 cup is a serving.
Hi, I’m dairy free, do you have any recommendations for a substitute for the butter?
You can use a dairy free butter or margarine instead.
The flavor is amazing!!!
Thank you!
I always make this for my husband and in-laws and they love it. Today, I didn’t get my roast in until about 1p. so I had to put it on high instead of low and slow. It was still just as delicious and tender at 6p as if I had started it at 8 this morning! Just FYI if anyone else runs into starting the crock pot at lunchtime, haha 😉 Thank you for a wonderful, easy, delicious recipe!
Hi Kimberly! Thanks for reporting back on slow cooking on high, so glad it was still just as tender and juicy as if it was cooked on low. Love it!
After 37 years of trying to cook an edible pot roast, I tried this recipe. I followed the recipe almost exactly (I only had chicken broth). Photos and details were extremely helpful. I cooked it the entire 8 hours and it was fork tender. He said it was like his mother’s. Thank you. I will make this again. It’s what’s for lunch today and tomorrow.
Hi Kathy, this comment has made my day! I’m SO incredibly happy that you found this recipe and that you love it!
Turned out great. With 2 cups of broth, the meat and veggies were not covered though so I added an additional 2 cups. The gravy was too runny but I made a roux with butter and flour and had lots of gravy. I’ll make again for sure.
Glad you enjoyed this recipe!
SO GOOD!!! I love this so much and will make it again and again. Hubby loves it too! Thank you!
Thank you so much for giving my recipe a try, I’m so happy that you and Hubby enjoyed it!
Can I do this in the oven?
You can absolutely braise this in the oven. Follow the steps 1-3, however, add everything to an oven safe pot and cover with a lid and cook on 325 for at least 3-4 hours depending on the size of your roast and depending on how tender you like it. If you want a thick gravy, remove the lid 30 minutes prior to finishing and continue to cook until tender.
At first when I saw this dish, I thought it was going to be a lot of work. It turns out that it was simple and quick. The meat was so tender and then flavors were savory. I don’t know how Britney acquired her cooking skills but she is passing it down to me and anyone that wants to become a better cook. This was the best dish by far. What helps me too is the way she explains the method step by step. She is worth every moment I spend on her blog. I suggest you check it out.