Mississippi Pot Roast with Carrots and Potatoes
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!
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
Calories: 564kcal, Carbohydrates: 14g, Protein: 46g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 182mg, Sodium: 930mg, Potassium: 1146mg, Fiber: 2g, Sugar: 1g, Vitamin A: 405IU, Vitamin C: 22mg, Calcium: 60mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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