Slow Cooker Mississippi Pot Roast with Potatoes & Carrots

Ingredients

• 3–4 lb beef chuck roast

• 1 packet ranch seasoning mix (about 1 oz)

• 1 packet au jus gravy mix (about 1 oz)

• 1 lb baby potatoes, halved if large

• 3 large carrots, peeled and cut into chunks

• 1 medium onion, chopped

• ½ cup pepperoncini peppers

• ¼ cup pepperoncini juice

• ½ cup unsalted beef broth

• ½ cup unsalted butter (1 stick)

• 1 tbsp olive oil (optional, for searing)

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

Instructions

1. Prepare the beef

Pat the beef chuck roast dry with paper towels. Season lightly with black pepper. Avoid adding extra salt because the ranch seasoning and au jus mix already contain salt.

2. Prepare the vegetables

Wash and halve the baby potatoes if needed. Peel and chop the carrots into thick pieces. Chop the onion into large chunks.

3. Layer the slow cooker

Place the potatoes, carrots, and chopped onion in the bottom of a 6-quart slow cooker. Put the beef chuck roast on top of the vegetables.

4. Add the seasonings

Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the beef and vegetables. Add the pepperoncini peppers and pour in the pepperoncini juice and beef broth.

5. Add the butter

Place the butter on top of the beef. The butter will melt slowly, adding richness and flavor to the cooking juices.

6. Slow cook

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork. Cooking time may vary depending on the size of the roast and your slow cooker.

7. Shred the beef

Remove the beef carefully and shred it using two forks. Return the shredded beef to the slow cooker and gently stir it into the gravy and vegetables.

8. Serve

Spoon the tender beef, potatoes, and carrots into serving bowls. Pour the rich gravy over everything and garnish with a few pepperoncini peppers if desired.

Cooking Tips

• Choose chuck roast: It has enough marbling to become tender and juicy during slow cooking.

• Sear for extra flavor: Brown the roast in a hot skillet with olive oil for 2–3 minutes per side before placing it in the slow cooker.

• Keep vegetables chunky: Larger pieces of potatoes and carrots hold their shape better during long cooking.

• Adjust the tanginess: Use less pepperoncini juice for a milder flavor or add a little more for extra tang.

• Thicken the gravy: If you prefer thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the hot cooking liquid, and heat until thickened.

Nutrition Information

Approximate per serving, based on 8 servings

Nutrition varies with the cut of beef, seasoning brands, and portion sizes.

Nut Information & Allergens

• Nuts: No peanuts or tree nuts are intentionally included in this recipe.

• Dairy: Contains butter.

• Gluten: Ranch seasoning and au jus gravy mixes may contain wheat or gluten. Check the package labels.

• Soy: Check seasoning and gravy mix labels for possible soy ingredients.

• Cross-contamination: Check all packaged ingredients for allergen warnings if cooking for someone with allergies.

Serving Suggestions

• Serve with warm dinner rolls to soak up the delicious gravy.

• Add a fresh green salad for a refreshing contrast.

• Pair with steamed green beans or roasted broccoli.

• Garnish with fresh parsley for extra color and freshness.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

• Freezer: Freeze in airtight, freezer-safe containers for up to 3 months.

• Reheating: Reheat gently in a saucepan or microwave with a little broth to keep the beef moist. Heat until thoroughly hot.

Conclusion

This slow cooker Mississippi pot roast is a hearty, comforting meal made with tender beef, buttery potatoes, sweet carrots, ranch seasoning, and tangy pepperoncini. With just a few minutes of preparation, the slow cooker does most of the work, making it perfect for busy weeknights, family dinners, or cozy weekends.