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Crock Pot Mississippi Pot Roast with Veggies

Easy Crock Pot Mississippi Pot Roast with Veggies

This Crock Pot Mississippi Pot Roast with veggies is a cozy, hands-off dinner made with tender chuck roast, pepperoncini, ranch seasoning, and hearty vegetables. Everything slow cooks together into a rich, savory meal that’s perfect for busy days, family dinners, or leftovers that taste even better the next day.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8

Ingredients

  • 2-3 pounds boneless chuck roast
  • 1 tablespoon olive oil
  • 1 packet ranch dressing
  • 1 packet au jus gravy mix
  • ½ cup pepperoncini liquid
  • ½ cup beef broth
  • ¼ cup butter (cut into slices)
  • 8 whole pepperoncini peppers
  • 2 cups baby carrots
  • 4 medium size Yukon gold or red potatoes quartered

Instructions

  1. Heat olive oil in a skillet over medium-high heat and quickly sear the chuck roast on both sides until browned.

  2. Transfer the roast to the slow cooker and add any browned bits from the pan.

  3. Sprinkle the ranch mix and au jus gravy mix over the roast. Pour in the beef broth and pepperoncini liquid.

  4. Add the carrots, potatoes, and whole pepperoncini peppers around the roast. Top with butter pats.

  5. Cover and cook on low for 8 hours, until the beef is very tender.

  6. Shred the roast in the slow cooker or in a bowl, mixing with the juices to taste. Serve warm.

Recipe Notes

  • Searing adds flavor but is optional
  • Keep the lid closed for best results
  • Great for meal prep and leftovers
  • Delicious the next day
  • Easy to customize with or without veggies