Crockpot Mississippi Pot Roast with Potatoes and Carrots is the kind of meal that defines slow-cooked Southern comfort. It’s hearty, tender, and full of flavor the beef melts apart while the potatoes and carrots soak up every drop of rich, buttery gravy. When I make this dish on my Texas ranch, the scent of slow-simmering roast fills the air all day, turning an ordinary Sunday into something special.
What I love about Crockpot Mississippi Pot Roast with Potatoes and Carrots is how it transforms simple ingredients into pure comfort with almost no effort. The chuck roast cooks low and slow for hours, surrounded by baby potatoes, thick-cut carrots, ranch seasoning, and pepperoncinis that give it that signature tang. Every bite carries warmth and nostalgia a reminder that the best meals often come from patience and love.
Unlike my faster Mississippi Pot Roast Instant Pot, this slow-cooked version builds deeper flavor and tenderness over time. It’s the kind of dish that fills the kitchen with rich aroma and brings everyone running to the table.
Whenever I lift the lid after eight hours, I’m reminded why this Crockpot Mississippi Pot Roast with Potatoes and Carrots has become one of my favorite family dinners. It’s rustic, wholesome, and deeply satisfying the perfect one-pot meal that brings people together with every warm, savory forkful.
Table of Contents
Table of Contents
Crockpot Mississippi Pot Roast with Potatoes and Carrots
- Total Time: 8 hours 15 minutes
- Yield: 8
Description
Crockpot Mississippi Pot Roast with Potatoes and Carrots is a full one-pot family dinner with tender chuck roast, buttery potatoes, sweet carrots, and rich savory gravy.
Ingredients
1 (2–3 lb) chuck roast
1 lb baby red potatoes, halved or quartered
1 lb whole carrots, cut into large chunks
2 tablespoons ranch seasoning or 1 packet ranch seasoning
5 jarred pepperoncini peppers
5 tablespoons unsalted butter, diced
2 cups beef broth
Salt and black pepper, to taste
2 tablespoons cornstarch
1/4 cup cold water
Instructions
1. Spray the inside of a 6-quart slow cooker with cooking spray or lightly grease it.
2. Season both sides of the chuck roast with salt and black pepper.
3. Place the halved baby potatoes and carrot chunks in an even layer on the bottom of the slow cooker.
4. Nestle the seasoned chuck roast on top of the potatoes and carrots.
5. Sprinkle the ranch seasoning evenly over the roast and vegetables.
6. Arrange the pepperoncini peppers on and around the roast.
7. Dot the top of the roast with the diced butter.
8. Pour the beef broth gently around the vegetables, avoiding directly rinsing the seasoning off the roast.
9. Cover with the lid and cook on LOW for 8 hours, or until the beef shreds easily with two forks and the vegetables turn tender.
10. Transfer the roast to a plate and shred it into large pieces.
11. In a small bowl, whisk the cornstarch and cold water until smooth.
12. Stir the cornstarch slurry into the hot cooking liquid in the slow cooker.
13. Let it simmer on HIGH for several minutes until the gravy thickens.
14. Return the shredded beef to the slow cooker and gently stir to coat the meat, potatoes, and carrots in the gravy.
15. Serve the Crockpot Mississippi Pot Roast with Potatoes and Carrots straight from the slow cooker with extra gravy spooned over each portion.
Notes
Use a well-marbled chuck roast for the most tender Crockpot Mississippi Pot Roast with Potatoes and Carrots.
Place potatoes and carrots at the bottom so they cook evenly in the juices.
For a stronger tang, add extra pepperoncini peppers during the last 30 minutes.
If the gravy becomes too thick, stir in a small splash of beef broth.
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months; reheat gently with a bit of broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Slow Cooker & Instant Pot Bowls
- Method: Slow Cooker
- Cuisine: American
How to Make Crockpot Mississippi Pot Roast with Potatoes and Carrots
Every time I prepare Crockpot Mississippi Pot Roast with Potatoes and Carrots, I’m reminded how simple ingredients can create something extraordinary. The process is slow, calm, and deeply satisfying it’s the kind of meal that cooks while life happens around you.
I start with a 2 to 3-pound chuck roast, the classic cut that becomes beautifully tender after long, gentle cooking. I season both sides generously with a blend of salt, black pepper, and garlic. If you prefer a cleaner, lighter approach, you can take inspiration from my Mississippi Pot Roast Healthy, which uses leaner cuts and ghee instead of butter a great option when you want rich flavor without extra heaviness.
Next, I prepare the vegetables about a pound each of baby red potatoes and whole carrots. I cut the carrots into large, rustic chunks and halve the potatoes so they can soak up every bit of savory gravy. I spread them across the bottom of the Crockpot to create a cozy bed for the roast. Then, I place the seasoned beef on top, sprinkle a packet of ranch seasoning over everything, and tuck in a few peperoncini peppers for that signature Mississippi tang.
Finally, I dot the roast with small cubes of butter, pour in two cups of beef broth around the edges, and cover the lid. The secret is to cook low and slow about 8 hours on LOW heat until the beef becomes fork-tender and the vegetables are buttery soft. When it’s ready, the Crockpot Mississippi Pot Roast with Potatoes and Carrots practically falls apart, and the broth transforms into a golden, flavorful gravy that coats every piece perfectly.
It’s a recipe that rewards patience one that makes your home smell like warmth and comfort all day long.
Serving and Variations for Crockpot Mississippi Pot Roast with Potatoes and Carrots
When the day winds down and I lift the lid of the slow cooker, the aroma tells me dinner’s ready. The Crockpot Mississippi Pot Roast with Potatoes and Carrots has transformed into something extraordinary tender beef, buttery potatoes, and sweet carrots resting in rich, savory gravy. I gently shred the roast right in the pot so the flavors mingle back together, coating every piece of vegetable with that golden sauce.
I like to serve this dish family-style, straight from the slow cooker, so everyone can reach for seconds. If you want a touch more tang, stir in a few extra pepperoncinis just before serving; they add brightness to the deep, beefy flavor. Sometimes I’ll draw inspiration from my Mississippi Pot Roast Banana Peppers Slow Cooker version banana peppers lend a sharper edge that balances the richness beautifully.
This meal doesn’t need much else maybe a slice of crusty bread to catch the gravy. It’s perfect for gatherings, cozy weekends, or nights when you want dinner to cook itself while you slow down and breathe. The Crockpot Mississippi Pot Roast with Potatoes and Carrots never fails to bring comfort, warmth, and the simple joy of sharing a hearty meal.
Conclusion, Storage, and Final Thoughts on Crockpot Mississippi Pot Roast with Potatoes and Carrots
After a full day of slow cooking, the Crockpot Mississippi Pot Roast with Potatoes and Carrots becomes the kind of meal that feels like a hug in food form. The beef practically melts apart, the potatoes turn buttery soft, and the carrots soak in every bit of that rich, flavorful gravy. It’s the ultimate reward for patience a meal that asks little of you but gives everything in return.
I love making this dish on days when I’m craving deep flavor but don’t want to stay in the kitchen for hours. It’s easy, filling, and endlessly comforting. If you ever want to change things up, try pairing it with my Chicken Tortilla Soup Instant Pot with Frozen Chicken. The warmth of the soup complements the heartiness of this roast perfectly, turning dinner into a comforting Southern-style feast.
When it comes to storage, I let everything cool completely before transferring leftovers into airtight containers. The Crockpot Mississippi Pot Roast with Potatoes and Carrots stays fresh for up to four days in the refrigerator and freezes beautifully for up to three months. When reheating, I add a splash of beef broth to bring the gravy back to life and keep the meat tender.
Every time I make this recipe, I’m reminded of my mother’s cooking patient, simple, and full of love. This pot roast captures all those values in one dish. Whether it’s your first time making it or your hundredth, it never loses its magic. Serve it to family, friends, or anyone who needs a taste of warmth, and you’ll see why it’s one of my forever favorites.
Looking for more sweet inspiration?
Frequently Asked Questions About Crockpot Mississippi Pot Roast with Potatoes and Carrots
Can you put potatoes and carrots in Mississippi pot roast?
Absolutely. Adding potatoes and carrots makes Crockpot Mississippi Pot Roast with Potatoes and Carrots a complete, one-pot meal. The vegetables cook slowly under the roast, soaking up all the savory juices, ranch seasoning, and buttery flavor. They become tender, flavorful, and perfectly infused with the gravy, turning a simple roast into a full family dinner.
Can you cook Mississippi pot roast on high in a Crock Pot?
Yes, you can cook it on HIGH if you’re short on time. For best results, cook Crockpot Mississippi Pot Roast with Potatoes and Carrots on LOW for 8 hours for the most tender meat. But if you’re pressed for time, cook on HIGH for 4–5 hours. Keep an eye on the roast toward the end — the goal is fork-tender beef that shreds easily.
When should I add my potatoes and carrots to the Crock Pot?
Add them right at the start. Potatoes and carrots need plenty of time to soften and absorb the beef’s natural juices. Placing them at the bottom of the Crock Pot, directly under the roast, helps them cook evenly in the flavorful broth and butter. This way, the vegetables finish perfectly when the Crockpot Mississippi Pot Roast with Potatoes and Carrots is done.
What is the difference between pot roast and Mississippi pot roast?
Traditional pot roast uses simple seasoning — salt, pepper, and herbs — and simmers in broth or wine. Mississippi pot roast, however, gets its unique flavor from ranch seasoning, au jus, butter, and pepperoncinis. This Crockpot Mississippi Pot Roast with Potatoes and Carrots combines both worlds: the slow-cooked tenderness of a classic roast with the zesty, buttery flavor that makes Mississippi-style dishes so beloved.