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