Mississippi Pot Roast turns into a one-pot meal with the addition of slow cooked potatoes and carrots.
A while back I was watching The Kitchen on Food Network. This, as some of you know, is an every weekend occurrence. I love that show.
They had a guest on who shared a simple roast recipe that has been shared millions of times on Pinterest. Mississippi Pot Roast to be exact. Although I had never heard of it, I made it that week because that’s what you do when you see something that everyone else has apparently eaten.
I made it for my cousin and his girlfriend and we all loved it. Of course I had to change it up by adding vegetables to it so it’s a one-pot dish. Who wants to be making a side for this? As soon as it’s done I want to just tear into it.
I’m sharing it in case you are like me and have been living under a rock.
Slow Cooker Mississippi Pot Roast and Veggies
Yields 6 servings
Mississippi Pot Roast turns into a one-pot meal with the addition of slow cooked potatoes and carrots.
5 minPrep Time
8 hrCook Time
8 hr, 5 Total Time
Save RecipeIngredients
- 1 lb bag baby carrots
- 6 red potatoes, cut in large dices
- 1 - 3 lb chuck roast
- 1 package ranch dressing mix
- 1 package au jus gravy mix
- Pepperoncini with juice
- 8 Tbsp unsalted butter
- 1/4 c water
Instructions
- Add potatoes and carrots to slow cooker.
- Top with roast.
- Sprinkle dressing and au jus mixes on top of roast.
- Add about 6 pepperoncini's to slow cooker along with about 1/2 cup of juice.
- Top roast with unsalted butter.
- Cook on high for 4 hours or low for 8 hours.
- Shred roast with two forks.
- Add back to slow cooker and mix together in the juices. Cook for 30 additional minutes to let juices meld with the roast.
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