Mississippi Pot Roast with Potatoes and Carrots

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One pot Mississippi pot roast with potatoes and carrots has everything you need for an easy family dinner that cooks all at the same time. Ranch seasonings and peperoncini peppers give this easy pot roast loads of flavor.

The white baking dish is filled with a chunky Mississippi pot roast with potatoes and carrots and pepperoncini peppers. There's a rich beefy gravy filling the dish.

Pot roast is just one of those classic family dinners most people grew up eating.

It just happens to be a recipe I hadn't yet tested on my family because we eat very little red meat in general.

I spotted a gorgeous chuck roast on sale at the grocery store the other week and decided to give this a go.

I was floored by my kids' reactions. EVERYONE at the table devoured this dish. The kids loved how tender the beef is and the flavor of that awesome gravy.

This will definitely be one of our standard Sunday family dinners for the rotation!

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Why This is the Best Recipe

Gosh do I love a good slowcooker recipe for lazy Sundays with my family. We think this is the best Mississippi pot roast recipe because:

  1. Everything in One Pot: My recipe has both potatoes and carrots in the mix. They cook along with the chuck roast so you are ready to dish up the entire dinner all at the same time.
  2. Oh So Tender: The pot roast cooks up so tender and juicy, it literally falls apart with a poke of your fork.
  3. Tons of Flavor: Seasoned with ranch seasoning and jarred peperoncini peppers for a bit of acidity, the rich beef gravy is going to be one of the best you've ever had.


The ingredients to make a mississippi pot roast with potatoes and carrots in the Crock pot are on the kitchen counter.

The ingredients to make this slowcooker pot roast are really so easy:

  • Chuck Roast: I used a 2-pound chuck roast but this recipe will work for one that is up to 3 pounds. If you find one larger than that, you'll want to add additional seasonings.
  • Baby Red Potatoes
  • Fresh Carrots
  • Dried Ranch Seasoning: Do not try to substitute ranch dressing, you only want a dry ranch packet or your favorite brand of dried seasoning blend.
  • Salt, Pepper, and Dried Garlic: To keep it easy, I just used Back of the Yards seasoning blend but you can mix your own.
  • Peperoncini Peppers: These jarred peppers add a wonderful pinch of acidity to the rich beef gravy and help to balance the overall flavor. They do not make the dish spicy.
  • Butter
  • Beef Broth: I used water with Better than Bouillon in the beef flavor

Season the Chuck Roast

To ensure that your beef roast is well seasoned, it is important to add the dry seasoning to it and let it rest for a little bit before adding the liquid beef stock.

You don't want to "wash" the seasonings off when you pour in the broth.

I always start by placing the roast on a clean plate or baking sheet.

Season it generously on both sides with your salt, pepper, and garlic salt combo or a pinch of the Back of the Yards blend if you have it.

The chuck roast is on a dinner plate and has been sprinkled with seasonings on both sides.

Prep the Potatoes and Carrots

While the beef rests, scrub the red potatoes.

Cut them in half and then cut each half into quarters.

Spray the bowl of the Crock Pot with cooking spray and then add the potatoes into the pot.

The chopped potatoes and carrots are in the slowcooker pot.

Peel the carrots and chop them into 2-inch chunks. I like to cut them in half lengthwise first.

Add the carrots to the potatoes and stir them together.

Assemble the Pot Roast

Transfer the seasoned chuck roast to the slowcooker and set it right on top of the bed of vegetables.

Sprinkle the ranch seasoning over the beef.

Cut the butter into small cubes and sprinkle them mostly over the beef as much as you can. As they melt, they'll drizzle down the beef roast.

Add the peperoncini peppers on top of the beef roast, too.

The chuck roast has been coated in ranch seasonings and topped with pepperoncini peppers and cubed butter pieces.

Mix the beef bouillon and water together if you need or measure the beef stock.

Drizzle it around the beef, over the potatoes and carrots. Try not to rinse off all those lovely seasonings.

The beef stock has been measured into a liquid measuring cup so the cornstarch can be whisked in.

Cooking Instructions

Cook the Mississippi pot roast with carrots and onions on LOW for 8 hours.

By the time it is finished, you should be able to take two forks and easily pull it apart into large chunks.

NOTE: This is an especially fragrant dinner that will make your house smell so yummy. But, if you are ready to "erase" the aroma and move on, you might want to set this simmer pot for cleansing on your stovetop. The fresh lemons and rosemary will help freshen up your home while this beef slow cooks away.

How to Make the Gravy

Before you completely shred the pot roast, measure 1/4 cup COLD water into a small cup.

Add the cornstarch to the water and whisk it together with a fork.

Pour the cornstarch into the crockpot and gently stir the gravy together.

It will thicken pretty quickly from the heat of the dish but if needed, you can let it continue to cook for a few minutes.

Serving Suggestions

The finished pot roast mixture has been spooned into a baking dish for serving at the table. You can see large chunks of potatoes and carrots, pepperoncini peppers, and tender portions of shredded beef in a thick, rich gravy.

Pull the pot roast into large chunks and stir it all together so that beautiful rich gravy coats everything.

I love this recipe so much because it is an all-in-one One Pot dinner. I just add a batch of warm biscuits or dinner rolls to make it even cozier.

You could serve it over a bed of mashed potatoes, wavy egg noodles, or over a bed of white rice. In this instance, you might want to double the number of carrots and omit the potatoes.

Freezer Tips

You could season the chuck roast and prep the vegetables in advance and freeze them as a dinner kit.

Just thaw them in the fridge overnight and then cook as directed.

You could also cook the Mississippi pot roast with the potatoes and carrots as directed and then freeze it.

Just let the pot roast cool completely before packaging in an airtight container and freezing.

Thaw it in the fridge overnight and then warm it in a pot on the stovetop or in the microwave. You'll just want to warm it gently because the beef is already fall-apart tender.

More Easy Crock Pot Recipes

If you love using your slowcooker to make easy family dinners, you won't want to miss these delicious Crock Pot recipes:

๐Ÿ“– Recipe

The white baking dish is filled with a chunky Mississippi pot roast with potatoes and carrots and pepperoncini peppers. There's a rich beefy gravy filling the dish.

Mississippi Pot Roast with Potatoes and Carrots

5 from 36 votes
Tender chunks of beef with savory potatoes and carrots in a rich and beefy gravy cooks slowly in a Crock Pot all day for an easy family dinner. Seasoned with ranch and peperoncini peppers, this Mississippi pot roast is sure to be a favorite.
TOTAL TIME 8 hours 15 minutes
PREP TIME 15 minutes
COOK TIME 8 hours
YIELD 8 servings


  • 1 (2 - 3 pound) chuck roast
  • 1 tbsp Back of the Yards seasoning see notes for substitute
  • 1 pound baby red potatoes about 6 (3-inch sized) potatoes
  • 1 pound whole carrots about 5 carrots, cut into chunks
  • 2 tablespoons ranch seasoning or 1 packet ranch seasoning
  • 5 jarred peperoncini peppers
  • 5 tablespoons butter diced
  • 2 cups beef broth
  • 2 tablespoons cornstarch


  • Spray the bowl of a 6-qt slowcooker with cooking spray and set aside.
  • Place the chuck roast on a plate and season both sides of it with the Back of the Yards seasoning (or the substitute listed in the notes section below.) Let it rest while you prepare the vegetables.
  • Slice the potatoes in half and then each half into quarters. Chop the carrots into large chunks. Stir them together at the bottom of the Crock Pot.
  • Nestle the chuck roast on top of the bed of vegetables. Sprinkle the ranch seasoning evenly over everything.
  • Place the peperoncini peppers and the diced butter cubes over the top of the beef roast. Pour the beef stock gently over the vegetables but avoid the top of the beef so you don't "wash" the seasonings off.
  • Cook the pot roast on LOW for 8 hours. You should be able to easily shred the beef with two forks.
  • Measure 1/4 cup cold water and whisk in the cornstarch. Pour the water into the Crock Pot and stir, it will quickly thicken the gravy in the pot.
  • NOTE: The peperoncini peppers will cook down and become very soft in the 8 hours you cook them. Our family loves the flavor they add so I added an additional 5 peppers when I stirred in the cornstarch and water, making 10 peppers total for the whole recipe. They added just a bit more vinegary kick to the gravy and made for a pretty presentation at the dinner table.

Recipe Notes

Back of the Yards Substitution:

If you don't want to use the pre-measured seasoning blend, you can easily substitute:
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon garlic salt

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The photo collage shows the Mississippi pot roast cooking in a Crock Pot next to a photo of the serving dish that shows the chunks of potatoes and carrots that cooked with it.

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