Print

Slow Cooker Mississippi Pot Roast Recipe Easy Dinner with Caramelized Veggies

Slow Cooker Mississippi Pot Roast - featured image
Print Recipe

This comforting slow cooker Mississippi Pot Roast features tender beef, rich spices, butter, tangy pepperoncini, and a unique twist of caramelized onions, carrots, and potatoes. It’s an easy, crowd-pleasing dinner perfect for family gatherings or cozy weeknights.

Ingredients

Scale
  • 3–4 lbs beef chuck roast, well-marbled
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 1/2 cup unsalted butter (1 stick), cut into chunks
  • 6–8 whole pepperoncini peppers, plus 1-2 tablespoons juice
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 large yellow onions, sliced
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 4–5 medium Yukon Gold potatoes, quartered
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 garlic cloves, minced (optional)
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 celery stalks, sliced (optional)
  • Baby bell peppers (optional)
  • 1/2 cup low-sodium beef broth (optional, for extra gravy)

Instructions

  1. Pat the chuck roast dry with paper towels. Sprinkle both sides with kosher salt and black pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on each side for 2-3 minutes until a deep golden crust forms. (Optional but recommended.)
  3. Remove the roast and set aside. In the same pan, add sliced onions and a pinch of salt. Cook over medium heat for 5-7 minutes, stirring often, until onions are soft and golden.
  4. Add carrots and potatoes to the pan, tossing to coat. Cook for another 5 minutes until they begin to caramelize.
  5. Layer caramelized onions, carrots, and potatoes on the bottom of the slow cooker. Place the seared beef roast on top.
  6. Sprinkle ranch seasoning and au jus mix evenly over the roast. Top with butter chunks, pepperoncini peppers, and their juice. Add thyme and garlic if using. Pour in beef broth if desired.
  7. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until beef is fall-apart tender and veggies are soft.
  8. Check doneness: Beef should shred easily with two forks. If not, cook for another hour.
  9. Remove beef and shred on a cutting board. Return shredded beef to the slow cooker and mix gently with veggies and juices. Adjust seasoning as needed.
  10. Serve hot, spooning beef and veggies onto plates and drizzling with extra sauce. Garnish with fresh parsley if desired.

Notes

Searing the beef and properly caramelizing the onions add extra depth of flavor. For gluten-free or dairy-free, use appropriate seasoning packets and butter substitutes. Cut veggies larger if you prefer firmer texture. Prep everything the night before for easy mornings. Leftovers are great for sandwiches or wraps.

Nutrition

Keywords: Mississippi pot roast, slow cooker, beef, comfort food, caramelized veggies, easy dinner, family meal, potluck, crockpot, Sunday dinner

Find it online: https://wigglebite.com/slow-cooker-mississippi-pot-roast-recipe-easy-dinner-with-caramelized-veggies/