Description
A hearty and flavorful Mississippi Pot Roast slow-cooked to tender perfection with baby potatoes, carrots, pepperoncini peppers, and a tangy ranch seasoning, creating a comforting meal full of rich aromas and melting textures.
Ingredients
Main Ingredients
- 3–4 lb chuck roast
- 1 lb baby potatoes, halved
- 4-5 carrots, cut into 2 inch chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon Harmony Ranch or 1 packet ranch mix
- 1/2 cup beef broth or water
- 2 tablespoons Dijon mustard
- 6 pepperoncini peppers + 2 tablespoons juice from the jar
- 3 tablespoons butter or olive oil
Instructions
- Optional Searing: For enhanced flavor, sear the chuck roast in a well-oiled pan over medium-high heat for 4 minutes on each side until a brown crust forms.
- Prepare Slow Cooker: Place the seared (or raw) chuck roast into the slow cooker. Arrange the halved baby potatoes and carrot chunks around the roast evenly.
- Add Seasonings and Liquids: Sprinkle kosher salt, black pepper, and ranch mix over the roast and vegetables. Pour in the beef broth or water and Dijon mustard. Add the pepperoncini peppers and pour 2 tablespoons of their juice on top, then place butter or olive oil on the roast.
- Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the roast is tender and easily shredded with two forks and the vegetables are soft.
- Shred and Serve: Remove the roast, shred the meat, and toss it back into the cooking juices before serving for maximum flavor and moisture.
Notes
- Searing the roast is optional but adds depth of flavor.
- Beef broth can be substituted with water for a lighter taste.
- Adjust salt depending on your preference as ranch mix and pepperoncini juice may contain salt.
- Use fresh vegetables for best texture; frozen vegetables are not recommended for slow cooking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
