Mississippi Pot Roast With Potatoes and Carrots
The classic roast with halved potatoes and thick carrot chunks added at the halfway point so they stay whole.
Mississippi Pot Roast With Potatoes and Carrots
Course: Main CourseDifficulty: Easy8
servings15
minutes9
hoursThe classic roast with halved potatoes and thick carrot chunks added at the halfway point so they stay whole.
Ingredients
3 to 4 lb chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
8 to 10 pepperoncini plus 2 tbsp brine
1 1/2 lb baby potatoes, halved
4 large carrots, cut into 2-inch chunks
1/2 tsp black pepper
2 tbsp chopped parsley
1/4 cup water
Directions
- Put the chuck roast in a 6-quart slow cooker.
- Sprinkle both packets and the pepper over the meat.
- Top with the butter, pepperoncini and brine.
- Cover and cook on LOW for 4 to 5 hours.
- Add the potatoes and carrots in large chunks, nestling them around the roast.
- Spoon some of the pot juices over the vegetables.
- Cover and cook 4 to 5 hours more, until the roast reads 200 to 205°F.
- Test a potato with a fork. It should slide off easily.
- Shred the roast in the pot and stir lightly so the vegetables stay whole.
- Serve straight from the pot with parsley.
Notes
- Vegetables added at the start dissolve. Use chunks at least 2 inches wide.
Why add the vegetables halfway
Potatoes and carrots in a ten-hour cook turn to mush. Adding them at the halfway point gives them time to cook but keeps them whole.
Large chunks, at least 2 inches wide, hold their shape best.
Mississippi Pot Roast With Potatoes and Carrots: swaps
Parsnips can join the carrots. Red potatoes hold up well. Do not add the vegetables at the start. The long cook dissolves them.
Spooning juices over them boosts flavor.
Serving and storing
Serve straight from the pot with a spoonful of juices. Keep leftovers in the juices to prevent drying. Reheat gently, as the potatoes soften a bit more.
A mistake to avoid
Cutting the vegetables small. They dissolve in a long cook. Chunks at least 2 inches wide hold their shape, and the halfway add-in keeps them from turning to mush. Stir lightly when you shred, so they stay whole.
A slotted spoon helps lift the vegetables out whole. Serve everything from the pot with a spoonful of juices over each plate.
Mississippi Pot Roast With Potatoes and Carrots at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 10, led by to 4 lb chuck roast, packet ranch seasoning mix, packet au jus gravy mix, unsalted butter
Tips for Mississippi Pot Roast With Potatoes and Carrots
Vegetables added at the start dissolve. Use chunks at least 2 inches wide.
Mississippi Pot Roast With Potatoes and Carrots FAQ
How long does Mississippi Pot Roast With Potatoes and Carrots take?
Mississippi Pot Roast With Potatoes and Carrots takes 9 hours of cooking after 15 minutes of prep.
How many people does Mississippi Pot Roast With Potatoes and Carrots serve?
This recipe makes 8 servings.
What do I need to make Mississippi Pot Roast With Potatoes and Carrots?
10 ingredients, led by to 4 lb chuck roast, packet ranch seasoning mix, packet au jus gravy mix, unsalted butter. Amounts are in the recipe card above.
