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Cozy Crockpot Mississippi Pot Roast Recipe with Tender Baby Potatoes Made Easy

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A comforting and easy crockpot Mississippi pot roast with tender baby potatoes, featuring a rich buttery flavor with a hint of peppery spice. Perfect for cozy nights and minimal prep.

Ingredients

Scale
  • 3 to 4-pound beef chuck roast, well-marbled
  • 1 packet (1 oz/28 g) ranch seasoning mix (preferably without MSG)
  • 1 packet (0.87 oz/25 g) au jus gravy mix
  • 4 tablespoons (about 57 g) unsalted butter, cut into pieces
  • 6 to 8 pepperoncini peppers with about 1/4 cup (60 ml) of their juice
  • 1.5 pounds (680 g) baby potatoes, halved if large (Yukon gold or red potatoes)
  • Optional fresh herbs: a few sprigs of thyme or rosemary
  • Salt and pepper to taste

Instructions

  1. Trim the roast: Remove excess fat from the chuck roast using a sharp knife. (5 minutes)
  2. Season the meat: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over all sides of the roast. Pat gently so it sticks without rubbing off. (3 minutes)
  3. Prepare the crockpot: Place the seasoned roast in the center of the crockpot insert. Scatter the baby potatoes around the roast, tucking them in close but not overcrowding.
  4. Add the butter and pepperoncini: Dot the butter pieces over the top of the roast, then pour the pepperoncini peppers and their juice evenly over everything. (2 minutes)
  5. Cook low and slow: Cover and cook on low for 8 hours, or until the meat is fork-tender and the potatoes are easily pierced with a fork. Avoid lifting the lid during cooking. (8 hours)
  6. Check for doneness and rest: Use tongs to lift the roast gently; it should fall apart with little effort. Let it rest in the crockpot (off heat) for 10 minutes before slicing or shredding. (10 minutes)
  7. Serve: Spoon the buttery, pepperoncini-infused juices over the roast and potatoes. Garnish with fresh herbs if desired.

Notes

Trim excess fat to avoid greasy sauce. Do not lift lid during cooking to maintain heat. For thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and cook on high for 10 minutes after removing meat and potatoes. Butter can be substituted with olive oil or plant-based spread for dairy-free option. Ranch and au jus mixes can be replaced with homemade seasoning blends if preferred.

Nutrition

Keywords: Mississippi pot roast, crockpot recipe, slow cooker pot roast, baby potatoes, comfort food, easy dinner, tender beef, pepperoncini

Find it online: https://tastytuck.com/cozy-crockpot-mississippi-pot-roast-recipe-with-tender-baby-potatoes-made-easy/