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Mississippi Pot Roast Recipe Easy Crockpot Dinner with Buttered Potatoes

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A cozy and easy crockpot Mississippi pot roast with ranch seasoning, pepperoncini peppers, and butter, served with buttery potatoes. This slow-cooked meal is tender, flavorful, and perfect for comforting family dinners.

Ingredients

Scale
  • 3 to 4 pounds chuck roast, trimmed of excess fat
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 packet (1 ounce) au jus gravy mix
  • 4 to 6 pepperoncini peppers, with juice
  • 1 stick (8 tablespoons) unsalted butter, cut into chunks
  • Salt and freshly ground black pepper, to taste
  • 2 pounds small red or Yukon gold potatoes, halved or quartered
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced (optional)
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper, to taste

Instructions

  1. Pat your 3 to 4-pound chuck roast dry with paper towels. Sprinkle salt and pepper evenly on all sides.
  2. Place the roast in the crockpot. Sprinkle the entire packet of ranch seasoning and au jus mix evenly over the top of the roast without rubbing it in.
  3. Nestle 4 to 6 pepperoncini peppers on top of the roast, pouring in about 2 tablespoons of their juice. Scatter the stick of butter cut into chunks over the roast.
  4. Cover and cook on low for 6 to 8 hours, or until the meat is fork-tender and falling apart. Alternatively, cook on high for 4 to 5 hours.
  5. About 1 hour before the roast is done, bring a large pot of salted water to a boil. Add the halved potatoes and cook until just tender, about 15-20 minutes. Drain well.
  6. While the potatoes are still hot, toss them with 4 tablespoons of butter and minced garlic. Season with salt and pepper to taste. Garnish with fresh parsley just before serving.
  7. Remove the roast from the crockpot and let it rest for 5 minutes. Slice or shred the meat and spoon the flavorful juices over top. Serve alongside the buttered potatoes.

Notes

If juices are too thin, mix 1 teaspoon cornstarch with cold water and stir into crockpot juices. Cook on high for 10 minutes to thicken. Rest the meat for 5 minutes before slicing to keep juices locked in. For dairy-free, substitute butter with plant-based alternatives and use dairy-free ranch seasoning. Potatoes should be boiled separately to avoid mushiness.

Nutrition

Keywords: Mississippi pot roast, crockpot dinner, slow cooker pot roast, buttered potatoes, easy pot roast, comfort food, ranch seasoning, pepperoncini

Find it online: https://junomeals.com/mississippi-pot-roast-recipe-easy-crockpot-dinner-with-buttered-potatoes/