Mississippi Pot Roast (small family)
This Mississippi Pot Roast recipe with potatoes and carrots is scaled perfectly for a smaller family or a meal for two. Tender melt-in-your-mouth chuck roast, veggies, simple seasonings, and pepperoncini peppers for that classic taste.
Pot Roast (a comfort classic for a smaller family)
Nothing beats coming home to the aroma of a slow cooker filled with tender beef, buttery potatoes, and sweet carrots. I say this every time I post a roast recipe--it's like I was transported back to my childhood when mom would have roast in the oven before church on Sunday's. It's the absolute best!
This small family Mississippi Pot Roast recipe is just right for a family of 2-4, with all the same juicy, rich flavors. With my husband and I as newly empty nesters, this meal is perfect for us with a generous portion the next day. This is proof that you don't need a crowd to enjoy a soul-warming, slow-cooked classic.
Basic Ingredients
- Beef- The best cut of meat to use for pot roast is a chuck roast. It becomes ultra tender as it slow cooks. You want it to melt in your mouth.
- Veggies- Baby yellow potatoes and carrots
- Pepperoncini peppers- Make sure to use the mild peppers so it's not spicy.
- Seasonings- Garlic powder, salt, pepper, Au jus gravy mix, ranch seasoning mix.
- Beef broth and water- I use a combination of both so the dish doesn't come out too salty.
- Butter
- Olive oil
Highlighted Tip
Cutting the roast into smaller pieces before searing and slow cooking helps it cook more evenly and become tender faster. It also allows the meat to absorb more flavor, makes shredding easier, and helps distribute the meat more evenly with vegetables like carrots and potatoes. It is also helpful when you have a smaller slow cooker so the meat fits easier.
How To Make Slow Cooker Mississippi Pot Roast
- Season roast on all sides with salt, pepper, and garlic powder.
- Brown roast on both sides in a hot skillet with olive oil.
- Add meat and veggies to the slow cooker, then add the Au jus and ranch mix, along with pepperoncini peppers, brine from peppers, beef broth, and finally dot the top with butter.
- Cook on low for 7-9 hours or until the meat falls apart using a fork.
Best Ways To Serve Mississippi Pot Roast
- My favorite for easy serving! Shred the meat into easy-to-eat pieces and place back in the slow cooker on one side, and the veggies and peppers on the other.
- Serve with warm dinner rolls or crusty bread to soak up the delicious juices.
- Add a simple green salad for a fresh contrast to the rich meat and veggies.
- Make gravy with the juices for an ultimate pot roast experience.
Helpful Tips and Suggestions for Leftovers
- Don't skip the butter & pepperoncini's - They're key to the roast's tangy, buttery flavor.
- Cook low and slow- Make sure to cook the roast on the low setting to become super tender. It is not recommended to cook this on high.
- Make it ahead - Prep everything in the slow cooker insert the night before, refrigerate, then start it in the morning.
- Leftovers? - Use shredded meat for sandwiches, sliders, or tacos the next day.
Mississippi Pot Roast with Potatoes and Carrots
Equipment
- 2 qt or larger slow cooker
- medium skillet
Ingredients
- 1.5 pound chuck roast, cut in 4 chunks
- 1 tablespoon olive oil
- salt, pepper, garlic powder to taste
- 3 medium carrots cut in 2 inch pieces
- ½ pound baby yellow potatoes cut in half
- 5 whole pepperoncini peppers
- 2 tablespoon juice from the peppers
- ½ packet of Au jus gravy mix, about 2 tbsp
- ½ packet ranch seasoning mix, about 2 tbsp
- ½ cup beef broth
- ½ cup water
- 3 tablespoon butter
Instructions
- Season chuck roast pieces with salt, pepper, and garlic powder on all sides. Measure with your heart.
- Heat a skillet to medium high heat and add 1 tbsp olive oil. Sear meat on all sides until golden brown then transfer to your slow cooker.
- Scatter prepared carrots and potatoes over the beef and filling any blank areas between the meat. Nestle 5 pepperoncini's down into the veggies, then add the ½ packet of Au Jus gravy mix, and ½ packet of ranch mix over the beef and veggies. Pour the ½ cup beef broth and ½ cup water over the top along with 2 tbsp pepper juice. Dot the top with 3 tbsp butter.
- Place the lid on and cook on low for 7-9 hours or until the meat is fall-apart tender and the veggies pierce easily with a fork. It is not recommended to the cook this on high as the meat needs to cook low and slow to become super tender.
- Remove the meat from the pot and shred into pieces, then place back in the slow cooker to keep warm with the veggies. Note: If there is a lot of liquid, remove all but about 1 cup. Serve and enjoy!
Notes
Nutrition
Looking for more recipes to feed a small family?
Try these next! Slow Cooker Taco Stuffed Peppers, 25-Minute Ground Beef Philly Cheesesteak, Easy Tomato Soup with White Beans, Teriyaki Salmon Sheet Pan Meal, Pineapple Chicken and Rice Casserole.
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