Crockpot Mississippi pot roast with tender shredded beef, potatoes, carrots and pepperoncini in rich gravy.

Crockpot Mississippi Pot Roast with Potatoes and Carrots

This Crockpot Mississippi Pot Roast is slow cooked until the beef is fall-apart tender, with baby potatoes, carrots, pepperoncini, and a rich, savory gravy. Made with homemade au jus seasoning, it’s an easy, comforting slow cooker dinner with plenty of flavor in every bite.

Cook Time

Servings

Difficulty

Easy

Prep Time

15 Minutes

Ingredients

Prepare the Homemade Au Jus Seasoning
Combine the beef bouillon granules, onion powder, dried parsley, garlic powder, white pepper, and celery salt in a small bowl. Stir until evenly combined.

Sear the Roast
Heat the oil in a large skillet over medium-high heat. Add the chuck roast and sear for about 3 minutes per side, until nicely browned. Transfer the roast to the crockpot.

Fill the Crockpot
Arrange the baby potatoes and thick-cut carrots around the roast. Sprinkle the homemade au jus seasoning evenly over the beef. Add the pepperoncini peppers and pour the pepperoncini juice and beef broth around the roast. Place the butter on top of the beef.

Slow Cook the Pot Roast
Cover and cook on LOW for about 8 hours, or until the beef is fall-apart tender and easily pulls apart with a fork.

Shred the Beef
Carefully transfer the roast to a large plate. Shred the beef with two forks, removing any large pieces of fat. Return the shredded beef to the crockpot and gently stir it into the cooking juices.

Thicken the Gravy
Mix the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the crockpot juices. Cover and cook on HIGH for about 10–15 minutes, or until the gravy has thickened to your liking.

Serve
Spoon the shredded Mississippi pot roast onto plates with the potatoes, carrots, pepperoncini, and plenty of the rich gravy from the crockpot.

For the most tender Mississippi pot roast, cook it on LOW rather than HIGH. The longer, slower cooking time gives the chuck roast time to become fall-apart tender while soaking up all that savory pepperoncini and homemade au jus flavor.

Frequently Asked Questions

What is the best cut of beef for Mississippi Pot Roast?

Chuck roast works especially well because its marbling breaks down during the long cooking time, giving you tender beef that easily shreds with a fork.

Can I make Crockpot Mississippi Pot Roast without searing the beef first?

Yes. You can place the roast directly into the crockpot if you're short on time. Searing isn't required, but it adds extra browned flavor to the finished roast and gravy.

How do I reheat Mississippi Pot Roast?

Reheat the beef with some of its gravy to help keep it moist. You can warm individual portions in the microwave or gently reheat larger amounts on the stovetop until heated through.

What can I serve with Mississippi Pot Roast?

Since this recipe already includes potatoes and carrots, lighter sides such as a garden salad or green beans work especially well. Dinner rolls or soft bread are also great for soaking up the extra gravy.

Can I freeze leftover Mississippi Pot Roast?

Yes. Let the beef and gravy cool, then freeze them together in an airtight freezer-safe container. For the best texture, consider freezing the beef and gravy without the potatoes, since cooked potatoes can become grainy after freezing and reheating.

□ 3–4 lb chuck roast
□ 1 lb baby potatoes, left whole or halved if large
□ 4 large carrots, peeled and cut into thick rounds
□ 6 pepperoncini peppers
□ ½ cup pepperoncini pepper juice
□ ½ cup unsalted butter
□ 2 tablespoons oil, for searing
□ 2 cups beef broth
Homemade Au Jus Seasoning
□ 2 tablespoons beef bouillon granules
□ 2 teaspoons onion powder
□ 1½ teaspoons dried parsley
□ 1 teaspoon garlic powder
□ ¼ teaspoon white pepper
□ ¼ teaspoon celery salt
For the Gravy
□ 2 tablespoons cornstarch
□ 2 tablespoons cold water