If you love Mississippi Pot Roast but want a version that’s a little more hearty, veggie-forward, or family-friendly, this one is for you! I made this on vacation and it turned out absolutely delicious. Instead of using pepperoncinis, I swapped in a full blend of vegetables for a comforting, melt-in-your-mouth roast that practically makes itself.
Everything goes straight into the crockpot — no searing, no prep work, no fuss. After cooking low and slow for 10 hours, the roast becomes so tender and flavorful that it falls apart with a fork. The vegetables soak up all the buttery, savory goodness from the ranch and au jus mix, making every bite rich and satisfying.
Ingredients
- Chuck Tender Roast
- Red Potatoes
- Onions
- Celery
- Baby Carrots
- Ranch Dressing Mix
- Au Jus Mix
- Water
- Butter
Instructions
Layer the vegetables in the bottom of your crockpot, place the roast on top, sprinkle the ranch and au jus packets, add water, and place the stick of butter right on top. Cook on low for 10 hours and enjoy the most comforting, fall-apart roast!
This recipe is perfect for busy days, cozy weekends, or anyone who loves easy dump-and-go crockpot meals. It also works great for meal prep — leftovers taste even better the next day.
Bariatric Living 