Slow Cooker Mississippi Pot Roast Stew takes everything we love about the classic, spicy pot roast and turns it into a stew. It’s loaded with delicious beef and veggies and a kick of just-spicy-enough flavors.
We love to make stews all year long. We also love a good Mississippi pot roast. So we decided to combine them. And to make things easier, we made it all in the slow cooker. Oh, yes. It’s delicious.
This has to be the absolute best slow cooker meal ever! Stew beef, baby potatoes, onion and carrots cook all day with ranch seasoning, brown gravy, pepperoncinis and butter!
It all comes together to make a delicious dinner perfect over noodles, rice or mashed potatoes. This is a real crowd pleaser that is family friendly.
Table of contents
❤️ Why You’ll Love This Recipe
- It only takes a few simple, classic pot roast ingredients to make.
- It’s loaded with the slightly spicy flavor of Mississippi pot roast.
- It’s incredibly easy to make in the slow cooker.
- It’s the perfect meal on a fall or winter day.
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You’ll only need a few simple ingredients to make this recipe, and you’ll find all of them at your local grocery store. The major ingredients are listed below, but you’ll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Stew beef
- Baby potatoes, halved
- Carrots, sliced
- Yellow onion, diced
- Pepperoncini peppers
- Ranch seasoning
- Brown gravy mix
🔪 How to Make Slow Cooker Mississippi Pot Roast Stew
Making this recipe couldn’t be easier, and that’s just what we like. It only takes a few minutes of prep and then waiting for the slow cooker to do its thing.
Step 1: Add the Beef and Vegetables
Add the stew beef, potatoes, carrots, onion, and pepperoncini to the slow cooker.
Step 2: Add the Seasoning Mixes
Mix the ranch seasoning and a pack of brown gravy with a cup of water in a small bowl. Then, pour it into theslow cooker. Mix all the ingredients thoroughly. Place a stick of butter on top.
Step 3: Cook
Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours. When the meat and vegetables are tender, add the last packet of brown gravy mix and stir to thicken up the gravy. Serve over egg noodles, mashed potatoes, or white rice.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Spicy – For more flavor and heat, add some pepperoncini juice to the mix.
- Brown Gravy – Use au jus mix in place of brown gravy mix.
- Peas – Try adding frozen peas about 10 minutes before serving.
- Onions – You can use white or yellow onions in this recipe.
If you think this looks good, check out our other Mississippi pot roast recipe.
- Liquid measuring cup
- Small bowl
- Cutting board
- Slow cooker
Store this in an air-tight container in the refrigerator for up to 4 days. For longer storage, you can freeze it in an air-tight, freezer-safe container for up to 3 months.
- If your stew beef is cut into very large pieces, just cut them in half to make the bite size.
- Slice your carrots about 1/3 to 1/2 inch thick for the perfect texture.
- It’s important to reserve the last packet of gravy so you ensure a nice, thick stew gravy.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
it’s a pot roast variation that uses chuck roast, ranch dressing and brown gravy mixes, and pepperoncini peppers.
Perhaps unsurprisingly, because it was first made in Mississippi. In the 1990s, Ripley, Mississippi resident, Robin Chapman, adapted a pot roast recipe into what we know as today as Mississippi pot roast.
If your stew meat is tough, you either didn’t cook it long enough, or you cooked it too long. When you undercook stew meat, the collagen can’t break down to make that tender, juicy texture. Conversely, when you overcook stew meat, all the collagen breaks down and leeches out of the meat, leaving it dry and chewy.
🍽 More Recipes
Do you enjoy roast? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Slow Cooker Mississippi Pot Roast Stew
- knife and cutting board
- 6 quart slow cooker
- 1.5 pounds stew beef
- 1.5 pounds baby potatoes halved
- 1 pound carrots sliced
- 1 yellow or white onion diced
- 4-6 pepperoncini peppers
- 1 ounce envelope ranch seasoning
- 1.74 ounces brown gravy mix
- 1 cup water
- ½ cup butter
- Parsley for garnish optional
- Noodles or mashed potatoes or rice to serve over
- In your slow cooker place your stew beef, potatoes, carrots, onion and pepperoncini’s.
- In a small bowl mix together the ranch packet and 1 of the brown gravy packets with 1 cup of water and whisk together.
- Pour the mixture into the slow cooker.
- Stir everything together.
- Place the stick of butter on top.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- When the meat and veggies are tender stir in the last packet of brown gravy mix to thicken up the gravy.
- I like to serve this over egg noodles, but it is also great over rice or mashed potatoes.
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