Mini Mississippi Pot Roast & Vegetables
This small-batch Mississippi Pot Roast uses just 1 pound of chuck roast for fork-tender, tangy beef in a mini slow cooker. Perfect for one or two, with leftovers for a sandwich. Minimal prep, big flavor, and classic comfort in a smaller size.
Servings: 2 plates
Calories: 848kcal
Cost: $10.78 Recipe / $5.39 Plate
Ingredients
- 1 pound chuck roast
- ¼ cup water
- 1 teaspoon dry ranch dressing Mix
- 1 teaspoon dry au jus gravy mix
- 1 tablespoon butter
- 2 yellow chile peppers
- 4-5 baby red potatoes halved
- ½ carrot sliced thick
Instructions
- Pour the water into a 2-quart oval slow cooker and place the roast inside. Sprinkle with ranch and au jus mixes, top with butter, and place the peppers on top.
- Arrange the carrots and potatoes around the roast.
- Cover and cook on HIGH for 4 hours 30 minutes, until the beef is tender. Check that the internal temperature reaches at least 165℉.
Notes
- Shredding is traditional, but I prefer to serve the roast whole and let it fall apart on the plate.
- You can substitute 1½ teaspoons each of ranch dressing mix and au jus gravy mix for the pre-packaged pot roast mix.
- For a heartier meal, add potatoes and carrots after 2 hours of cooking. Sprinkle with a touch of salt and pepper.
Nutrition
Serving: 1plate | Calories: 848kcal | Carbohydrates: 89g | Protein: 54g | Fat: 33g | Sodium: 357mg | Fiber: 11g | Sugar: 9g
