Fall and winter are the perfect time for comfort foods...and pot roast is one of my favorites. Hard to beat a juicy roast that's been cooking all day in the slow cooker with carrots and potatoes.
2 lb wild game pot roast (I used a moose roast, but deer, elk, bear, etc. will work too!
1 packet ranch dressing mix
1 cup beef broth
1/4 cup butter, sliced
4 pepperoncini peppers
4 potatoes, quartered
1 bag baby carrots
Place roast in slow cooker and surround with potatoes and carrots. (I meant to add carrots, but totally forgot!)
Tip: use a slow cooker liner to make clean up easier!
Pour 1 cup beef broth over potatoes and carrots.
Sprinkle ranch dressing mix over roast; ok if it gets on the potatoes and carrots too!
Place pepperoncini peppers and butter on top of ranch mix.
I was skeptical of putting the pepperonchinis on the roast since I don't like them, and didn't want the roast to taste like them. Happy to say, I couldn't taste them at all!
Cook on low 6-8 hours.
NOTE: This recipe is a modified version of a Mississippi Pot Roast, due to the ingredients I had on hand, and the desire to cook potatoes with it. To make the Mississippi Pot Roast, eliminate the beef broth, potatoes and carrots and instead, sprinkle a packet of au jus mix over the roast with the ranch.
Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer and turkey. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras and Brand Ambassador for the GoWild app. Follow her on Instagram @waddysarah and @arrowridgecreations.