Kaylea’s Mississippi Pot Roast

You may be wondering, what is Mississippi Pot Roast? Well, it is a delicious “Dump and Start” roast that only requires 5 ingredients! We are all for that. But, you don’t need to think of it as anything special, it’s simply a delicious roast beef.

Delicious Sides for your Mississippi Pot Roast

Kaylea’s family enjoyes making rolls, then puts 1-2 tablespoons of cream cheese on the roll followed by the shredded Mississippi roast with pepperoncinis. But, you can always serve the roast on its own with Lamb Weston Garlic Mashed Potatoes (#7944), Steakhouse Rolls (#7968), and a side of veggies. Some of our favorite veggies with this meal are Green Beans (#3781), Asparagus (#3127), or Normandy Blend (#1266). We love sauteeing these veggies in our Chef Shamy Garlic Butter (#8124) or Lemon Dill Butter (#8879).

If you like this recipe, we think you’ll like:

• Feta and Herb Crusted Salmon
• Instant Pot Pot Roast and Potatoes
• Simple Salisbury Steak

This Mississippi Pot Roast is full of flavor, but only requires 5 ingredients! It is one of our favorite “dump and start” recipes.

Kaylea’s Mississippi Pot Roast

Ingredients:

• 3-4 pound roast (beef or pork)
• 2 Tbsp Rosie’s Ranch Dressing Mix (#3893)
• 4 1/2 tsp Au Jus Base (#2061)
• 1 stick of Butter (1/4 cup)
• 1 jar of pepperoncini peppers with the juice

Instructions:

1. Crock Pot: Place the roast in pot, then the rest of the ingredients mentioned above on top of the roast. Cover and cook on low for 8 hours in crockpot or high for 5-6 hours.
3. Instant Pot: I usually cook it for 2-3 hours give or take on high pressure just so it shreds easy. Once cooked all the way shred the meat! I use any of the rolls you guys sell 😊. You make the rolls then put 1-2 tablespoons of cream cheese on the roll then the shredded Mississippi roast with pepperoncinis and you’re all done! Now if you don’t like spice or can’t handle too much spicy then don’t do the whole jar of pepperoncinis. Just do half a jar.

Recipe from: Kaylea Crosby

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