February 26, 2018

Roast beef and mashed potatoes go hand in hand.

The smell of a roast cooking all day is homey and inviting. Pot roast is one of the most popular slow cooker meals as it takes about 8 hours to cook. My slow cooker has a digital timer that switches to warm after the specified time. I can arrive home from work after 9 hours and our dinner is ready and waiting.

Mississippi Pot Roast

I have seen the recipe for this roast floating around on social media and wondered about it. When I make a pot roast, I usually keep it simple as I’m short on time. I’m always running out the door to get the kids dropped off and to my school on time. I place the roast in the crock pot and smother it with a can of cream of mushroom soup and call it good. Surprisingly the soup (sometimes I use cream of mushroom with roasted garlic) and a little water is all I need for a flavorful and tender roast.

On various sites, bloggers and cooks across the country are hailing the Mississippi Pot Roast as “the best pot roast ever.” I figured I had to see for myself what the hype was about.

The recipe contains only four ingredients with one being an entire stick of butter. For as many that rave about the recipe, there are an equal amount that are appalled at the amount of butter.

My take on the Mississippi Pot Roast? It’s good, really good. The pepperoncini peppers add a hint of zing, and the roast almost melts in your mouth.

—3-5 lb chuck or arm roast

—1 (1 oz) envelope ranch dressing mix

—1 (1 1/4 oz) envelope au jus mix (there are two kinds of mixes - sauce and gravy, I used the sauce, but either will work)

—1 stick of butter

—5 jarred pepperoncini peppers (usually near the Italian/pasta section)

Place roast in the slow cooker and sprinkle with the ranch dressing mix and the au jus mix. Place peppers on top of mixes. Add the stick of butter on top. Set the slow cooker on low for 8 hours (my roast was only 2.6 lbs so I cooked it for 7 hours).

Serve with mashed potatoes, egg noodles or rice.

Loaded Mashed Potatoes

Take a few extra steps and prepare some not-so-ordinary potatoes to go along with the Mississippi Pot Roast. Everything that would go on top of a loaded baked potato goes into these loaded mashed potatoes.

—3 lbs potatoes, peeled and cut into 1½-inch pieces (approximately 12-15 medium white potatoes)

—3/4 cup heavy cream or milk

—1 cup sour cream

—1/2 stick butter

—1 teaspoon garlic powder

—1/2 teaspoon onion powder

—2 cups shredded Cheddar cheese

—salt and pepper

—8-10 slices bacon, cooked

—3 scallions or green onions (or a small bunch of chives) finely chopped

Cook potatoes in a large pot of boiling water for 15 minutes or until fork tender. Drain potatoes then return to pot (this helps dry out the potatoes). Add cream or milk, sour cream, butter, garlic powder, onion powder, salt, and pepper. Mash potatoes until smooth.

Stir in 1½ cups cheese, most of the bacon and scallions, green onions or chives reserving some for topping.

Preheat oven to 350 degrees. Scoop potatoes into a greased baking dish and smooth with a spatula. Top with remaining 1/2 cup of cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and golden. Top with remaining bacon and scallions, green onions or chives and serve.