Mississippi Roast is a popular request in our house and I love it even more because it’s so simple!
It has become popular nationwide with the slow cooker crowd. It’s even been featured in the New York Times. I am certain this popularity is not only because of the great taste, but also to the ease of preparation.
My family prefers the roast shredded and served over mashed potatoes, but you also can serve it on buns or with rice. Here is our recipe for slow cooker mashed potatoes.
1 beef roast (about 3 pounds)
1 packet au jus mix
1 packet ranch dressing mix
1 stick butter (8 tablespoons)
5-8 pepperoncini peppers, plus a few tbsp of the liquid
Place the roast in your slow cooker and top with the remaining ingredients. Cook on low for 8-10 hours or until the roast is tender. Shred slightly with a fork in the crockpot. The roast will form its own delicious gravy that is perfect for serving over mashed potatoes or dipping sandwiches!
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