Mississippi Pot Roast


  • 1 3 lb chuck roast
  • salt & pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix or au jus mix
  • ½ cup salted butter 1 stick
  • 3 pepperoncini peppers

Mississippi Pot Roast is a pretty simple meal and a constant staple around our household. My MIL usually makes it for us. We throw all the ingredients into the slow cooker and let it cook until the meat is tender and easy to shred. Since it’s a low and slow thing, I don’t have any exact measurements.

This time, I made the sides! I diced up red potatoes. I cut them in half then thirds and boiled them in some liberally salted water until tender. I drained the water and added a generous amount of sour cream and half-n-half. Mashed until smooth and voila!

MIL had made some cooked carrots the night before using the carrots from our garden. She had to pull the last of them. They were so tasty. I cried a little while I was eating though as I thought about how much Velveteen enjoyed the carrot garden. I still really miss her. It feels awful walking past the living room and there being a blank space where her cage once stood.

We always crack open a can of early green peas to go along with this meal. My SO likes to eat his like an opened face roast beef sandwich. We’ve been worried that there would be less beef meals since the market has sky rocketed on meat lately, but MIL has been going to the UGO (United Grocers Outlet) on Tuesdays. They do discounts on beef that day. Much more reasonable prices for roasts.

My food photographs aren’t that great. I might have to find some books on how to do this better. Any who, what is an easy go to meal that your family enjoys eating?

Published by Erin Seto

Southern Peach 🍑, in her 30’s - Artist 🎨 + Bibliophile 📚 + Geek 🎮 + Nerd 👓 + Animal-Lover 🐾 + Bipolar Disorder 💢 x Anxiety 😨 x PTSD 💣÷ DBT Therapy ✨ + Mental Health Matters 🧠 = ME 👩🏽

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