This Mississippi Pot Roast Plate is the ultimate comfort food. Featuring tender, slow-cooked beef packed with tangy, savory flavor, it’s served over creamy mashed potatoes and paired with buttery carrots for a hearty and well-rounded meal. The pepperoncini peppers add a delicious zing that takes it over the top.
Ingredients:
For the pot roast:
1 (3–4 lb) chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
5–6 pepperoncini peppers
1/4 cup pepperoncini juice
1/2 cup unsalted butter (1 stick)
Salt and pepper to taste
For the mashed potatoes:
4 large potatoes, peeled and chopped
1/2 cup milk
1/4 cup sour cream
2 tbsp butter
Salt and pepper to taste
For the carrots:
3 large carrots, peeled and sliced
1 tbsp butter
Salt and black pepper to taste
Chopped green onions or parsley for garnish (optional)
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