Hi guys! How is everyone?!! It feels like it has been forever since I have had a chance to make a post! Not only that, but we have been in seriously, the busiest season of life and our dinners have consisted of mostly fast food and pizza rolls! Whoops!!

I thought it was busy before staying home, but working and volunteering has brought on a whole new meaning of busy! (Props to allllll the mamas by the way, working or staying home, it is all HARD!) So I have seriously had to reevaluate what is going to work for our family when it comes to dinner time! Because shopping on a Saturday and then thinking of something to cook everyday after school/work was NOT working..Have you ever been there, you come home and just stare into your fridge like the dinner fairy is just going to get something together and hand it to you? Dang, that is actually a genius idea! HMMM haha…So anyways, I am figuring out that lots of Crockpot meals and meal prepping are the answer for us! Let’s start with one of my favorite slow cooker meals, Mississippi Roast! When you look at the ingredients, it kind of doesn’t look like it makes sense, but I promise it DOES!

You start with browning the meat of a 2-3 lb chuck pot roast, in a pan over medium-high heat, with 3 tbsp. of butter. Season with salt and pepper. Once there is a nice golden crust on the outside, take it out of the pan and put it into your slow cooker. To that you will add 1 packet of Au Jus Gravy, 1 packet of dry ranch seasoning, 1 stick of unsalted butter and about 6 pepperoncinis. Pepperoncinis are not super spicy, but they have a nice vinegary kick to them that I just adore and that helps cut into the salty savoriness of this meal! If you want more or less, feel free to edit it to your liking. Once I have all the peppers arranged in the perimeter of the roast, I add a couple splashes of the juice to the bottom of the pot! There is really no need to add more salt or pepper, as this contains enough flavor  on its own, but everyone is different, so make it a couple times to see how your family likes it best!

If you are pressed for time, you can cook on high for 4 hours. If not, low and slow for 8 hours for maximum fall apart meat! I recommend always going for the longest time possible to ensure it is the most tender! We serve over mashed potatoes, but you can always put over a toasted bun or eat alone! Make sure to pour the amazing gravy over top as well!



2-3 lb. chuck roast

1 packet dry ranch seasoning

1 packet dry Au Jus gravy

1 stick unsalted butter

Pickled pepperoncini