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This pot roast is good in Mississippi or anywhere. Awesome stuff!

1 3-4 pound chuck roast
3-4 pepperoncini peppers
4-6 whole peeled garlic cloves
1 packet ranch dressing mix
1 packet onion soup mix
1/2 stick butter
Salt and black pepper to taste
Cornstarch and flour for gravy (optional)

Pat roast dry with paper towels and sprinkle lightly with salt and pepper. Place in slow cooker, put all other ingredients on top of and around roast, and cook on low for 8 hours. Remove meat to plate and remove peppers (they will likely have split open during cooking, and you may squeeze out the insides into the pot if desired).

To make gravy: stir 1 tbsp cornstarch and 2 tbsp flour into the liquid in the pot until blended. Shred or slice meat if desired and put back into the pot until ready to serve.

This is my adaptation of this famous recipe that has been going rampant on Pinterest…

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Dinner part 1. It is really tasty is a crowd pleaser.

The Soup Diva

There’s a reason why there are rarely any leftovers of this dish.

1 32 oz bag frozen hash browns
16 oz sour cream
1/4 cup mayonnaise
2 cups shredded sharp Cheddar
1/2 stick butter, softened
4 strips bacon, fried and crumbled (or 1/4 cup real bacon bits)
6 chives, diced (can substitute 2 green onions)
1 tsp salt
Black pepper to taste

Place potatoes in colander in sink and rinse until thawed and separated; let drain. In large bowl, mix all other ingredients together until well blended and add potatoes; stir to incorporate. Spoon into sprayed 13 x 9 x 2 baking dish and bake at 375 degrees for 45 minutes. These went really well with Mississippi Pot Roast.