MISSISSIPPI POT ROAST + THANKSGIVING SIDE DISHES

Welcome friends! Today I’m sharing a SUPER SIMPLE Mississippi Pot Roast recipe my sister in law shared with me and we love. I’m also sharing some traditional holiday sides that are my family favorites.

I hope you try these recipes and let me know in the comments below what’s your Family Favorite Foods to eat during the holiday (or any) season!

Below I share my video on how I made these classic goodies. I hope you enjoy!

I also share a break down of each recipe for you.

MISSISSIPPI POT ROAST

• Chuck Roast
• Salt & Pepper To Taste
• Stick of Butter (I used unsalted)
• Pepperoncini Peppers
• 1 packet of Ranch Dressing Mix
• 1 packet of Au Jus Sauce Mix
• Slow cooker Liner (*optional)

DIRECTIONS:

1. Combine chuck roast, pepperoncini, au jus mix, ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
2. Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.
3. Serve with your favorite side. I chose mashed potatoes YUM!

Please note: the more pepperoncini peppers you add the spicier the meat will be.

BAKED MAC AND CHEESE

• 16oz. (1box) Elbow Macaroni
• 6 tbsp. butter
• 6 tbsp. flour
• 2 tbsp. ground mustard
• 1 tsp. garlic powder
• 1 tsp. salt
• 6 cups of Sharp Cheddar Cheese
• 4 cups Milk
• 1 1/2 cups Panko Bread Crumbs
• Paprika

Preheat oven to 400 °F

Cook macaroni according to package direction or al dente. Rinse in cold water; drain well.

In the same sauce pan melt butter on medium heat. Sprinkle flour and seasonings. Cook and stir 2 minutes or until well blended.

Graduatlly stir in milk until smooth. Stir constantly for about 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Add macaroni; toss gently to combine.

Pour onto greased 13×9 baking dish. Mix panko and paprika (I substituted with italian bread crums). Sprinkle evenly over top.

Bake for 25 to 30 muniutes or until bubbly and golden brown on top. Let it stand for 5 minutes.

SWEET POTATO CASSEROLE

• 2 1/2LB. Sweet Potatoes (cooked at 350°F for about 1 hour 30 minutes or until tender
• 2 eggs
• 1/4 cup of granulated sugar
• 1/4 cup of whole milk
• 1/4 cup of brown sugar
• 1/4 cup of unsalted butter (softened at room temperature)
• 1/2 tsp. salt

For the Topping:

• 1/4 cup of brown sugar
• 2 tbsp of flour
• 1 1/2 tbsp of unsalted butter cold and cut into cubes
• 1 – 1 1/2 cups of marshmallows
• 1/2 cup of pecans (optional)

With your oven set to 350°F, grease a 2qt baking dish and set aside.

Scoop out flesh of potatoes and place them in a large bowl. Using a potato masher, mash until smooth. Add butter, milk and both sugars and mix to combine.

Once potatoes have cooled stir in eggs and set aside.

FOR THE TOPPING: Place brown sugar, flour and butter into a bowl and using a pastry cutter or a ford, mix the ingredients together making sure the butter breaks up a bit and is mixed well with the sugar and flour.

Add sweet potato mix to the baking dish, top with the streussel topping and pecans.

Bake for 30 minutes or until top if golden bubbly.

Scatter marshmallows in a single layer, and place it back in the oven for 5 minutes or until they puff up and have some browning on top.

Enjoy!

Thank you so much for stopping by! I hope you love these recipes as much as my family and I do. What are your family go to meals for the Holiday Season, I really want to know so let me know in the comments below!

XO,
Awilda