Mississippi Pot Roast with Gravy, Mashed Garlic Cauliflower, and Green Beans

Mississippi Pot Roast with Gravy, Mashed Garlic Cauliflower, and Green Beans

Ingredients

Pot Roast:

• 3–4 lb chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/2 cup unsalted butter
• Optional: 4–5 pepperoncini peppers

Mashed Garlic Cauliflower:

• 1 large head cauliflower, cut into florets
• 2–3 cloves garlic, minced
• 2–3 tbsp butter
• 2–3 tbsp heavy cream or milk (optional for creaminess)
• Salt and pepper to taste

Green Beans:

• 1 lb fresh green beans, trimmed
• 1–2 tbsp olive oil or butter
• 1 clove garlic, minced (optional)
• Salt and pepper to taste

Instructions

1. Cook the Pot Roast

1. Preheat oven to 275°F (135°C) or prepare your slow cooker.
2. Place the chuck roast in a baking dish or slow cooker.
3. Sprinkle ranch dressing mix and au jus gravy mix over the roast.
4. Place butter on top of the roast.
5. Optional: Add pepperoncini peppers around the roast for extra flavor.
6. Cover with foil or lid and cook:
   • Oven: 3–4 hours until tender.
   • Slow Cooker: 6–8 hours on low or 4–5 hours on high.
7. Once cooked, shred the meat and mix with the juices to create gravy.

2. Make Mashed Garlic Cauliflower

1. Steam or boil cauliflower florets until tender (10–12 minutes).
2. Drain and transfer to a bowl.
3. Add garlic, butter, cream (if using), salt, and pepper.
4. Mash until smooth. Adjust seasoning as needed.

3. Cook Green Beans

1. Heat olive oil or butter in a skillet over medium heat.
2. Add garlic (optional) and sauté for 30 seconds.
3. Add green beans, season with salt and pepper, and cook 5–7 minutes until tender-crisp.
4. Optional: Squeeze lemon juice over green beans for extra flavor.

Serving

• Plate the pot roast with gravy, a scoop of mashed garlic cauliflower, and green beans.
• Pour extra gravy over meat and cauliflower.