Do the words pot roast leave a bad taste in your mouth?
Does it trigger visions of dry, stringy, tasteless meat that’s exhausting to chew?
What if I told you there’s a sure fire way to make that cut of beef a juicy, tender, melt in your mouth masterpiece?
Well, I’m telling you, and it comes from the great state of Mississippi.
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Created by Robin Chapman, the recipe originally earned a coveted spot in her church’s annual cookbook. Word soon spread about this miracle made in a slow cooker.
It went viral across social media, was pinned over a million times on Pinterest, and even has its own Subreddit. The kicker is, the New York Times called it “the roast“, as in the best roast ever!
The ingredients are a simple mix of pepperoncini peppers, ranch dressing mix, Au Jus gravy and butter that make it as tender and smooth as the Mississippi blues.
So if I’ve sung the praises of this delectable meat enough to convince you to try it, you’re going to need to know what to eat with Mississippi pot roast too.
I’ve created a list of the best crowd-pleasing sides that will leave family and guests going back for thirds!
There’s everything from classic mashed potatoes and cornbread to refreshing originals like Shirazi salad and crispy caramelized mushrooms.
There’s even a super simple homemade biscuit recipe. So let’s get into it!
Starchy Sides
1. Fried Potatoes and Onions
When thinking about what goes with Mississippi pot roast, of course, potatoes come to mind. If you’re looking for southern authenticity and an out of this world flavor, give these country fried potatoes from Lambert’s Café a try.
It will take only about 10 minutes to thinly slice the potatoes and onions.
Add them to a pan with both butter and olive oil, with some salt and fresh pepper, and cook on high for about 25 minutes.
The key is moving everything around and occasionally flipping them, so some potatoes get crispy and some don’t. This makes for a great texture.
2. Fluffy Basmati Rice
Your Mississippi pot roast is going to yield a lot of fabulous juice that you won’t want to waste. This basmati rice is the perfect way to use it.
This aromatic, nutty rice is fluffy and tender, and all you need to do is boil it! Be sure to wash it though, it will keep it from being sticky and give it extra fluff.
It takes only 20 minutes to make, and you can pour a little or a lot of that flavorful juice on top!
3. Garlic Mashed Potatoes
You can’t miss when serving classic mashed potatoes with pot roast. This recipe kicks it up a notch with the addition of garlic and parsley.
Use russet potatoes with some half-and-half and butter for optimum creaminess. Mash them by hand if possible, an electric mixer can make them gummy and pasty.
Breads
1. Homemade Biscuits
You’re going to need something to soak up all that savory juice from the pot roast, so why not give these quick and easy biscuits a whirl?
If you think homemade biscuits are too difficult, think again. It takes a total of 25 minutes from prep to table.
Made with basic pantry ingredients, the key is to use cold butter that’s grated into the batter.
2. Toasted Burger Buns
Wondering what to do with your leftover Mississippi pot roast?
Make sandwiches!
But don’t use plain old buns, instead, toast them! Just grab some butter and a frying pan. Place each piece in the butter for about a minute, and they’re done!
Everyone will love this crispy treat!
3. Easy Homemade Pita Bread
These fluffy pita pockets are the perfect way to serve Mississippi pot roast. They’re soft and delicious and will keep all the juicy goodness in one place.
They take only 15 minutes to prep, but set aside about 2 hours for the dough to rise.
There are only a few simple ingredients, like flour, yeast, sugar, and milk. Make them vegan and dairy free by substituting the milk for water.
4. Honey Jalapeño Cheddar Cornbread
Are you short on time, but want an impressive treat that’s both sweet and spicy?
Well, if you’ve got about 23 minutes, this cheesy, jalapeño cornbread is sure to be a hit.
Creamy & Cheesy Sides
1. Easy Homemade Mac and Cheese
One bite of this easy to make homemade mac and cheese, and you’ll never buy a box again!
The best part is, it takes about the same amount of time. Made with sharp cheddar, sour cream, butter, garlic, and milk, it’s one of the creamiest recipes you’ll ever find.
2. Cauliflower Gratin
This cauliflower recipe is a tasty, low-carb alternative to potatoes. The florets are covered in a Parmesan and Gruyère sauce and topped with panko breadcrumbs.
It bakes in a quick 25 minutes and is great when served with a juicy, slowly-cooked Mississippi pot roast.
Vegetables & Salads
1. Creamed Spinach
This super easy creamed spinach recipe makes for an upscale and tasty side to Mississippi pot roast.
It’s full of savory flavors with a smooth buttery base that will contrast well with the spicy kick of the beef. It’s only 10 minutes of prep and 20 minutes of cooking.
Made with fresh baby spinach, onions, garlic, butter, milk, and a pinch of nutmeg, the key is to whisk the cream sauce constantly for about 5 minutes.
The spinach gets cooked separately until wilted, not soggy. Then slowly pour the sauce into the drained spinach and some salt and pepper.
The kids will love it!
2. Roasted Vegetable Medley
What could be better on a chilly autumn night than a hearty meal from the slow cooker?
Adding this roasted veggie medley (aka ratatouille) to the evening is a great place to start. This healthy recipe uses veggies like sweet potatoes, eggplant, zucchini, onions, green beans, and tomatoes.
Add some olive oil and tomato paste along with some herbs and spices. Bake for about 45 minutes, and you’ll have a delicious, caramelized side that nobody will be able to resist.
3. Shirazi Salad
This salad may be simple, but it’s absolutely delicious and makes for the perfect summer side. It’s a refreshingly cool and colorful accompaniment to a hot and hearty Mississippi pot roast.
Made with cucumbers, tomatoes, fresh cilantro, red onion, mint, parsley, love oil, lime, and green bell peppers, it takes only a few minutes to make and is gluten and dairy free.
4. Simple Coleslaw
Nothing goes better with a down home southern inspired meal than coleslaw. This simple recipe is made with a delicious dressing that takes only 2 minutes to make with some mayo, vinegar, sugar, and the secret ingredient you don’t want to skimp on – celery seed.
Feel free to use either green or red cabbage (or a combination of both). Shred it along with some carrots, mix in the dressing and chill for an hour.
Add salt and fresh pepper to taste, and you’ve got a fresh and delightfully crunchy side that looks great next to your pot roast.
5. Caramelized Mushrooms
One taste of these crispy, buttery, garlic filled mushrooms, and you’re going to want to slather your pot roast with them. They’re especially good when serving it on a bun. This pan-seared recipe will also guarantee no mushy mushrooms.
The key is to melt the butter in a very hot pan and sauté the mushrooms until they’re golden brown. Add some crushed red pepper, fresh cracked pepper, and salt for some extra zing.
6. Honey Glazed Carrots
Made with honey, butter, and garlic, these roasted carrots are sweet and savory and make the perfect colorful side for pot roast.
It takes just 5 minutes to prepare the glaze in a stove top pan, and 20 minutes to cook when roasted at a high heat in the oven.
If you’re trying to get the kids to eat their carrots, this recipe is a sure fire way.
Beth
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.
