The unofficial kickoff to summer—a.k.a. Memorial Day weekend

The unofficial kickoff to summer—a.k.a. Memorial Day weekend—is one of my favorite times of year because it means summer barbecues and family get-togethers are on the horizon. For me, those family potlucks occur on a lake in the rolling hills of West Virginia, where my aunts, uncles, and cousins travel in for a weekend of food and fun.

My Mom’s Mississippi Pot Roast

Mississippi pot roast, or Mississippi mud roast as we call it, is an incredibly easy slow cooker recipe that only requires five ingredients. My mom simply puts a chuck roast in the Crock Pot and tops it with a jar of banana peppers—peppers and juice—a stick of butter, a ranch dressing packet, and either a can of beef broth or a beef bouillon cube with some water.

Some recipes out there call for pepperoncinis and an au jus gravy packet, but I think my mom’s way of making the pot roast is the best.

The roast cooks for eight hours on low until the beef is tender and swimming in a delicious mixture of buttery, tangy, savory broth. And, after a day on the lake, the meal is ready to serve with very little fuss—and no babysitting.

Now, while many people serve Mississippi pot roast like a true roast dinner, accompanied by potatoes and vegetables, my mom forgoes that. Instead, she shreds the meat to make sandwiches.

However, we enjoy our Mississippi pot roast on sandwich rolls, sometimes topped with cheese and horseradish sauce like a roast beef sandwich.

https://www.allrecipes.com/my-moms-mississippi-pot-roast-11736271