Slow Cooker Mississippi Pot Roast

I have been making this particular pot roast for some time now. It’s so simple to make, with just 5 ingredients it comes together in minutes. 8 hours later you have the most delicious pot roast you will sink your teeth into! My family LOVES it!!!

I serve it with potatoes & carrots on the side. I would not suggest adding the veggies to the crock pot. The sauce is super flavorful and it’s best served drizzled over the meat & veggies as you serve it.

It’s all over Pinterest, with many variations on the recipe. I’ll share with you how I have been making it, because it’s always surprisingly delish!

The peppers give it a uniquely amazing flavor and the juice helps to tenderize the beef.

If you have any leftovers, the beef is delicious in a taco or burrito. It makes a yummy hot sandwich, too!

Slow Cooker Mississippi Pot Roast

4 – 5 lb chuck roast
8 -10 Pepperoncini & juice from 12 oz. jar
1 packet of dry Ranch dressing mix
1 packet of dry Au Jus gravy mix
1 stick of unsalted butter (1/2 cup)

1) Pour half of the juice from the pepperoncini peppers jar into the bottom of the crockpot.

2) Place the chuck roast into the crockpot. If it has a fat cap, place with the fat side up.
*I like to make a few slits in the fat cap with a sharp knife so some of the flavors will seep through the fat and into the meat.

3) Pour some more of the juice from the pepperincini jar over the roast.

4) Sprinkle both packets of seasoning evenly over the top and sides of the roast.

5) Place the stick of butter on top of the roast, in the center.

6) Randomly place the pepperoncini peppers on and around the roast
*Use as many as you like. They are delicious!

7) Cover the crockpot and put the temperature on low. Slow cook for at least 8 hours.
*When the roast is done, it should pull apart easily. You can also serve it thinly sliced
*The cooking time really depends on the size roast you have. If it’s on the smaller side, check it after 7 hours. If it’s on the larger size it may take up to 9 hours.

8) Carefully transfer the roast to a dish with deep sides. Pull apart or slice the roast. Top with as much of the sauce left in the crockpot as you would like.

Serve with the peppers, too. They are yummy & get really soft. Just don’t eat the stem! The peppers have a little kick to them, so be cautious if your serving to someone that is sensitive to spicy food. The roast isn’t spicy, the pepperoncini’s just gives it a great flavor!

Our go to sides are Smashed Air Fried Baby Potatoes
Smashed Air Fried Baby PotatoesAnd roasted baby carrotsRoasted Baby Carrots


THE Meatloaf Everyone Loves

This meatloaf could not be any easier to make & best of all – Seriously! Everyone LOVES it! Even those picky eaters that think they don’t like meatloaf, well I have proven to them that meatloaf is delish!!! If you already love meatloaf, try this one! It’s is so easy to throw together and with just a few ingredients you will have one of the best meatloaves you’ve ever had.

I love meatloaf, but I think that a meatloaf sandwich the next day may be one of my favorites! Especially with the ketchup glaze on this meatloaf. Throw some cheese on there. Eat it cold or even better, grilled!

So we like this sweet, tangy ketchup glaze on our meatloaf, BUT this meatloaf would be equally delish without any glaze and served with brown gravy.

This is the easiest, most delish meatloaf you & your family will love! Simple ingredients & Simple to make!
Preheat oven to 375

Ingredients for the meatloaf:
2 lbs 85% fat ground beef
1 box chicken flavored stove top stuffing mix (use reduced sodium)
1 envelope of dried onion soup mix
1 cup water
2 eggs, beaten

In a Large bowl mix the stuffing mix, dried onion mix & water
Let sit for 5-10 minutes, to soften everything up
Add the beaten eggs and mix well

The Meatloaf Everyone Loves
Add the ground beef to the bowl
*When adding the ground beef, carefully tear it apart into chunks first – then mix thoroughly. I like put gloves on and use my hands to really get in there!

When mixed through, transfer to a 9×13 baking dish or sheet pan and shape into a loaf approx 8″ x 12″ – I flatten it out a little, so there is more surface area for the yummy sauce.

Make indents along the top with your fingers. I like doing this so some of the sauce seeps into the loaf
The Meatloaf Everyone Loves

To make the sauce/glaze:

In a small bowl add:
1 cup ketchup
1 Tbsp yellow mustard
3 Tbsp dark brown sugar
1 tsp worcestershire sauce

Mix well until smooth, make sure there are no brown sugar lumps.

It should be a little sweet, a little tangy. Taste and adjust to your liking.

Sweet & Tangy Sauce to Top The Meatloaf Everyone Loves
Evenly spread HALF of the sauce over the top of the loaf and let it drip down the sides.

Bake for 30 minutes. Carefully remove from the oven & spread the remaining sauce over the meatloaf.

Return to oven. Bake for another 30-40 minutes.

Time may vary depending on how thick your loaf is. I go ahead and cut it in half and check for doneness. If there is still some pink in there continue baking, checking every 5 minutes until baked through.
The Meatloaf Everyone Loves

Let it set for about 10 minutes before slicing into it. Cover with a foil tent if not serving right away.

Serve with your family’s favorite sides, like mac & cheese, baked or mashed potatoes. Rice pilaf. Broccoli or corn. Side salad. Those are some of our favorites!


Homemade & Hearty Vegetable Beef Stew

Homemade & Hearty Vegetable Beef Stew

Beef stew is definitely a favorite around our house! It is just homey and comforting and one of those dishes that everyone had growing up, so it just make you feel good! You have to start it nice and early, so the kitchen is just warm and smells heavenly all day.

I think that this stew is even better the next day. I mean it’s delicious right away, but it thickens up as it sits over night in the fridge. The flavors just meld that much longer. It is just downright comfort food at it’s best!!! Especially when you have fresh hot bread baking away, just in time to serve with it.

Here is what you need & the steps it takes to get a wonderful pot of beef stew!

2 lbs stew beef ( the kind that is pre-cut into cubes )
1 vidalia onion, coarsely chopped
4 stalks of celery, sliced on the bias
2 cups (a couple of handfuls) of baby carrots, cut in half – also on the bias
8 oz pkg sliced baby bella mushrooms
3 cloves of garlic, minced
1 lb baby red potatoes, cut into bite sized chunks
2 cans fire roasted diced tomatoes
4 cups low sodium beef broth
2 Tbsp worcestershire sauce
1 Tbsp red wine vinegar
2 bay leaves
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme, crush with fingers
3/4 tsp dried rosemary, crush with fingers
1/2 tsp dried marjoram
1 cup all purpose flour
sea salt & fresh cracked black pepper – needed in a few steps
olive oil, as needed – about 6 Tbsp

Feel free to omit and use any veggies that YOUR family likes!
I’ve added corn to it. I’ve made it with fresh green beans, too. Make it your own!
The measurements on the veggies is very forgiving, too. If you want more, add more! If you want less and make it more of a beef stew, that’s fine, too! It’s so easy to adjust it to the way you want it.

Doesn’t this make your mouth water!? Oh man, it’s so delicious!!!
Homemade & Hearty Vegetable Beef Stew

  • First step, browning the beef:
    *Cut the cubes of stew beef into similar bite sized pieces. You want the same size pieces so they cook evenly. I like to use scissors.
    *Put flour in a dish that has a lip, like a pie pan or casserole dish. Season flour with 1 tsp salt & 1/4 tsp pepper.
    *Dredge the beef in the seasoned flour mixture, one good handful at a time.
    *Using a large dutch oven/pot ( with a lid ) Heat about a tbsp of oil over medium high heat.
    *Shake off any excess flour from the beef and add to the heated oil.
    *Let the meat brown evenly, but you don’t need to cook it through – just slightly browning in this step. It will only takes a few minutes. Don’t crowd the beef. It usually takes me about 4 batches.
    *As each batch of beef is down browning, remove from pot and place in a heat safe dish that will be large enough to hold all of the meat when done.
    *Check your oil level, between batches. You may need to add more if the pot is drying out. Make sure that you’re not burning the flour that is sticking to the bottom of the pot. It will stick, but that is okay. Lower the heat if you need to.
    *When the last batch of beef has browned, remove from heat and set aside.

  • Next step, cooking the veggies:
    *Drizzle a couple tablespoons of olive oil on the bottom of the same pot that you used for the meat and heat up the oil over medium heat.
    *Add onion, carrots & celery and a good sprinkle of salt & pepper.
    *Sweat the veggies, stirring every few minutes to be sure they don’t stick or start to burn, this takes about 10 to 15 minutes until onions are softened. The carrots & celery should still have some crunch.
    *Add the mushrooms & minced garlic and continue to sweat veggies, another 6-8 minutes.
    -The mushrooms will release some liquid, so it keeps the garlic from cooking too fast, but it will start to stick to the bottom so be sure to continue stirring, scraping the bottom of the pot.

    Last step, making the stew:
    *Add the 2 cans of diced tomatoes and give a good stir and simmer for a few minutes.
    *Add the 4 cups of beef broth and give it a good stir, scraping the bottom really well.
    *Add worcestershire, red wine vinegar, bay leaves, oregano, thyme, rosemary, marjoram, garlic powder & onion powder. Give the pot a really good stir.
    *Add the cubed potatoes and the browned stew beef, including any juices that is left in the dish with the beef.
    *Lower the heat so the stew is slightly simmering & cover the pot partially with lid. Don’t cover it completely.

  • It’s going to simmer for a few hours at this point. You’ll need to stir it every so often to make sure nothing is sticking to the bottom and to be sure it’s not boiling over. It will thicken up and the beef will be nice and tender when it is done. After a couple of hours, try a piece of the beef. If it still has a chewy texture, let it simmer a little longer. It will get to a point where it is soft & easy to chew. It could take up to 3 hours before it’s ready.
  • At this time, too. Season with salt & pepper to your liking. I like to wait until it’s almost done. This way you know that the herbs have all cooked into the broth, the veggies & the  meat have done their jobs, releasing liquids and absorbing flavors.
  • When it’s done, remove the bay leaves. It will be piping hot, so I like to serve up a few bowls and let them sit for a few minutes before we dig in. Serve with a sprinkle of grated parmesan cheese over the top, if you’d like. You can also add fresh chopped parsley over the top.

Homemade Beef Stew

  • You must have fresh bread with the stew so you can sop up any broth left in the bowl 🙂


Lazy LasagnaOh, yes… Lasagna. It has to be my favorite food of all time. I love it. I don’t always love making it.

Although, since discovering no-bake lasagna noodles, I have to say it’s not as tedious as it once was. If you have been afraid to try the no-bake noodles, don’t be! This version does not have lasagna noodles of any sort. I’m using wide egg noodles!

This, however is a quick alternative to the classic lasagna. You can easily adjust the ingredients and make it your own. Fancy it up or dumb it down. Even the most finicky kids will chow this down. Use your (or their) favorite ingredients!

This is the basic recipe that I use. It was adapted from a Sour Cream Noodle Bake recipe that I discovered courtesy of The Pioneer Woman. I tried it her way first. It was too plain for me. I had to doctor it up quite a bit to get it to my liking. So I hope that you will try this version and make it your own, too!

If you already make your own pasta sauce, use that if you want! You’ll need about 4 cups to make this. I make a really good sauce, this is just an easier recipe

I have made it with Italian sausage and sauteed mushrooms, too. It’s SO GOOD!


  • 1 1/2 – 2 lbs ground chuck
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 (29 oz) can tomato sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 1 tsp Italian seasoning
  • 1/4 – 1/2 tsp red pepper flakes
  • salt & pepper to taste
  • 12 oz wide egg noodles ( I like the EXTRA WIDE )
  • 16 oz cottage cheese ( with chives is REALLY GOOD! )
  • 1 cup sour cream, add more if desired
  • 8 oz sharp cheddar cheese, shredded
  • Handful of parmesan cheese, grated


  • Preheat oven to 350 degrees and grab a 9×13 casserole dish
  • In a large skillet, brown the ground chuck with the onion and garlic. Salt & pepper to season
  • Drain the fat, then add the tomato sauce, paste, brown sugar, Italian seasoning and red pepper flakes. Adjust red pepper flakes to your heat preference.
  • Simmer for at least 30 minutes. Taste and adjust seasoning if needed. If you feel it is too rich, just add 1/2 to 1 cup of water and it will mellow it out, but let it cook down a little bit, too!
  • While the sauce is simmering, bring a pot of salted water to boil and cook the egg noodles until al dente**
  • Drain and set aside
    **To save time and and extra step, You can also make this without cooking the noodles first, they cook during the baking process! Just be sure to cover the casserole with aluminum foil for at least 20 minutes**
  • In a large bowl combine the cottage cheese and sour cream. Add plenty of fresh cracked black pepper
  • Add the egg noodles to the cottage cheese & sour cream mixture. Mix really well to make sure all of the noodles are covered in the mixture. It’s actually easier to do this with uncooked noodles. You know how noodles can stick together after they have cooked. It doesn’t do it as much when they are dry! Whodathunk!? But, it does make sense, huh!?
    egg noddles - lazy lasagna
  • Place a light layer of sauce on the bottom of your casserole dish
    sauce layer
  • Top with half of the egg noodle mixture
  • Layer half of the meat sauce evenly over the noodles
    layering lasagna
  • Sprinkle half of the grated cheese over the meat sauce
    cheese layer - lasagna
  • Repeat, to make another layer. Sprinkle grated parmesan on top of the shredded cheddar cheese
    cheese - lasagna
  • Bake for 35 – 40 minutes until cheese has browned slightly and it’s bubbling around the sides. Just remember to cover with foil if you’re starting with uncooked egg noodles. After 20 minutes or so, remove the foil and let it bake a little longer ( like 10-15 minutes ) so the cheese has a chance to brown a little and the sides get a little crispy
    baked lasagna
  • Let it rest for at least 10 minutes
  • Serve with crusty bread and salad
  • ENJOY!!!