Tuesday (6/16): Mississippi Pot Roast & Pepperoncini Au Jus with Creamy Mashed Red Potatoes and Roasted Asparagus with Lemon Vinaigrette (Gluten-Free)

If you didn’t already know, Katie went to Mississippi State, and her family still has deep roots in Mississippi — so this dish is close to home in more ways than one. This is our take on a classic Mississippi-style pot roast, slow-cooked all night until fall-apart tender and finished with pepperoncini for that signature savory, slightly tangy kick.

Think of it like our beloved rosemary beef roast, but with a Southern twist — richer, bolder, and incredibly comforting. It’s served over creamy mashed red potatoes with a generous spoon of pepperoncini au jus, alongside roasted asparagus tossed in a light lemon vinaigrette to balance everything out.

This is one of those meals that tastes just as good reheated — maybe even better — and it’s no surprise it’s become a customer favorite.

Delivered Tuesday afternoon between 2:30 and 5:30.

Ingredients: Beef Chuck Roast, Ranch Dressing Seasoning, Au Jus Gravy Mix, Butter, Pepperoncini Peppers, Red Potatoes, Salt, Milk, Green Onions, Pepper, Asparagus, Olive Oil, Dijon, Lemon Juice