Mississippi Pot Roast
Mashed Cauliflower and Asparagus
Ingredients
- 1½ lb sirloin tip roast
- 2 Tbsp Ranch dressing mix
- 1 (1-oz) pkg Au Jus mix
- 6 peperoncini peppers
- ½ cup butter
Instructions
- Place roast in a 5- to 7-quart slow cooker. Sprinkle dressing mix and Au Jus mix over roast. Place peppers and butter on top of roast.
- Cover and cook on LOW 7 to 8 hours.
Side Dish Ingredients
- 1 clove garlic, minced
- 1 Tbsp chopped fresh rosemary
- 3 Tbsp olive oil
- ¾ cup low-sodium chicken broth
- 1 (16-oz) pkg frozen cauliflower florets
- 2 Tbsp butter
- ½ tsp kosher salt
- 1 lb asparagus, ends trimmed
- 1 cup water
Side Dish Instructions
- Sauté garlic and rosemary in hot oil in a large skillet over medium-high heat 2 minutes or until fragrant, stirring occasionally.
- Add broth and cauliflower; bring to a boil. Reduce heat, cover and simmer 15 minutes or until cauliflower is tender. Remove from heat.
- Mash mixture with a potato masher. Add butter and salt; stir.
- Place asparagus and water in a shallow microwave-safe dish; cover with plastic wrap, and vent one corner. Microwave at HIGH 2 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
393
|
122
|
515
|
| Fat (g) | 26 | 11 | 37 |
| Sat. Fat (g) | 14 | 3 | 17 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 1315 | 281 | 1596 |
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