If you’re deliberating what meals to serve with mashed potatoes, you’re sure to find the recipe you’ve been craving in this roundup! From chicken to pork chops to steak, this list has it all. Pro tip: bookmark this page for the next time you’re feeling uninspired at dinnertime.
A packet of Lipton Onion Soup Mix gives this meatloaf its rich, flavorful taste. Enjoy with your favorite sides like mashed potatoes and asparagus.
Juicy jumbo shrimp are smothered in a sweet-and-savory honey garlic sauce. Serve with rice or quinoa and steamed veggies.
Learn the technique for making a juicy, fall-off-the-bone rib eye steak. This recipe is quick to cook and sure to please.
A special blend of seasonings makes these boneless pork chops downright scrumptious. Enjoy with roasted potatoes and steamed broccoli.
This comforting Italian-inspired dish takes just thirty minutes to prepare. Chicken breast fillets are cooked in a lemon and white wine sauce for a satisfying, low-calorie dinner.
Skip the trip to Panda Express and make your own irresistible Chinese Orange Chicken at home! Crispy pieces of chicken breast are coated in a sweet and sticky citrus sauce, made with real orange zest.
It takes just three ingredients and five minutes of prep to make this family-friendly dinner. The crock pot does all the work for you, making this a hassle-free option for busy weeknights.
Salmon fillets are coated in a homemade teriyaki glaze for a healthy and delicious pescatarian dinner. Serve with roasted green beans and carrots.
This simple summer salad is light and fresh, but still so satisfying. It’s ready in just 15 minutes for a plant-based, Thai-inspired appetizer or side dish.
Thanks to an enchanting blend of seasonings and a smoky barbecue sauce, these ribs may be the best you’ve ever had. Grill, bake or smoke these ribs until they’re fall-off-the-bone tender.
Tender pieces of chicken breast (or thighs) are cooked in a tangy citrus sauce. Using the Instant Pot makes it easy to have dinner on the table in under 30 minutes.
Give in to your Indian food cravings and give this classic curry a try. This easy recipe is great for beginners and it tastes amazing every single time.
This simple, one-skillet meal is easy to make, but sure to impress. Enjoy the leftovers for lunch tomorrow.
Treat that special someone to a restaurant-worthy pan-seared sirloin steak. Serve with mashed or roasted potatoes and sautéed mushrooms for a romantic homemade meal.
This is a fork-tender chuck roast that’s full of flavor! This no-fuss “dump and go” pot roast recipe is made with 5 ingredients in a crockpot with only 10 minutes of prep! Slow cooker, instant pot, and oven methods included!
Best Meals with Mashed Potatoes: Mississippi Pot Roast Recipe
- 3-4 pounds chuck roast (about 1.5 kg), boneless and trimmed of excess fat
- 1 packet au jus mix (1 oz), or brown gravy mix
- 1 packet ranch mix (1 oz)
- 1/4 cup unsalted butter
- 8-10 pepperoncini peppers
- Place the chuck roast into a 6-quart slow cooker.
- Sprinkle au jus mix and ranch mix on top of the roast.
- Add butter and peppers around the roast.
- Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.
- Remove cover and shred the roast using two forks.
- Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.
- Turn the instant pot onto Sauté mode. Add 1 tablespoon of oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.
- Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.
- Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.
- After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.
- Carefully remove the lid and transfer the roast to a plate and serve.
- Preheat oven to 350°F (175°C).
- Place an oven-proof pot on medium heat and add 1 tablespoon of oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.
- Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.
- Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.
- Don’t add liquid to the crockpot: There’s no need to add any liquid to the slow cooker, unlike with the Instant Pot or oven methods. The slow cooker traps steam generated from cooking, keeping the roast moist. In addition, it also draws the juices from the meat. So you will get more flavorful meat and gravy if you don’t add any liquid.
- To add potatoes and carrots: You can add vegetables such as carrots and potatoes (small yukon gold or quartered russet) in the last 2 hours of cooking, making it a complete meal.
- To reheat: Leftover Mississippi roast keeps well in the fridge for up to 4 days when wrapped properly. It’s best to reheat in a skillet for about 10 minutes or until cooked through.
- To freeze: You can also store it in a freezer-friendly container for up to 2 months.