Thursday (4/10): Mississippi Pot Roast & Pepperoncini Au Jus with Creamy Mashed Red Potatoes and Roasted Asparagus with Lemon Vinaigrette (Gluten-Free)

If you guys didn’t know, Katie went to Mississippi State for her degree, and her older brother lives in Jackson, MS! While we don’t have family roots there, we soon will, so we’ve perfected some of the historical Mississippi recipes. Think about our Rosemary Beef Roast, but with different flavors, like the pepperoncini peppers. Served over mashed red potatoes and with a side of roasted asparagus tossed in lemon vinaigrette.

Delivered Thursday 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