Monday Meal Planning : Mississippi Pot Roast 2 Ways

 Y'all know I am alllllll about making my leftovers work for me.  Here is a killer combination that will keep you out of the kitchen and in the pool!

Night #1:

Slow Cooker {Clean} Mississippi Pot Roast with Roasted Red Potatoes

Throw your chuck roast in your slow cooker, add 2 1/2 T of Wicked Spatula's Clean Ranch Packet to keep it dairy free, a jar of pepperoncinis, a cup or 2 of water so that the bottom is covered in liquid and there is enough moisture so that the meat doesn't burn.  Cook on low for 6-8 hours (until beef is cooked through and easy to shred with two forks.

While this is cooking, marinate your red onion for tomorrow's tacos by cutting up red onion, covering with red wine vinegar and a sprinkle of oregano.  Cover and store in fridge for tomorrow.

Serve pot roast with a side of red potatoes and a salad.

Baked red potatoes:

Preheat oven to 400 degrees F

Prep rimmed cookie sheet by covering with foil.

In a large ziplock place quartered potatoes, a drizzle of olive oil, a T of the ranch seasoning, zip bag and mix ingredients together.

Pour bag contents in an even layer on the cookie sheet and bake for ~40 minutes or until fork tender.

Night #2:

Pulled Beef Tacos with Marinated Red Onion

Reheat leftover beef, top tortillas with beef, marinated red onions, and drizzle with sriracha aioli

Sriracha Aioli:

1/4 c clean mayo (we use Primal Kitchen)

1 T sriracha