Years ago I found this little gem on Pinterest and it has become a Medley staple. I have had to give the recipe to several mom-friends after kids have eaten it at our house. It's just that good!

Folks in Mississippi might not even know about this amazing crock-pot speciality. I have no idea why it's called Mississippi Roast. Whatever you call it, my family just wants to be called to the table if it's on the menu.

1. Place roast in slow cooker.
2. Sprinkle ranch packet and au jus packet over roast.
3. Place the stick of butter on top of roast.
4. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast.
5. Cover and cook on low for 8 hours.

We love to shreed and serve over mashed potatoes with some of the gravy. 

The other day we were playing a game and asking each other crazy questions and one of the kids asked what we would choose to have for their last meal. Without hesitation, the youngest one said, "Tater Tot Casserole!" and he meant it.

When this child was just old enough to walk, I made Tater Tot Casserole. We'd finished the meal, left the table, and in a few minutes found ourselves looking for the baby. He was back in the kitchen, on top of the table, finishing the rest of the casserole, and eating with his hands. His love for this tasty casserole started early and has stayed strong.