Announcement

Collapse
No announcement yet.

Mississippi Roast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Mississippi Roast

    Mississippi Roast

    I'm not sure if this is really from Mississippi, but that's the name, so....

    This is one of those recipes that has been floating around on social media for a while. I never really thought I would try it; no special reason for this, it was just something that was never on my radar, even though I had heard of it.

    Then, a friend and co-worker mentioned that they had tried it, and the praise for this dish was very high, both in terms of ease of preparation and in flavour. I happened to have a chuck roast in the refrigerator, so I decided to give it a go; I am very glad that I did, and suspect that you will be too, if you try it.

    There are a few minor variations, but here is a typical recipe that we used:

    Mississippi Roast

    Ingredients

    One 3- to 4-pound boneless beef roast, your choice of cut (see note below)
    1 stick (8 tablespoons) butter
    1 package au jus gravy mix
    1 package dry ranch dressing mix, such as Hidden Valley
    Sliced pepperoncini peppers, number to your liking, and a little juice from the jar
    Salt and freshly ground pepper, if desired

    Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and the pepperoncini peppers with some of the juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

    Cook's Note - Sometimes we use chuck roast, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don't.

    https://www.foodnetwork.com/recipes/...-roast-3517283
    The thing about this recipe is that it seemed almost too easy; also, I'm not usually squeamish about such things, but the amount of the butter did indeed concern me a bit (a whole stick! Nevertheless, I gave this a try, using a beef chuck pot roast in the neighbourhood of 4 pounds and about 2/3 of a 16-ounce jar of sliced pepperoncini peppers.

    With my decision to give it a go, I abandoned all control and put my faith in the recipe. The preparation was as easy as can be: a few peppers and a little bit of each seasoning mix on the bottom of the slow cooker - along with a pinch each of salt and pepper and a few slices of pepperoncini (and juice). Then, the roast, with a bit more salt and pepper. Finally, the majority of each seasoning packet, the stick of butter (I sliced it into about 6 sections and placed them across the top of the roast) and some more of the pepperoncini, with some more juice.

    That was all there was to it! I set the crock pot to "Low" and left it alone for the next 8 hours.

    It wasn't terribly long before the house began to smell good - really good - and it just kept getting better as the day went on. I realized then that we were indeed going to ahve something pretty special. By the time it was ready, everyone in the family was salivating at the chance to give it a try, but I decided to add one more step.

    I removed and de-fatted the cooking liquids, then reduced them down on the stovetop perhaps by half while the roast rested in the slow cooker. The liquids thickened just enough to become an incredible, rich sauce/gravy that went extremely well with the fork-tender, flavourful beef and the Brussels sprouts that were served on the side. The family and I were extremely impressed with this, and we most certainly plan to make it again, and often.

    Two things:

    We did discover that with the salt in the packages of au jus and ranch dressing mix that additional salt is simply not necessary. When we prepare this from now on, we will omit any added salt, but will definitely add some black pepper.

    The Beautiful Mrs. Tas found it to be just a tad spicy for her, so next time I will cut back on the pepperoncini a bit - maybe half a jar, rather than 2/3 of a jar.

    I am sure that a few simple things could improve this recipe, such as perhaps searing the roast and adding some sliced onions; but in all truth it is absolutely wonderful just as it was prepared, and there honestly isn't any real need to improve it.
    I do recommend trying this - it was, to me, much more than the sum of its parts. If you give it a go, please be sure to report back on what you think of it.

    Ron
    Last edited by TasunkaWitko; 02-23-2018, 01:09 PM.
    Fundamentals matter.



    Helfen, Wehren, Heilen
    Die Wahrheit wird euch frei machen

    Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

    BaitShopBoyz.com - Shoot the bull with the boyZ

  • #2
    Sounds tasty


    Sent from my iPhone using Tapatalk

    Comment


    • #3
      Tried this too using about 3 lbs. organic chicken breasts. It was over the top! After the 8 hours in the slow cooker, I shred the chicken with forks and served it. Incredible flavor. I also used the leftovers for sandwiches with a bit of mayo and topped with pickles. Sensational.
      Easy, relatively cheap, and many of my co-workers have tried it and have heard no negative reviews.

      Thanks for the post Ron.

      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
      My best asset however is the inspiration from the members on this forum.

      sigpic
      @SmokinJim52 on Twitter

      Comment


      • #4
        I've seen this recipe floating around the interwebs for a while and have always been tempted to try it. But alas the heathens I live with don't really care for beef that much (I know, sacrilege right?) so we don't eat it all that often. However beef pot roast is one of the things that most people will be ok with in the house so maybe next time instead of the usual pot roast I'll do a mississippi roast instead and see what they say.

        Originally posted by SmokinOutBack View Post
        Tried this too using about 3 lbs. organic chicken breasts. It was over the top!

        ooo! now there's an idea!
        Mike
        Life In Pit Row

        Comment


        • #5
          Hello, gents - and yes, it is indeed tasty! The chicken sounds like a great idea...it will be tried.

          Note that I made one small edit to the opening post, discussing salt - food for thought....

          Ron
          Fundamentals matter.



          Helfen, Wehren, Heilen
          Die Wahrheit wird euch frei machen

          Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

          BaitShopBoyz.com - Shoot the bull with the boyZ

          Comment


          • #6
            It sounds tasty. Thanks for the post!
            jeanie

            http://cowgirlscountry.blogspot.com/

            Comment


            • #7
              Yea Ron, sounds 2me like there could be a bit 2much salt... butt that's all controllable. Dang that sounds good!!! Gonna steal this bro... thanx!!!!


              Drinks well with others



              ~ P4 ~

              Comment


              • #8
                I can darn-near guarantee results with this ~ it really is that good.

                As for salt, a couple of ideas:

                Use a roast at least 4 pounds in weight.
                Use unsalted butter.
                No need to add additional salt.
                There might be "low-sodium" versions of the au jus and ranch dressing mix.

                In any case, do give it a go!
                Fundamentals matter.



                Helfen, Wehren, Heilen
                Die Wahrheit wird euch frei machen

                Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

                BaitShopBoyz.com - Shoot the bull with the boyZ

                Comment


                • #9
                  Thanks for posting this Ron I too have seen similar recipes to this with beef roast. Never thought of chicken though, and that sounds good as well.
                  sigpic

                  Comment


                  • #10
                    Sounds interesting, Ron. I lover pepperonis and this would be a great way to incorporate them into something besides salads & Italian food. gotta try the chicken version too!
                    Mike
                    Proud to be I.B.E.W.

                    PCa Sucks - But I WILL, No DID beat this!!

                    Yoder YS640
                    POS ChinaMasterbuilt XL (demoted to cold smoking duty)
                    Bull Big Bahanga gas grill


                    Of all the things I've ever lost, I miss my mind the most!

                    Comment

                    Working...
                    X