Mississippi pot roast

[carpsniperg2]

We did this one recently as well. Tuned out pretty good.

[OutHouse]

I think the next time I do this I'm going to wrap up a back strap with that roasting string and try it that way.

[Angry Perch]

I think the next time I do this I'm going to wrap up a back strap with that roasting string and try it that way.

Hmmm, I can't imagine a low-and-slow backstrap being the way to go, but who knows?!

[OutHouse]

I think the next time I do this I'm going to wrap up a back strap with that roasting string and try it that way.

Hmmm, I can't imagine a low-and-slow backstrap being the way to go, but who knows?!

Do you think it might come out funky? Please advise. Don't want to waste a strap! I was thinking to tie it up in more of ball/mound of meat so that it's more the shape of a chuck roast.

[Buckmark]

I think the next time I do this I'm going to wrap up a back strap with that roasting string and try it that way.

Hmmm, I can't imagine a low-and-slow backstrap being the way to go, but who knows?!

Do you think it might come out funky? Please advise. Don't want to waste a strap! I was thinking to tie it up in more of ball/mound of meat so that it's more the shape of a chuck roast.

It will most likely come out dry and tuff, Mississippi pot roast uses fatty roasts that break down whether in a crock pot or pressure cooker.
Think pulled pork, butts/picnick roasts work best for that, not pork loin roast
Dont wast a back strap 
 

[Angry Perch]

I think the next time I do this I'm going to wrap up a back strap with that roasting string and try it that way.

Hmmm, I can't imagine a low-and-slow backstrap being the way to go, but who knows?!

Do you think it might come out funky? Please advise. Don't want to waste a strap! I was thinking to tie it up in more of ball/mound of meat so that it's more the shape of a chuck roast.

It will most likely come out dry and tuff, Mississippi pot roast uses fatty roasts that break down whether in a crock pot or pressure cooker.
Think pulled pork, butts/picnick roasts work best for that, not pork loin roast
Dont wast a back strap 

Exactly. Lean meat without connective tissue doesn't do well with overcooking.

[MacAttack]

Would this work on a neck roast from a whitetail?

[Stein]

Would this work on a neck roast from a whitetail?

Absolutely.  My favorite neck roast is cooking it low and slow in the crock pot and pulling it for tacos, so this should work the same.

I think you just want to avoid the real lean cuts with no connective tissue.  Neck roast has some fat and a bunch of tissue so it works well.  You may want to add a bit more butter, but it should work great either way.

[MacAttack]

Would this work on a neck roast from a whitetail?

Absolutely.  My favorite neck roast is cooking it low and slow in the crock pot and pulling it for tacos, so this should work the same.

I think you just want to avoid the real lean cuts with no connective tissue.  Neck roast has some fat and a bunch of tissue so it works well.  You may want to add a bit more butter, but it should work great either way.

Thanks!

[turkeyfeather]

We have done Mississippi pot roast several times. Super simple and easy and FULL of flavor.

[OutHouse]

I think the next time I do this I'm going to wrap up a back strap with that roasting string and try it that way.

Hmmm, I can't imagine a low-and-slow backstrap being the way to go, but who knows?!

Do you think it might come out funky? Please advise. Don't want to waste a strap! I was thinking to tie it up in more of ball/mound of meat so that it's more the shape of a chuck roast.

It will most likely come out dry and tuff, Mississippi pot roast uses fatty roasts that break down whether in a crock pot or pressure cooker.
Think pulled pork, butts/picnick roasts work best for that, not pork loin roast
Dont wast a back strap 

Exactly. Lean meat without connective tissue doesn't do well with overcooking.

Thanks to both of you definitely not wasting a strap on the MI pot roast

[Pnwrider]

Made this Saturday and it turned out great. Next time I’m going to sear it in a cast iron skillet, then use that to make gravy with the drippings at the end. I did throw a little Worcestershire sauce in as well. If Tapatalk will stop sucking, I’ll upload some pics.

[overthefalls]

t=364s

[Sutherland]

I will say I tried this with backstrap yesterday from a roadkill deer we got lol. I put four smaller cuts of strap in the slow cooker. This was my first time trying this recipe and was nervous at first to try the backstrap but was glad I did as this turned out amazing! It was so moist and just fell apart and had such flavor. I served it over a bed of mashed potatoes and cooked up some veggies to go with. Omg it was absolutely spot on!  Next I'm going to try a leg roast. I highly recommend this meal with any cut of meat.

[OutHouse]

I will say I tried this with backstrap yesterday from a roadkill deer we got lol. I put four smaller cuts of strap in the slow cooker. This was my first time trying this recipe and was nervous at first to try the backstrap but was glad I did as this turned out amazing! It was so moist and just fell apart and had such flavor. I served it over a bed of mashed potatoes and cooked up some veggies to go with. Omg it was absolutely spot on!  Next I'm going to try a leg roast. I highly recommend this meal with any cut of meat.

There we go maybe I will try it with a backstrap then. Per other comments, was worried about it drying out but sounds like its worth a shot. Did you do anything particular to make sure the meat came out okay? Thanks