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Roasts Roasts Roasts
Boss .300 winmag:
--- Quote from: buglebuster on January 02, 2025, 05:59:26 PM ---
--- Quote from: Boss .300 winmag on January 02, 2025, 05:47:32 PM ---
--- Quote from: buglebuster on January 02, 2025, 05:45:33 PM ---I can’t get enough Mississippi roast :tup:
--- End quote ---
@buglebuster do elaborate
--- End quote ---
Season your roast with salt and pepper and give it a good sear all the way around. Put in crock pot and put a packet of dry ranch dressing mix over top, a packet of dry au jus gravy over top, slice up a stick of butter and place on the top, take a jar of whole peppercinis and dump them over the top with the juice. Some people only dump half a jar(your preference) put lid on and cook on low for 6-8 hours. Shred the roast and serve overtop mashed potato’s. You have to trust the process, the first time I did it I didn’t believe it would work without adding any broth or liquid but it does.
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Thanks bugle that sounds delicious.
chukardogs:
If you're just cooking it on low, could you smoke it on 180/200 till it comes to temp?
buglebuster:
--- Quote from: chukardogs on January 02, 2025, 06:38:09 PM ---If you're just cooking it on low, could you smoke it on 180/200 till it comes to temp?
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If you’re referring to the Mississippi roast, I’m not sure how it would turn out that way
Karl Blanchard:
--- Quote from: Boss .300 winmag on January 02, 2025, 06:22:03 PM ---
--- Quote from: buglebuster on January 02, 2025, 05:59:26 PM ---
--- Quote from: Boss .300 winmag on January 02, 2025, 05:47:32 PM ---
--- Quote from: buglebuster on January 02, 2025, 05:45:33 PM ---I can’t get enough Mississippi roast :tup:
--- End quote ---
@buglebuster do elaborate
--- End quote ---
Season your roast with salt and pepper and give it a good sear all the way around. Put in crock pot and put a packet of dry ranch dressing mix over top, a packet of dry au jus gravy over top, slice up a stick of butter and place on the top, take a jar of whole peppercinis and dump them over the top with the juice. Some people only dump half a jar(your preference) put lid on and cook on low for 6-8 hours. Shred the roast and serve overtop mashed potato’s. You have to trust the process, the first time I did it I didn’t believe it would work without adding any broth or liquid but it does.
--- End quote ---
Thanks bugle that sounds delicious.
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an additional note, it needs to be a cut like chuck roast with good connective tissue or it will be pretty dry. For venison, any neck roast, shoulder pieces or even shanks are fabulous for braising. After you pull your meat out make a gravy out of the drippings and some additional beef stock. We usually serve ours over rice not mashed potatoes but either one is a winner
Remnar:
As mentioned above . Depends on the roast/cut .
I just made Barbacoa(Mexican seasoned shredded beef if not familiar) out of a beef rump roast. I used a store bought season pack. Doctored it up a bit chilis etc. Lots of basic recipes for it also.
My grandma used to take leftover traditional pot/chuck style roast and run it through the course plate on a hand grinder. Add mayo,horse radish,little onion and pickle. Make sandwiches on her homemade bread. They were good !
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