Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Igor on December 06, 2020, 08:00:53 AM
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Cooking a Mississippi pot roast in a slow cooker sure seems simple enough......a total of five ingredients. Has anyone here tried anything that differs from the basic recipe that makes it better than advertised ?
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Never heard of it. Maybe post up your recipe if you want to share it.
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Don't have anything to add, but it is by far one of my favorite ways to eat game roasts.
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https://belleofthekitchen.com/mississippi-pot-roast/
This is the recipe I’ve used.
I add Worcestershire sauce though.
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You can't go wrong. We live it.
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One of Dana’s favorite things to make one of my favorite things to eat🤑🤑🤑
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Huh, never heard of it but sounds good. I think we'll give it a try this week.
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Going to have to try this one!
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:yeah:
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My wife does this in a instant pot. Takes about an hour... its awesome. Did this at hunting camp this year everyone loved it. And the sandwiches with the leftovers..yum
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My sister substituted chicken one time to change it up and said it was good
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Well seasoned bites of venison in an instapot for 45 minutes were amazing.
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Never heard of it. Maybe post up your recipe if you want to share it.
I'll tell you what I think about 5:30.............
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Sounds good, may have to try it.
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Igor,
We've made it quite a few times and really enjoy it.
Our twist is to add beets, with the tops and carrots.
Make sure that you add them in plenty of time to cook, but not to a point where they get mushy.
We cut them julienne which helps them cook faster.
No matter how you doctor up this recipe, it's great!
Enjoy!!
Rob.
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Well, it was good, but I was not overly impressed. I followed the rather simple recipe and cooked it on LOW for 8.5 hours. What I ended up with was........well............pot roast. I guess I am just old school, however I prefer doing roast, carrots, potatoes and onions all at the same time. It was easy, though.......I will say that. Prep time was about 5 minutes.
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That’s to bad at least edible😉. We really enjoy it😉🥃🇺🇸
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I have one going in the pot in two hours, our family are highly trained pot roast expert critics so we'll let you know tonight. It's hard to resist throwing in a few bonus ingredients and I'm pretty sure the first time I ever consulted a recipe for pot roast.
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My bride makes this & it’s pretty good but the gravy she makes with the drippings is the bomb!
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Double the peppercinos and use and instapot or similar to pressure cook it (after browning it)
I don't like slow cookers personally
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I'll give you 3 guesses for what we had for dinner tonight? First 2 don't count. :IBCOOL:
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Hey us too :chuckle:
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She started putting stiff out for the crockpot last night. She said bring in some elk for Mississippi Pot Roast. I was like, were you on hunting Washington? It was delicious.
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And now I'm having homemade brownies with vanilla ice cream and watching Randy Newberg on the youtubes.
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It was good, gravy was pretty dang awesome. My wife said it’s the best she’s had.
Sent from my iPhone using Tapatalk
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I'm a big fan of putting extra pepperoncinis in mine. Last time I made a Mississippi pot roast, I added some bacon grease in as well. Yeah, probably sounds gross. But boy... it was nice.
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Tried this out with game meat and it was outstanding!
Did not have any pepperoncinis so i used some home grown jalapenos.
Thanks for the post!
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Had some left over in the freezer the other night that we took out, reheated with a little more aujus, put it inside some grilled crusty buns with giardiniera and then the aujus juice to dip in :EAT:
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We're doing another one tomorrow, I think I'll try giving it a heavy sear first to get a bit more texture in the finished product.
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Did this last night and added a few more pepperoncinis and added a little bit of Worcestershire. It was excellent. The peppers were medium heat which added just a hint of kick but almost unnoticeable. Everyone just sat and ate quietly. So I asked how it was and most nodded their heads and kept eating. Should have done a larger roast. It was a 3.5 pound chuck and there was no leftovers with five people eating.
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We did this one recently as well. Tuned out pretty good.
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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.
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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?!
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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.
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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 :twocents:
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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 :twocents:
Exactly. Lean meat without connective tissue doesn't do well with overcooking.
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Would this work on a neck roast from a whitetail?
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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.
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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!
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We have done Mississippi pot roast several times. Super simple and easy and FULL of flavor.
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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 :twocents:
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
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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.
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t=364s
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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.
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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
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We tried the recipe today, added carrots and potatoes part way through. It was great! The wife really loved it and sent the recipe to the rest of the family already. Browning the meat first and adding a little Wooster was the perfect combo.
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Browned it this time added more peperoncinis(probably 10 total) and maybe 1/4 cup of the juice from the Pepper jar. Cut carrots smaller so they cooked all they way with purple taters (veggies in for last two hours). Angus chuck was on sale at Fred Meyer for 3.99 a pound smoking deal. 9 hours total time on a roast just under 4 pounds. It was fall apart tender delicious. Extra peppers and juice gave it the perfect tang.
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Browned it this time added more peperoncinis(probably 10 total) and maybe 1/4 cup of the juice from the Pepper jar. Cut carrots smaller so they cooked all they way with purple taters (veggies in for last two hours). Angus chuck was on sale at Fred Meyer for 3.99 a pound smoking deal. 9 hours total time on a roast just under 4 pounds. It was fall apart tender delicious. Extra peppers and juice gave it the perfect tang.
If you have any left over, in a day or so get some buns that toast up nicely and put it in with some Havarti or horseradish cheddar and dip in some au jus :EAT:
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Browned it this time added more peperoncinis(probably 10 total) and maybe 1/4 cup of the juice from the Pepper jar. Cut carrots smaller so they cooked all they way with purple taters (veggies in for last two hours). Angus chuck was on sale at Fred Meyer for 3.99 a pound smoking deal. 9 hours total time on a roast just under 4 pounds. It was fall apart tender delicious. Extra peppers and juice gave it the perfect tang.
If you have any left over, in a day or so get some buns that toast up nicely and put it in with some Havarti or horseradish cheddar and dip in some au jus :EAT:
Thanks I will have to try that, maybe on a good peace of french bread. Aaaaaaand, I'm hungry just thinking about it.
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The wifes been making this for years. Does in fact make the best elk roast out there. I don't use pepperoncini's though, instead I use Sierra Nevada Regular Chileno Peppers from where I grew up. These are the best pepper in the world, to me. I buy them by the case and eat them with everything. We always dump a whole jar in, liquid and all and double the au jus portion.
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The wifes been making this for years. Does in fact make the best elk roast out there. I don't use pepperoncini's though, instead I use Sierra Nevada Regular Chileno Peppers from where I grew up. These are the best pepper in the world, to me. I buy them by the case and eat them with everything. We always dump a whole jar in, liquid and all and double the au jus portion.
That's a nice take on the recipe. I thought to myself there is myriad of peppers or other pickled stuff with tang that could be substituted or added in there.
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First I have to say thank you Igor for posting this! I didn’t realize it was an internet craze. I don’t do to much else on the internet but visit here or a you tube video to help me fix something.
This turned out fantastic!!! I did it on a 6 pound angus chuck roast. I happened across other recipes to get a few different takes on how they were doing for comparison to your recipe here. Some used gravy instead of au jus but I figured I’d keep to the au jus.
I also heated a cast iron med hi and browned the outside. Some were talking about 1- 1/12 min but I just used my eye until it was a perfect light brown golden color little crust prob not even a minute. The rest I followed just as you posted and when I served it I added a side of chopped peperoncini’s if someone wanted to add a little more on their own. We had friends over and they both added the extra. So adding more on cooking would probably be just fine.
With the leftovers I re heated it and made what I’m now calling Mississippi cheese steak. On a outdoor hoagie roll, I first lightly toasted in a pan with butter just on the inside portion, take it off and add meat and more butter To pan. While that’s heating add mayo on one side and two pieces of Havarti. By now the meat needs to be flipped and add mozzarella to the top so it starts to melt in. On the other side of the bun I spread honey mustard. Take the meat out and set on top of the havarti it’s a soft cheese and it melts easy. I topped it off with pickled sweet hot jalapeños we grew and canned up and it was another hit!
Two nights later we used the remainder for street taco’s and had another masterpiece 🤤 there are so many topping combos to add for tacos you can’t try them all in one night!!! Whatever you do on taco’s it will be great I’m sure. Guess I was so exited about the cheese steak I didn’t take a pic but was awesome! :tup:
Oh the Tacos have caramelized onions, sharp and jack cheese, pickled sweet hot Jalapeños and avocado hot sauce.
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Im 6 hrs into the 8 hr cook on my first attempt at this method. Good lord does it smell good. I cut a nice whitetail roast from last seasons deer. I will give my report in roughly 2 hrs.
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Im 6 hrs into the 8 hr cook on my first attempt at this method. Good lord does it smell good. I cut a nice whitetail roast from last seasons deer. I will give my report in roughly 2 hrs.
Hope it is good, this recipe tends to work best with fatty more connective tissue roasts
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Ok, the jury is in. I was mostly disappointed. I believe I will try it with a fattier beef roast and see if that is better (for my liking) It was to dry for my taste, but the flavor wasnt bad. I really thought the Whitetail would be the bomb, since I think it is the best eating of the 3 (huntable) deer that occupy Washington.
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I have made this for years with deer and elk roast but I sub in Italian dressing for the ranch and I finish it on Hoagie rolls, topped with provolone and toasted in the oven. Tastes so good.