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Title: Mississippi pot roast
Post by: Igor on December 06, 2020, 08:00:53 AM
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 ?
Title: Re: Mississippi pot roast
Post by: Jason on December 06, 2020, 08:25:58 AM
Never heard of it. Maybe post up your recipe if you want to share it.
Title: Re: Mississippi pot roast
Post by: HAGEMANIAC on December 06, 2020, 09:04:34 AM
Don't have anything to add, but it is by far one of my favorite ways to eat game roasts.
Title: Re: Mississippi pot roast
Post by: Timberstalker on December 06, 2020, 09:07:51 AM
https://belleofthekitchen.com/mississippi-pot-roast/

This is the recipe I’ve used.
I add Worcestershire sauce though.
Title: Re: Mississippi pot roast
Post by: highside74 on December 06, 2020, 09:12:24 AM
You can't go wrong. We live it.
Title: Re: Mississippi pot roast
Post by: Blacklab on December 06, 2020, 09:51:13 AM
One of Dana’s favorite things to make one of my favorite things to eat🤑🤑🤑
Title: Re: Mississippi pot roast
Post by: Stein on December 06, 2020, 10:17:47 AM
Huh, never heard of it but sounds good.  I think we'll give it a try this week.
Title: Re: Mississippi pot roast
Post by: carpsniperg2 on December 06, 2020, 10:37:14 AM
Going to have to try this one!
Title: Re: Mississippi pot roast
Post by: Sutherland on December 06, 2020, 10:46:20 AM
 :yeah:
Title: Re: Mississippi pot roast
Post by: kramman on December 06, 2020, 10:59:00 AM
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
Title: Re: Mississippi pot roast
Post by: Caseyd on December 06, 2020, 11:36:49 AM
My sister substituted chicken one time to change it up and said it was good
Title: Re: Mississippi pot roast
Post by: Magnum_Willys on December 06, 2020, 12:08:58 PM
Well seasoned bites of venison in an instapot for 45 minutes were amazing.
Title: Re: Mississippi pot roast
Post by: Igor on December 06, 2020, 12:51:53 PM
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.............
Title: Re: Mississippi pot roast
Post by: cem3434 on December 06, 2020, 12:57:35 PM
Sounds good, may have to try it.
Title: Re: Mississippi pot roast
Post by: NW SURVEYOR on December 07, 2020, 05:36:51 AM
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.

Title: Re: Mississippi pot roast
Post by: Igor on December 07, 2020, 07:49:06 AM
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.
Title: Re: Mississippi pot roast
Post by: Blacklab on December 08, 2020, 07:04:52 AM
That’s to bad at least edible😉. We really enjoy it😉🥃🇺🇸
Title: Re: Mississippi pot roast
Post by: Stein on December 08, 2020, 07:08:25 AM
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.
Title: Re: Mississippi pot roast
Post by: opdinkslayer on December 08, 2020, 07:27:14 AM
My bride makes this & it’s pretty good but the gravy she makes with the drippings is the bomb!
Title: Re: Mississippi pot roast
Post by: Buckmark on December 08, 2020, 08:38:26 AM
Double the peppercinos and use and instapot or similar to pressure cook it (after browning it)
I don't like slow cookers personally
Title: Re: Mississippi pot roast
Post by: highside74 on December 08, 2020, 07:45:38 PM
I'll give you 3 guesses for what we had for dinner tonight? First 2 don't count.  :IBCOOL:
Title: Re: Mississippi pot roast
Post by: Buckhunter24 on December 08, 2020, 07:49:37 PM
Hey us too  :chuckle:
Title: Re: Mississippi pot roast
Post by: highside74 on December 08, 2020, 07:58:49 PM
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.
Title: Re: Mississippi pot roast
Post by: highside74 on December 08, 2020, 07:59:55 PM
And now I'm having homemade brownies with vanilla ice cream and watching Randy Newberg on the youtubes.
Title: Re: Mississippi pot roast
Post by: Stein on December 08, 2020, 08:01:53 PM
It was good, gravy was pretty dang awesome.  My wife said it’s the best she’s had.


Sent from my iPhone using Tapatalk
Title: Re: Mississippi pot roast
Post by: Geoduck Duck Goose on December 17, 2020, 07:19:44 AM
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. 
Title: Re: Mississippi pot roast
Post by: Rob on December 17, 2020, 08:54:58 AM
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!
Title: Re: Mississippi pot roast
Post by: Buckmark on December 17, 2020, 10:12:46 AM
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:
Title: Re: Mississippi pot roast
Post by: Stein on January 15, 2021, 02:40:23 PM
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.
Title: Re: Mississippi pot roast
Post by: OutHouse on January 25, 2021, 12:00:18 PM
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.
Title: Re: Mississippi pot roast
Post by: carpsniperg2 on January 25, 2021, 12:08:10 PM
We did this one recently as well. Tuned out pretty good.
Title: Re: Mississippi pot roast
Post by: OutHouse on January 29, 2021, 09:36:36 AM
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.
Title: Re: Mississippi pot roast
Post by: Angry Perch on January 29, 2021, 09:59:10 AM
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?!
Title: Re: Mississippi pot roast
Post by: OutHouse on January 29, 2021, 05:18:19 PM
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.
Title: Re: Mississippi pot roast
Post by: Buckmark on January 29, 2021, 05:38:53 PM
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:
 
Title: Re: Mississippi pot roast
Post by: Angry Perch on January 29, 2021, 08:22:54 PM
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.
Title: Re: Mississippi pot roast
Post by: MacAttack on January 30, 2021, 09:23:50 AM
Would this work on a neck roast from a whitetail?
Title: Re: Mississippi pot roast
Post by: Stein on January 30, 2021, 09:33:41 AM
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.
Title: Re: Mississippi pot roast
Post by: MacAttack on January 30, 2021, 09:41:20 AM
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!
Title: Re: Mississippi pot roast
Post by: turkeyfeather on January 30, 2021, 10:11:50 AM
We have done Mississippi pot roast several times. Super simple and easy and FULL of flavor.
Title: Re: Mississippi pot roast
Post by: OutHouse on February 01, 2021, 03:27:21 PM
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
Title: Re: Mississippi pot roast
Post by: Pnwrider on February 01, 2021, 04:54:58 PM
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.
Title: Re: Mississippi pot roast
Post by: overthefalls on February 01, 2021, 05:42:49 PM
t=364s
Title: Re: Mississippi pot roast
Post by: Sutherland on February 07, 2021, 10:33:24 AM
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.
Title: Re: Mississippi pot roast
Post by: OutHouse on February 08, 2021, 09:22:19 AM
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
Title: Re: Mississippi pot roast
Post by: brewzer13 on February 11, 2021, 07:21:50 PM
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.
Title: Re: Mississippi pot roast
Post by: OutHouse on February 15, 2021, 06:18:19 PM
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.
Title: Re: Mississippi pot roast
Post by: Buckmark on February 15, 2021, 06:47:00 PM
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:
Title: Re: Mississippi pot roast
Post by: OutHouse on February 16, 2021, 08:43:53 AM
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.
Title: Re: Mississippi pot roast
Post by: asmith on February 18, 2021, 03:35:15 PM
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.
Title: Re: Mississippi pot roast
Post by: OutHouse on February 19, 2021, 05:33:54 PM
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.
Title: Re: Mississippi pot roast
Post by: M_ray on February 20, 2021, 10:12:56 AM
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.
Title: Re: Mississippi pot roast
Post by: dc on February 21, 2021, 03:10:18 PM
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.
Title: Re: Mississippi pot roast
Post by: Buckmark on February 21, 2021, 04:19:21 PM
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
Title: Re: Mississippi pot roast
Post by: dc on February 21, 2021, 07:13:52 PM
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.
Title: Re: Mississippi pot roast
Post by: northwesthunter84 on February 21, 2021, 08:40:55 PM
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.
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