Post by: Igor on December 06, 2020, 08:00:53 AM
Post by: Jason on December 06, 2020, 08:25:58 AM
Post by: HAGEMANIAC on December 06, 2020, 09:04:34 AM
Post by: Timberstalker on December 06, 2020, 09:07:51 AM
This is the recipe I’ve used.
I add Worcestershire sauce though.
Post by: highside74 on December 06, 2020, 09:12:24 AM
Post by: Blacklab on December 06, 2020, 09:51:13 AM
Post by: Stein on December 06, 2020, 10:17:47 AM
Post by: carpsniperg2 on December 06, 2020, 10:37:14 AM
Post by: Sutherland on December 06, 2020, 10:46:20 AM
Post by: kramman on December 06, 2020, 10:59:00 AM
Post by: Caseyd on December 06, 2020, 11:36:49 AM
Post by: Magnum_Willys on December 06, 2020, 12:08:58 PM
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.............
Post by: cem3434 on December 06, 2020, 12:57:35 PM
Post by: NW SURVEYOR on December 07, 2020, 05:36:51 AM
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.
Post by: Igor on December 07, 2020, 07:49:06 AM
Post by: Blacklab on December 08, 2020, 07:04:52 AM
Post by: Stein on December 08, 2020, 07:08:25 AM
Post by: opdinkslayer on December 08, 2020, 07:27:14 AM
Post by: Buckmark on December 08, 2020, 08:38:26 AM
I don't like slow cookers personally
Post by: highside74 on December 08, 2020, 07:45:38 PM
Post by: Buckhunter24 on December 08, 2020, 07:49:37 PM
Post by: highside74 on December 08, 2020, 07:58:49 PM
Post by: highside74 on December 08, 2020, 07:59:55 PM
Post by: Stein on December 08, 2020, 08:01:53 PM
Sent from my iPhone using Tapatalk
Post by: Geoduck Duck Goose on December 17, 2020, 07:19:44 AM
Post by: Rob on December 17, 2020, 08:54:58 AM
Did not have any pepperoncinis so i used some home grown jalapenos.
Thanks for the post!
Post by: Buckmark on December 17, 2020, 10:12:46 AM
Post by: Stein on January 15, 2021, 02:40:23 PM
Post by: OutHouse on January 25, 2021, 12:00:18 PM
Post by: carpsniperg2 on January 25, 2021, 12:08:10 PM
Post by: OutHouse on January 29, 2021, 09:36:36 AM
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?!
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.
Post by: Buckmark on January 29, 2021, 05:38:53 PM
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.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.
Think pulled pork, butts/picnick roasts work best for that, not pork loin roast
Dont wast a back strap :twocents:
Post by: Angry Perch on January 29, 2021, 08:22:54 PM
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.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.
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.
Post by: MacAttack on January 30, 2021, 09:23:50 AM
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.
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!
Post by: turkeyfeather on January 30, 2021, 10:11:50 AM
Post by: OutHouse on February 01, 2021, 03:27:21 PM
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.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.
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
Post by: Pnwrider on February 01, 2021, 04:54:58 PM
Post by: overthefalls on February 01, 2021, 05:42:49 PM
Post by: Sutherland on February 07, 2021, 10:33:24 AM
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
Post by: brewzer13 on February 11, 2021, 07:21:50 PM
Post by: OutHouse on February 15, 2021, 06:18:19 PM
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:
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.
Post by: asmith on February 18, 2021, 03:35:15 PM
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.
Post by: M_ray on February 20, 2021, 10:12:56 AM
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.
Post by: dc on February 21, 2021, 03:10:18 PM
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
Post by: dc on February 21, 2021, 07:13:52 PM
Post by: northwesthunter84 on February 21, 2021, 08:40:55 PM