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Author Topic: Mississippi pot roast  (Read 4345 times)

Offline carpsniperg2

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Re: Mississippi pot roast
« Reply #30 on: January 25, 2021, 12:08:10 PM »
We did this one recently as well. Tuned out pretty good.
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Offline OutHouse

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Re: Mississippi pot roast
« Reply #31 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.

Offline Angry Perch

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Re: Mississippi pot roast
« Reply #32 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?!

Offline OutHouse

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Re: Mississippi pot roast
« Reply #33 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.

Offline Buckmark

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Re: Mississippi pot roast
« Reply #34 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:
 
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Offline Angry Perch

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Re: Mississippi pot roast
« Reply #35 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.

Offline MacAttack

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Re: Mississippi pot roast
« Reply #36 on: January 30, 2021, 09:23:50 AM »
Would this work on a neck roast from a whitetail?

Offline Stein

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Re: Mississippi pot roast
« Reply #37 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.

Offline MacAttack

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Re: Mississippi pot roast
« Reply #38 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!

Offline turkeyfeather

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Re: Mississippi pot roast
« Reply #39 on: January 30, 2021, 10:11:50 AM »
We have done Mississippi pot roast several times. Super simple and easy and FULL of flavor.
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Offline OutHouse

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Re: Mississippi pot roast
« Reply #40 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

Offline Pnwrider

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Re: Mississippi pot roast
« Reply #41 on: February 01, 2021, 04:54:58 PM »
Made this Saturday and it turned out great. Next time Iím 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, Iíll upload some pics.

Offline overthefalls

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Re: Mississippi pot roast
« Reply #42 on: February 01, 2021, 05:42:49 PM »
t=364s

Offline Sutherland

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Re: Mississippi pot roast
« Reply #43 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.

Offline OutHouse

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Re: Mississippi pot roast
« Reply #44 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

 


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