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Started By
Message
Who here has made Mississippi roast?
Posted on 9/26/16 at 9:48 am
Posted on 9/26/16 at 9:48 am
A friend of mine was talking about making this yesterday. I have been hearing about this for about a year. Apparently it is one of the most searched out recipes on the internet . Does not sound very good to me but everyone raves about it.
New York Times article
4 lbs chuck roast
1 (1 ounce) envelope ranch dressing mix
1 (1 1/4 ounce) envelope au jus mix
1/2 cup butter
4 -5 pepperoncini peppers
fresh ground pepper, to taste
29 Slow-Cooker Soups & Stews
29 Slow-Cooker Soups & Stews
Directions
Spray your slow cooker with nonstick spray.
Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
Sprinkle the top with the ranch dressing mix and the au jus mix.
Place peppers on top of mixes.
Add the stick of butter on top.
Set your slow cooker to 8 hours and forget it.
You do not add any additional water to this.
Served with mashed potatoes, but you could serve with egg noodles.
New York Times article
4 lbs chuck roast
1 (1 ounce) envelope ranch dressing mix
1 (1 1/4 ounce) envelope au jus mix
1/2 cup butter
4 -5 pepperoncini peppers
fresh ground pepper, to taste
29 Slow-Cooker Soups & Stews
29 Slow-Cooker Soups & Stews
Directions
Spray your slow cooker with nonstick spray.
Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
Sprinkle the top with the ranch dressing mix and the au jus mix.
Place peppers on top of mixes.
Add the stick of butter on top.
Set your slow cooker to 8 hours and forget it.
You do not add any additional water to this.
Served with mashed potatoes, but you could serve with egg noodles.
18
Posted on 9/26/16 at 9:54 am to mouton
Turrible
Posted on 9/26/16 at 9:55 am to mouton
My family has been making a version of this with sirloin tip roast, salt, pepper, garlic and a jar of sliced Pepperoncini peppers. Never really called it anything though. We eat it on pistolletes.
Posted on 9/26/16 at 9:55 am to mouton
I stand by my original statement. Previous thread
Posted on 9/26/16 at 10:01 am to mouton
Chuck toast has so much flavor already
Turns out fine without ranch packets and what not
Turns out fine without ranch packets and what not
Posted on 9/26/16 at 10:06 am to mouton
why are they both in black?
Posted on 9/26/16 at 10:33 am to mouton
What's the sodium content on that?
Posted on 9/26/16 at 10:52 am to mouton
Sounds like a bastardized Italian Beef.
Posted on 9/26/16 at 10:52 am to Y.A. Tittle
it is nothing special at all. Salt,pepper,onion and garlic stuffed into the meat b4 searing is better. Don't get the dressing mix like I don't get cream of mushroom soup in etouffee though.
Posted on 9/26/16 at 11:07 am to RetiredTiger
I agree. It doesn't sound good to me but everyone that makes it seems to love it so I am thinking about giving it a shot.
Posted on 9/26/16 at 11:19 am to mouton
Look in the poboy request thread that someone posted today. I make this exact roast for poboys and have yet to have someone not love it.
Posted on 9/26/16 at 11:22 am to Jibbajabba
I have
Wasn't that the question?
Yes I enjoyed it
But prefer a regular pot roast in the end
Wasn't that the question?
Yes I enjoyed it
But prefer a regular pot roast in the end
This post was edited on 9/26/16 at 11:23 am
Posted on 9/26/16 at 12:08 pm to mouton
I like it. I've tried it by substituting the envelopes of seasoning with my own homemade version and I've tried the original version. Original wins. Now, if I want gravy for rice, I'd rather cook roast my old way, but this is good for sandwiches, wraps, tacos, etc.
I use double the peperoncinis the recipe calls for, and some of the brine from the jar.
I use double the peperoncinis the recipe calls for, and some of the brine from the jar.
This post was edited on 9/26/16 at 12:10 pm
Posted on 9/26/16 at 12:21 pm to t00f
quote:
why are they both in black?
Mourning the loss of the last person that ate that concoction
Posted on 9/26/16 at 2:22 pm to mouton
If there is some way to rate this recipe by level of ease to prepare divided by the deliciousness of the outcome, it would be off the charts. I second putting it on pistolettes and add a slice of tomato and shredded lettuce.
Posted on 9/26/16 at 3:13 pm to mouton
It's awful. Trust me.
Posted on 9/26/16 at 5:02 pm to CorkSoaker
quote:
It's awful. Trust me.
What didn't you like about it? Curious because you are the only person I recall not liking it.
Posted on 9/26/16 at 5:18 pm to DonChowder
quote:
Sounds like a bastardized Italian Beef.
Posted on 9/26/16 at 6:30 pm to mouton
I'm making this tonight. Gonna slop it on some Rieslings French bread.
Don't know why it's called Mississippi roast though.
Don't know why it's called Mississippi roast though.
Posted on 9/26/16 at 7:07 pm to Honky Lips
Because Mississippi is the most obese state, and only they would add a stick of butter and pound of salt to a cut of meat that has enough fat to float the ark without any help.
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