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Started By
Message
Anybody Here Try Mississippi Pot Roast?
Posted on 6/13/19 at 10:24 pm
Posted on 6/13/19 at 10:24 pm
I mean,
Pot Roast
Ranch Dressing
Au Jus and Rice
Butter
The peperonchini give it the right amount of kick...
What's not to like? Orgasmic is my interpretation...
Pot Roast
Ranch Dressing
Au Jus and Rice
Butter
The peperonchini give it the right amount of kick...
What's not to like? Orgasmic is my interpretation...
This post was edited on 6/13/19 at 10:29 pm
8
Posted on 6/13/19 at 10:25 pm to DustyDinkleman
Yes. Had it Monday actually. It's very good.
Posted on 6/13/19 at 10:45 pm to DustyDinkleman
Cook it in the pressure cooker at least once a month. It’s delicious. I like mine a bit spicier, so I try other types of pickled peppers on occasion.
Posted on 6/13/19 at 10:49 pm to DustyDinkleman
I’m making one Saturday. I found a recipe on Facebook a few years ago for one and that’s the only type of roast I cook now. I believe it was a “Tasty” recipe.
Brown the hell out of your chuck roast.
Cook in instant pot for 1 hour.
Cook veggies in instant pot for 10 minutes.
Put all into pot on stove for an hour to all come together.
ETA, I edited veggies cook time.
Brown the hell out of your chuck roast.
Cook in instant pot for 1 hour.
Cook veggies in instant pot for 10 minutes.
Put all into pot on stove for an hour to all come together.
ETA, I edited veggies cook time.
This post was edited on 6/14/19 at 7:31 am
Posted on 6/13/19 at 10:53 pm to Ice Cream Sammich
Gimme the deets. I need this.
Posted on 6/13/19 at 10:54 pm to Ice Cream Sammich
quote:
Brown the hell out of your chuck roast.
Cook in instant pot for 1 hour.
Cook veggies in instant pot for 1 hour.
Put all into pot on stove for an hour to all come together.
You're using your instant pot way wrong if it takes you 3 hours to cook this.
Posted on 6/14/19 at 6:31 am to FalseProphet
quote:
buy a package of Hidden Valley spicy ranch and McCormick au jus mix and call it real.
I've only ever heard of using the packets. Making your own seems like a hipster spin on an easy down home meal.
Posted on 6/14/19 at 7:20 am to DustyDinkleman
I use it for venison sometimes when I'm in a pinch. And if you have someone that says, "I don't eat deer meat," feed them this, and they'll change their mind.
Posted on 6/14/19 at 7:34 am to TH03
Different cook times for different foods.
Meat is pressure cooked for 1 hour.
Take meat out and cook veggies for 10 minutes. I edited my previous post, had an hour and was incorrect.
Add meat and veggies to stove top pot for first time and let the juices do their thing.
Ill post my step by step in a bit.
Meat is pressure cooked for 1 hour.
Take meat out and cook veggies for 10 minutes. I edited my previous post, had an hour and was incorrect.
Add meat and veggies to stove top pot for first time and let the juices do their thing.
Ill post my step by step in a bit.
Posted on 6/14/19 at 8:09 am to Ice Cream Sammich
I've done it a number of times, I find it very salty with all the packaged ingredients. Anyone know a recipe to tone down salt level?
Posted on 6/14/19 at 8:14 am to LSUDav7
Add a little liquid. I sub Italian soup mix for the au jus. I like that better.
Posted on 6/14/19 at 8:18 am to DustyDinkleman
I've made it a couple of times & it came out great. Recently I did a variation that included sausage & bacon. First I season & brown the chuck roast:
Remove from the pan & brown sausage:
Both sides:
Remove sausage & render bacon:
Put everything back in the pan & add 2 medium onions, quartered (not shown)
Add the seasoning packets & peppers . I like to mix the seasonings together in a separate bowl to ensure even distribution.
Place a lid on it, pop it into a preheated 250°F oven & 4-6 hours later some damn good pot roast. Unfortunately I don't have a pic after it came out of the oven. I couldn't keep the vultures at bay long enough to snap a photo of the finished product.
This isn't ya Momma's pot roast. Lots of different (good) flavor. The sausages are probably the best part.
Cheers!
Remove from the pan & brown sausage:
Both sides:
Remove sausage & render bacon:
Put everything back in the pan & add 2 medium onions, quartered (not shown)
Add the seasoning packets & peppers . I like to mix the seasonings together in a separate bowl to ensure even distribution.
Place a lid on it, pop it into a preheated 250°F oven & 4-6 hours later some damn good pot roast. Unfortunately I don't have a pic after it came out of the oven. I couldn't keep the vultures at bay long enough to snap a photo of the finished product.
This isn't ya Momma's pot roast. Lots of different (good) flavor. The sausages are probably the best part.
Cheers!
Posted on 6/14/19 at 8:18 am to LSUDav7
Add in onion, mushrooms, and a little water/broth
Posted on 6/14/19 at 8:50 am to LSUDav7
quote:
I've done it a number of times, I find it very salty with all the packaged ingredients. Anyone know a recipe to tone down salt level?
Cut back on the amount of each packet you pour in?
Posted on 6/14/19 at 9:01 am to DustyDinkleman
Oh yeah. I always overload mine with pepperocinis
Posted on 6/14/19 at 9:25 am to DustyDinkleman
I use a packet of Lipton Onion Soup Mix instead of the Ranch. Da bomb.
Posted on 6/14/19 at 12:04 pm to BigDropper
I have been trying to tell people to put sausage in their pot roasts for a couple years now. I always seem to get boo’d offstage.
I actually do a variation of the Mississippi roast that I call a Louisiana roast. I use Lipton onion soup instead of an jus, I put Louisiana hot sauce in with it, and rabideauxs sausage in the pot. I also brown the roast and sausage prior to slow cooking. I then pull the stems of the peppers out, remove the meat, add a corn starch slurry, bring it up to temp to thicken and then use an immersion blender to smooth out the gravy to serve over rice. It is not mommas rice and gravy but when you have been working all day and come home to that smell it will make everything ok.
I actually do a variation of the Mississippi roast that I call a Louisiana roast. I use Lipton onion soup instead of an jus, I put Louisiana hot sauce in with it, and rabideauxs sausage in the pot. I also brown the roast and sausage prior to slow cooking. I then pull the stems of the peppers out, remove the meat, add a corn starch slurry, bring it up to temp to thicken and then use an immersion blender to smooth out the gravy to serve over rice. It is not mommas rice and gravy but when you have been working all day and come home to that smell it will make everything ok.
Posted on 6/14/19 at 12:24 pm to DustyDinkleman
I do them all the time in an instapot. Brown the hell out the roast on “sauté”, remove add onions, garlic and mushrooms, cook down a bit, add meat back, 1 pack Lipton onion, 1 pack of ranch, shitload of peperonchini and some jalapeños. 40 minutes in Instapot. Natural release. Total time about hour and a 1/2.
This post was edited on 6/14/19 at 12:25 pm
Posted on 6/14/19 at 2:34 pm to beHop
quote:
I use it for venison sometimes when I'm in a pinch
I save my neck roasts for this recipe. Deboned and cleaned up, people will swear it's beef. I use half the amount of butter. Put it on a pistolette with some horseradish mayo and a little shredded lettuce and tomato. I promise you would pay money for it.
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