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Did a Mississippi roast today but instead of using
Posted on 1/22/20 at 11:22 pm
Posted on 1/22/20 at 11:22 pm
Pepperoncini peppers, I stuffed the pocket with green Tabasco peppers in vinegar (Trappey's brand). Really kicked up the flavor of the roast if you like a little spice.
I did a search before posting this and did not see it mentioned before. Some interesting modifications turned up in the search though that I will definitely try.
I did a search before posting this and did not see it mentioned before. Some interesting modifications turned up in the search though that I will definitely try.
2
Posted on 1/23/20 at 4:03 am to Rip N Lip
Just turned my crock pot off for one this morning. Never thought of that method though. Not sure my wife would go for that 
Posted on 1/23/20 at 5:17 am to dualed
You can do a couple more things to “kick it up”.
1. Add a little smoked sausage to the pot.
2. Replace the roast with a few boneless skinless chicken breasts and thighs.
3. Use Lipton onion soup mix instead of au jus.
1. Add a little smoked sausage to the pot.
2. Replace the roast with a few boneless skinless chicken breasts and thighs.
3. Use Lipton onion soup mix instead of au jus.
Posted on 1/23/20 at 5:25 am to Jibbajabba
I use the onion suop mix over the au jus...much better to us.
This post was edited on 1/23/20 at 5:26 am
Posted on 1/23/20 at 5:58 am to Rip N Lip
I stuff my roasts (Mississippi or otherwise) with either jalapenos and garlic or Serranos and garlic. And still use the pepperoncinis in the Mississippi roasts.
Posted on 1/23/20 at 8:02 pm to Jibbajabba
I saw the onion soup mix recommendation when I did the search. Will definitely try that next time.
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