Mississippi pot roast

[kyton]

So we’ve been backwards and forwards to the US from Australia about 6 times this year. On one of those trips I bought a container of Hidden Valley ranch powder. Today I did the slow cooker with a 4lb beef roast plus a jar of mild pickled chillis, beef stock, the ranch and 2 tablespoons of butter for 8hrs.

OMG it was delicious!! I’ve shredded the beef, sliced up the chillies and served them on toasted buttermilk rolls with coleslaw. I’m working at a polling booth tomorrow from 7am until goodness knows when as Australia is having a very rare referendum vote so I’m taking leftovers to eat cold in my meal breaks.

 

[Disneylover99]

I’ve made a Mississippi pot roast several times now since this thread was first posted. It’s so, so good! Time for another.

 

[NotUrsula]

If you really WANT muskrat, this recipe for nutria should work nicely. (Yes, cajuns will sometimes eat nutria. They tend have very catholic taste in food, and IME will try just about anything at least once.) https://www.food.com/recipe/smothered-nutria-cajun-style-418543

 

[leebee]

I was going to comment on this part yesterday but then it slipped my mind.

You should know that you NEVER experiment with a new recipe for guests, especially one that is so foreign to you.

Let your family be the guinea pigs first.

I’m glad you came to your senses.

WORD!! Preach on

I'm having trouble imagining what this pot roast would taste like. Doesn't a whole jar of pepperoncini make it super vinegar-y? What about the pepper stems and all those seeds? And the dry ranch... the very few times I've used dried package something-or-other on a crock pot roast, it's become pasty/hard. I just can't wrap my head around this recipe.

 

[CAPSLOCK]

 

[Disneylover99]

I'm having trouble imagining what this pot roast would taste like. Doesn't a whole jar of pepperoncini make it super vinegar-y? What about the pepper stems and all those seeds?

I checked out several recipes. Most call for only 4-6 of the pepperoncinis and some recipes call for a bit of the juice. Not the whole jar.

And the dry ranch... the very few times I've used dried package something-or-other on a crock pot roast, it's become pasty/hard. I just can't wrap my head around this recipe.

You put the butter on top of the dry ranch. It mixes into the ranch nicely.

 

[ronandannette]

WORD!! Preach on

I'm having trouble imagining what this pot roast would taste like. Doesn't a whole jar of pepperoncini make it super vinegar-y? What about the pepper stems and all those seeds? And the dry ranch... the very few times I've used dried package something-or-other on a crock pot roast, it's become pasty/hard. I just can't wrap my head around this recipe.

Honestly, leebee, I dare you to try this, to see for yourself. For me, the results were just shocking. You, on the other hand, may actually love it, like many on here seem to.

 

[lovesmurfs]

WORD!! Preach on

I'm having trouble imagining what this pot roast would taste like. Doesn't a whole jar of pepperoncini make it super vinegar-y? What about the pepper stems and all those seeds? And the dry ranch... the very few times I've used dried package something-or-other on a crock pot roast, it's become pasty/hard. I just can't wrap my head around this recipe.

This is one of my husband's favorite meals. I only put the pepperoncini on the top (no juice), and my recipe only calls for 4-5 peppers. I've never had the pasty/hard that you've mentioned with this recipe - maybe it's the butter on top? I shred the beef along with the peppers -- don't really notice the seeds. I do pick out the stems as I find them.

 

[NotUrsula]

WORD!! Preach on

I'm having trouble imagining what this pot roast would taste like. Doesn't a whole jar of pepperoncini make it super vinegar-y? What about the pepper stems and all those seeds? And the dry ranch... the very few times I've used dried package something-or-other on a crock pot roast, it's become pasty/hard. I just can't wrap my head around this recipe.

I've always thought of this recipe as sort of a quick variation on Sauerbraten. Personally, I prefer to make my Sauerbraten the traditional way, with red wine and cookies! (You put a few ground gingersnaps into the gravy to thicken it.)

 

[WorldWacky]

I've always thought of this recipe as sort of a quick variation on Sauerbraten. Personally, I prefer to make my Sauerbraten the traditional way, with red wine and cookies! (You put a few ground gingersnaps into the gravy to thicken it.)

Now we need your Sauerbraten recipe, NotUrsula.

I make Mississippi Pot Roast a few times in the winter. Only 6 pepperoncinis with a couple of tablespoons of the juice added, the powdered ranch and the unhealthy butter. I shred it and serve it on crusty rolls. The whole family loves it.

 

[NotUrsula]

Traditional Sauerbraten https://www.daringgourmet.com/wprm_print/47478

This is pretty much DH' grandmother's recipe, minus the raisins. To save fridge space, I marinate it in a ziploc in the meat drawer instead of in a pot, but it still has to sit for nearly a week before cooking. It's really good, but very complicated, so I don't do it too often. (FWIW, Grandma usually didn't bother with finding juniper berries; she just added a splash of gin.)