Mississippi pot roast

[ronandannette]

Awww, sorry it didn’t work out.

Maybe actual opossum would have been tastier.

Hard to believe it would have been worse. Now if I could just get rid of that wretched smell...

 

[mrodgers]

So weird how people have such drastic differences in opinion. It never seems to be many in the middle either. It's either the only way you do a chuck roast now or it's the most wretched thing you've ever eaten, LOL.

 

[BayouQueen]

So weird how people have such drastic differences in opinion. It never seems to be many in the middle either. It's either the only way you do a chuck roast now or it's the most wretched thing you've ever eaten, LOL.

That's what I was thinking, too. And the two ways of making it seem very different, which adds to the like/dislike confusion.
But now I'm curious. We have two chuck roasts in the freezer. I'm gonna try both ways.

 

[mumto3girls]

I generally just use a jar of pepperocini peppers—sometimes mild, sometimes hot and a chick roast. No butter, no ranch, no Italian seasoning. I love it, family is just okay with it. I might try it next time with one of the seasonings. Think I’ll skip the butter though.

 

[TLSnell1981]

Never heard of it and don't want to try it.

 

[tzolkin]

That's what I was thinking, too. And the two ways of making it seem very different, which adds to the like/dislike confusion.

Yeah, I’ve been making this for a decade and absolutely love it, but the “real” recipe that most have posted (ranch, butter, a few whole peppers in a crockpot) does not really seem appetizing to me.

The main reason is just putting the roast into a crockpot without searing it first seems like it would turn out grey and meh since I feel like a major part of the flavor is the caramelization of the meat. I also can’t see any need for butter since I shred mine up and even after reabsorbing into the meat there is still a ton of the spicy vinegary liquid to dip our sandwiches into.

 

[mrodgers]

That's what I was thinking, too. And the two ways of making it seem very different, which adds to the like/dislike confusion.
But now I'm curious. We have two chuck roasts in the freezer. I'm gonna try both ways.

There are a lot of recipes that are like that, called the same thing but someone at sometime said, I don't like X so I used Y instead, thus creating a different dish but they still say it's the same thing.

To me it's like saying, I made apple pie, but I don't like apples so I used peaches. Changing ingredients in a recipe completely changes the flavor profiles and in turn, it's not the same thing.

 

[RedAngie]

There are a lot of recipes that are like that, called the same thing but someone at sometime said, I don't like X so I used Y instead, thus creating a different dish but they still say it's the same thing.

To me it's like saying, I made apple pie, but I don't like apples so I used peaches. Changing ingredients in a recipe completely changes the flavor profiles and in turn, it's not the same thing.

Reminds me of reviews on recipe sites.

One star (I’d give zero if I could)

I don’t like balsamic vinegar so I used French dressing. I didn’t have dried basil so I substituted cayenne pepper. My husband doesn’t like chicken legs so I used two pounds of baloney.

Horrible!!! I don’t understand how this recipe deserves 4.7 stars (out of 5).

 

[ronandannette]

Reminds me of reviews on recipe sites.

One star (I’d give zero if I could)

I don’t like balsamic vinegar so I used French dressing. I didn’t have dried basil so I substituted cayenne pepper. My husband doesn’t like chicken legs so I used two pounds of baloney.

Horrible!!! I don’t understand how this recipe deserves 4.7 stars (out of 5).

Funny! Now you've got my wheels turning about the potential of baloney and french dressing.

I very often tweak new recipes based on what I know we do and don't like but at that point I just refer to the result as "an idea I got on-line" (or wherever) and not the specific thing it was supposed to be. With this Mississippi Pot Roast though, it seemed pretty straightforward, so I just went for it, as-is. Horror-of-horrors; we're having dinner guests tonight** and I toyed with the idea of making it for that. SO GLAD I didn't; I would have been mortified.

**Close friends of ours who are much too civilized to impose any dumb noodle salads. They'll bring wine and flowers, like the good Lord intended.

 

[RedAngie]

Funny! Now you've got my wheels turning about the potential of baloney and french dressing.

I very often tweak new recipes based on what I know we do and don't like but at that point I just refer to the result as "an idea I got on-line" (or wherever) and not the specific thing it was supposed to be. With this Mississippi Pot Roast though, it seemed pretty straightforward, so I just went for it, as-is. Horror-of-horrors; we're having dinner guests tonight** and I toyed with the idea of making it for that. SO GLAD I didn't; I would have been mortified.

**Close friends of ours who are much too civilized to impose any dumb noodle salads. They'll bring wine and flowers, like the good Lord intended.

Sure, I sometimes substitute ingredients in recipes I see. But if they turn out bad (rarely) I blame myself and don’t claim that the recipe sucks.

I’m insulted by that snide noodle salad remark!!!

 

[ronandannette]

Sure, I sometimes substitute ingredients in recipes I see. But if they turn out bad (rarely) I blame myself and don’t claim that the recipe sucks.

I’m insulted by that snide noodle salad remark!!!

No offence intended Red. Let's just get this over with. I'll get the Flames tickets, you bring the (dumb) noodle salad.

 

[mrodgers]

Reminds me of reviews on recipe sites.

One star (I’d give zero if I could)

I don’t like balsamic vinegar so I used French dressing. I didn’t have dried basil so I substituted cayenne pepper. My husband doesn’t like chicken legs so I used two pounds of baloney.

Horrible!!! I don’t understand how this recipe deserves 4.7 stars (out of 5).

I do often adjust recipes a little bit. I was making stuffed peppers in the air fryer one night. I think it called for rice but didn't have any so I left that out. I wanted better meat so instead of ground beef, I used a Ribeye I had in the freezer. Not a huge fan of cooked green pepper, wonder if substituting mushrooms for the peppers would work? Then I needed to do something outside so I figured instead of the air fryer, I'd use the grill. So I seasoned the steak, tossed it on the grill for 2 minutes. Meanwhile I threw the mushrooms in a cast iron pan on the grill and sautéed them in some red wine. Poured the mushrooms over the steak, added some asparagus on the side also from the grill and it was the best stuffed peppers I'd ever had!

 

[TLSnell1981]

Funny! Now you've got my wheels turning about the potential of baloney and french dressing.

I very often tweak new recipes based on what I know we do and don't like but at that point I just refer to the result as "an idea I got on-line" (or wherever) and not the specific thing it was supposed to be. With this Mississippi Pot Roast though, it seemed pretty straightforward, so I just went for it, as-is. Horror-of-horrors; we're having dinner guests tonight** and I toyed with the idea of making it for that. SO GLAD I didn't; I would have been mortified.

**Close friends of ours who are much too civilized to impose any dumb noodle salads. They'll bring wine and flowers, like the good Lord intended.

I am Southern and never heard of this... BARF!

I use original Thomas sauce with Kahuna garlic salt plus a little Worcester. It's delicious!

 

[tvguy]

Yes, I make it on occasion in the winter. I saw it on the Today Show years ago and this is the recipe I follow. (I use sliced pepperoncini peppers)

https://www.today.com/recipes/slow-cooker-mississippi-roast-yoste-roast-t67621

Lord, pepperoncinis are a horribile thing to do to any recipe.

 

[fly girl]

Lord, pepperoncinis are a horribile thing to do to any recipe.

Different strokes for different folks!

 

[RedAngie]

Horror-of-horrors; we're having dinner guests tonight** and I toyed with the idea of making it for that. SO GLAD I didn't; I would have been mortified.

**Close friends of ours who are much too civilized to impose any dumb noodle salads. They'll bring wine and flowers, like the good Lord intended.

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.

 

[ronandannette]

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.

 

[Disneylover99]

Just coming back to this thread to say, I finally got around to trying a Mississippi pot roast for dinner today and we loved it!!!

I’ll definitely be making this again and again.

 

[Dakota731]

Don’t judge till you try it - it was melt in your mouth tender and juicy after eight hours. Though I never understand people who substitute a recipe to death then blame the poster when it doesn’t turn out!

 

[barkley]

i can't imagine enjoying this. the amount of liqufied fat even absent any butter is a turn off to me. i cook chuck roasts in the crock pot frequently for enchiladas, bbq beet sandwiches or to serve with pasta but i do them in the crock pot bags and drain the accumulated liquids off before returning it to the crock-pot to sauce-the amount that comes off even a moderately marbled and trimmed chuck roast is significant-i can't imagine consuming it no matter what it's mixed with to mask the flavor.