Mississippi pot roast

[LaDonna]

One of our family favorites

 

[tzolkin]

intersting, my husband LOVES banana peppers, maybe I will change it up next time.

We have done different combinations of spicy and mild banana peppers instead of the pepperoncini when we have prepared it for people who prefer less heat. My family considers vinegar to be an essential food group, so it's more about the tangy vinegary pepper juice in the meat than the spiciness.

 

[wenrob]

My DD came home with the recipe from one of her chefs so we call it “Chef Amy’s.” I’ve tweaked it over the years. My basic seasoning for meat- Lawry’s, black pepper and garlic powder- about a cup of low sodium beef broth, half a packet of Au jus mix, half stick of butter, however much dry ranch “looks right” and a generous amount of sliced pepperoncinis with juice. We shred it up for sandwiches on toasted rolls with garlic and Parm.

 

[Southernmiss]

Learn about something new all the time.
My entire paternal family is native to, and still resides in, Mississippi, and I've never once, in my nearly 60 years of life, heard of Mississippi pot roast.
Maybe it talking referring to the river and not the state? That would explain it
Or do I put it in the same category as Nashville Hot Chicken, which I'd never heard of till about the past 10 years, or less, despite having moved to Nashville when I was 2 and living within a few hours of it since. Having quizzed anyone I grew up with we came to the same conclusion, it's a new invention since Nashville became a destination outside of those coming for country music. None of us get the bachelorette thing, but that's a whole other subject.....

It's a new thing created by one of those let me cook something in the crockpot every day and write a cookbook about it authors from Mississippi. She went on talk shows and it went viral.

I am from Mississippi and I have made it and added my own extra seasonings and vegetables like new potatoes, carrots, onion, mushrooms, garlic and bay leaf. I'm one to use banana peppers instead of pepperocini, too

 

[Mrs.AMC]

It's a new thing created by one of those let me cook something in the crockpot every day and write a cookbook about it authors from Mississippi. She went on talk shows and it went viral.

I am from Mississippi and I have made it and added my own extra seasonings and vegetables like new potatoes, carrots, onion, mushrooms, garlic and bay leaf. I'm one to use banana peppers instead of pepperocini, too

It sounds pretty tasty wherever it came from
Think I’ll put it on the list to try out this fall sometime

 

[prairie_girl]

Didn’t know what it was, googled it, and instantly knew, as soon as I saw the word ranch, that I would never make it.

 

[fly girl]

Didn’t know what it was, googled it, and instantly knew, as soon as I saw the word ranch, that I would never make it.

If it is ranch that is the killer, try it with Italian that's how I (and a few others on here) have always made it.

Never used ranch.

 

[mrodgers]

I'd never heard of this, interesting recipe...I'm not much of a fan of dry ranch seasoning though, but looks worth a try once.

I can't stand ranch dressing, but love ranch seasoning for beef. I like it on a roast and sometimes mix it in hamburger.

 

[mrodgers]

Learn about something new all the time.
My entire paternal family is native to, and still resides in, Mississippi, and I've never once, in my nearly 60 years of life, heard of Mississippi pot roast.
Maybe it talking referring to the river and not the state? That would explain it
Or do I put it in the same category as Nashville Hot Chicken, which I'd never heard of till about the past 10 years, or less, despite having moved to Nashville when I was 2 and living within a few hours of it since. Having quizzed anyone I grew up with we came to the same conclusion, it's a new invention since Nashville became a destination outside of those coming for country music. None of us get the bachelorette thing, but that's a whole other subject.....

I found this on Southern Living

The origin of the Mississippi Pot Roast, however, can be traced straight back to Ripley, Mississippi, resident Robin Chapman, who adapted a recipe given to her in the 1990's. In an effort to make her aunt's pot roast recipe less spicy and more palatable to her children, Robin changed it up a bit, thus creating a brand-new recipe (because that is how new recipes come about, right?).

Her family loved the new variation, so Robin put it in her regular rotation. She later shared the recipe, simply dubbed the roast, with her life-long friend Karen Farese, who eventually contributed the recipe to a cookbook compiled by her church, the Beech Hill Church of Christ. At this point the recipe was known simply as roast beef.

 

[_19disnA]

Never heard of that recipe but sounds like a chuck roast cooked with peppers in a crock pot. Don't own a crock pot and don't care for the taste/texture of any type of cooked peppers so not something I would even make. Usually if you look around enough online you can probably find multiple explanations of how some recipe originated.

 

[kanerf]

I'd never heard of this, interesting recipe...I'm not much of a fan of dry ranch seasoning though, but looks worth a try once.

It looks like some recipes call for Italian dressing mix rather than ranch.

 

[lynxstch]

Is it made from possum or muskrat??

This made me LOL. We actually used to have a place close by here called Road Kill Cafe. We ate there, once. When I saw what was on the menu at the time (this was years ago), I chose to have just a salad, lol! I see there is still one in PA, but not sure if it's the same one that used to be around here, or if they still serve the same things. Wish I could find an old menu of the other one to post, if I come across it, I will add it to this thread.

 

[mrodgers]

Never heard of that recipe but sounds like a chuck roast cooked with peppers in a crock pot. Don't own a crock pot and don't care for the taste/texture of any type of cooked peppers so not something I would even make. Usually if you look around enough online you can probably find multiple explanations of how some recipe originated.

I don't eat the peppers. They are to flavor the meat, not eat. So the texture doesn't matter, and it's not peppers, it's pickled peppers so the flavor isn't of peppers. It just basically gives the meat a little bit of kick, as in it adds a little spice to the flavor of the meat.

 

[tzolkin]

Didn’t know what it was, googled it, and instantly knew, as soon as I saw the word ranch, that I would never make it.

I had no idea the recipe used ranch until I saw this thread and I have been making it for many years. The recipe I had seen used a packet of zesty Italian, but you can also just season the meat with grill seasoning or your own blend of spices before searing it.

That said, to me there is quite a difference between powdered ranch seasoning and actual ranch dressing.

I don't eat the peppers. They are to flavor the meat, not eat. So the texture doesn't matter, and it's not peppers, it's pickled peppers so the flavor isn't of peppers. It just basically gives the meat a little bit of kick, as in it adds a little spice to the flavor of the meat.

I use very thinly sliced pickled peppers (pepperoncini/banana/etc) instead of whole ones like I'm seeing in some of these recipes. So mine tends to dissolve completely under pressure when cooked long enough and is shredded into the meat, so there's really no pepper texture left. Just the vinegary/spicy flavor like you said. I'm thinking the other poster was probably imagining like the texture of chunks of cooked bell peppers.

 

[Micca]

Is it made from possum or muskrat??

I prefer crawfish: the lobster of the mighty Mississippi

 

[easyas123]

I prefer crawfish: the lobster of the mighty Mississippi

As someone who actually lives in a area where there is Muskrat Season, I too would prefer crawfish!

 

[Cannot_Wait_4Disney]

Is it made from possum or muskrat??

Dis someone say "muskrat?"

 

[pens4821]

I read about this recipe on another board 10+ years ago. It was called a butter roast there. I didn’t make it u til maybe 5ish years ago, but now that I have I’ll never eat a roast the old fashioned way again. It’s delicious!

 

[ronandannette]

Is it made from possum or muskrat??

Honestly, the one I made tasted like it was, or at least how I imagine those overgrown vermin would taste. I tried it today for the first time. I'd never heard of it before but reading the thread, it sounded like it had potential and nothing could be easier. Got the crock pot going before I left for work this morning and when I walked in the door tonight, I knew we were in trouble. Just the smell was off-putting. I followed the recipe precisely; even bought chuck (know as blade here), which I never do. We all hated it. It was greasy (why the butter? it's already a marbled cut) and just somehow "stale" tasting, which I presume was the weird way the powdered ranch mix translated when cooked. Overall rating zero stars.

 

[RedAngie]

Honestly, the one I made tasted like it was, or at least how I imagine those overgrown vermin would taste. I tried it today for the first time. I'd never heard of it before but reading the thread, it sounded like it had potential and nothing could be easier. Got the crock pot going before I left for work this morning and when I walked in the door tonight, I knew we were in trouble. Just the smell was off-putting. I followed the recipe precisely; even bought chuck (know as blade here), which I never do. We all hated it. It was greasy (why the butter? it's already a marbled cut) and just somehow "stale" tasting, which I presume was the weird way the powdered ranch mix translated when cooked. Overall rating zero stars.

Awww, sorry it didn’t work out.

Maybe actual opossum would have been tastier.