[MarlinMark]

I learned of this extremely easy recipe on the world wide inter-webs. Google it up and give it a try. I liked it a lot....think pot roast because I added taters and carrots with 2hrs to go in the 8 hr crockpot time. My wife thought it was "OK."

Definitely worth a try due to the simplicity alone. This meal would be super easy in a Dutch Oven in camp too. Just have to tend coals to make sure you are going low and slow.

Mark

 

[Bill Rogue V.]

Mark, thanks for this thread. I hadn't heard of this roast before. It looks beyond awesome, and so simple!

http://www.thecountrycook.net/2015/04/crock-pot-mississippi-pot-roast.html

 

[MarlinMark]

Sure thing Bill. Surprise the Mrs. with this one soon.

 

[Bill Rogue V.]

Starting this baby in the morning.

:meme:

 

[Bill Rogue V.]

Seared and in the Crockpot for eight hours on low. Our house is going to smell real good today!

:excited:

 

[gettin' fishy]

Let me know how it turns out. Looked at a few recipes last night. Interesting combination of ingredients but it must not be bad based on all of the different recipes.

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[Bill Rogue V.]

And here, from the New York Times, is the humble backstory on this recipe:

http://www.nytimes.com/2016/01/27/dining/mississippi-roast.html?_r=0

 

[Bill Rogue V.]

The roast was incredibly tender and flavorful. We pulled it like pork, per the recipe, and served it on a bed of mashed potatoes with fresh steamed green beans. My wife is usually not wild about beef, but this roast made her effusive.

:meme:

 

[MarlinMark]

I'm glad you guys liked it. I put some cut veggies in for the last hour and thickened the au jus to gravy when I made mine. Rich gravy.

 

[Bill Rogue V.]

Been two weeks since I last made this. Time to do it again!

:meme:

 

[Mark Youngblood Sportfishing]

I made this using an elk roast and it was yummy!

 

[gettin' fishy]

I'm going to try it on Thursday with a deer roast

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[gettin' fishy]

I have to go into work 3 hours early tomorrow. I really don't want to be getting up at 2am to get everything ready. Would it hurt anything if I seared the meat tonight and got everything else ready and put it back in the fridge? This way I just have to drop everything in the crock pot on my way out the door.

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[CptnMorgan]

It's roasts like this that makes me realize that sometimes a simple dish, like a pot roast, that you have cooked for years can be considered new.


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[gettin' fishy]

Well I just got the thing shredded. Not too bad all things considered. Flavor was good but it was drier than I was hoping for. But I used about a 2.5 - 3lb deer roast with virtually no fat on it and it cooked for almost 13 hours. Definitely worth trying again on a day that I'm home to monitor the doneness.

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[waterbobber]

If you poke a lot of holes in the roast and brine it overnight in a strong (2tablespoons salt per quart of water) and beef broth Au jus or French onion soup mix solution it will be Lots better! Let that salt and broth permeate the meat overnight. Also, the holes will provide a place for the butter to melt down into the roast. I make the holes by stabbing and twisting a filet knife blade in the meat. You can shove little plugs of butter and garlic in there to get things started before cooking.

 

[Bill Rogue V.]

Omigosh! The thought makes my mouth water.

 

[Bill Rogue V.]

Made this yet again last night. We can't get enough of it. Now I have my physical therapist hooked.

BWAHAHAHAHAHA!

 

[oldsweng]

Recently made this using an electric pressure cooker. 1.5 hours start to plate and it was plenty good.

 

[pharmseller]

Tag for elk sirloin

Might need to add a couple pieces of bacon since the meat is so lean.





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