Monday, May 16, 2016

The Rising of the Ol' Mississippi: Pot Roast, That Is.

The New York Times wrote about it, and ABC's Good Morning America reported on it - - it's the old "secret" recipe of the Mississippi Roast that is moving faster than the lips of the missionary ladies at a tea party. 

Ripley, Mississippi resident, Robin Chapman is the unlikely star behind the Mississippi Roast, a slow-cooking roast with surprisingly simple ingredients where it first made it's place in the church cookbook "Sharing Our Best," put together by the Beech Hill Church of Christ congregation. 

I do not hide that I am a "convenient vegetarian." I eat no lamb. I eat no pork, unless it is bacon and some Italian sausage. I eat very little chicken (white, not on bone), and I eat beef about once - twice a month. While I own a tried and true pot roast recipe that I keep in my head and have used for over 35 years, this recipe still intrigued me. 

So last week I finally decided to try it. I will admit, it took me a few months of reading over and over the ingredients. Now, I am the first one to say if you taste a recipe and you like it, or a recipe sounds good to you, follow the original instructions first, eat it and then tweak it later accordingly to taste. A pet peeve of mine is when someone omits ingredients, changes ingredients, and then gripes the recipe wasn't very good - - well, duh. Case in point - - 

A co-worker raved and raved over my grandmother's carrot cake I brought to a potluck. I wasn't keen about giving out the recipe, but I finally did for this particular co-worker who even asked if she could take an extra slice of this moist rich cake home. When she saw the recipe, she griped that it had a cup of vegetable-type oil in it. It overwhelmed her so much that I finally said, "Either make the cake or don't."  She did, and cut the oil by half, to which she would later tell me that she baked the cake, but griped at me that the cake was too dry and she didn't understand why. By now you must be wanting the ingredients to the Mississippi Roast. 


Photo from NY Times

Now don't do what the New York Times did. Sam Sifton over thought the recipe and added mayonnaise, dill, buttermilk, and it just got ridiculous. Sorry Sam. Again, stick with the basic recipe, and just walk away for about eight hours. You will need: 

In order, place in your oven slow cooker or crock pot

4-5 lb beef chuck roast. 
1 pack of dry Ranch Dressing Mix - 1 oz. size (Do not add buttermilk and mayo like Sam did)
1 pack of dry Au Jus Gravy Mix  - 1 oz. size
1 stick of butter
4-5 whole pickled pepperoncinis 
1/4 cup (or more if you like spicy) of the juice from the pepperoncini jar.


Photo from Pinterest
Sprinkle the dry mixes over the roast. Add the full stick of butter. Place the pepperoncinis on top. Sprinkle over the pickled pepperoncini juice. Put lid on pot. Place the oven slow cooker on 250 degrees or crock pot on low setting. Walk away. Seriously. Walk away and come back in about 5 hours or so. Let it cook for a few hours or more until the roast just falls apart. I gave the roast almost seven hours of crock pot cooking time. It's really fool proof. 

How to serve? As a typical pot roast and add potatoes or rice on the side, and be sure and use the gravy it makes. Add a touch of water or pickle juice to thin to desired consistency, if you wish. A popular way is to use it as sandwiches between a baguette like an Italian beef sandwich topped with melted provolone cheese. I think the next time I prepare it, I am going to use tortillas for one of the meals and make tacos, adding fresh chopped onions and cilantro on the side. 

All I can say is I have a new pot roast recipe that I will no doubt expound upon, leaving my former recipe in the cobwebs of my mind. 

My results - right out of the oven. 
Wine pairing? Even wine writer, Eric Asimov of The New York Times chimed in on this recipe and suggests a red wine, of course, and with many choices. He suggests to use an Italian red with plenty of acidity such as a Brunello di Montalcino, Nero d’Avola, or even a Ripasso Valpolicella from Veneto. Want to look at a Spanish wine, try a Garnacha-based wine, or if you want to head to France, once again a grenche from southern Rhône, like a Gigondas or a Châteauneuf-du-Pape. Even better, a Malbec from Argentina, or Walla Walla, Washington  will be perfect. 

My choice would be a Ripasso or a Malbec. Cheers! 

11 comments:

  1. I'm going to have to make this, thanks, Catie!

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  2. Recently a troll by the name of "bottoms up betty" wrote several comments under this post. I have since removed them. The comments were removed because they held no positive discussion to this post. They were blatant attacks and they were escalating. This is my blog and Blogger gives me the tools to determine how I wish to manage my comments. And yes "betty," this is how I roll. If you do not like it, once again as I expressed earlier, you are welcome to start your own blog.

    "betty" made a reference that the recipe wasn't my recipe. Correct. However, if "betty" had taken the time to read the blog of the Mississippi Pot Roast, there is no where in the above where I made mention it was my recipe. I gave the history on the origin of the recipe, along with the author and the church cookbook where it first appeared. The first sentence of this article gave a link to the New York Times and ABC. I pointed this out to "betty" and she would not acknowledge it, and instead looked for other things to accuse me of.

    "betty" also made a reference how easy pot roasts were to prepare, and made a reference that I didn't know how to cook. Yup, they are. Pot roasts are Cooking 101. I have a tried and true pot roast recipe I have been using for over 30 years with no help from packages. Again, "betty" did not read very thoroughly; or perhaps "betty" did not want to read very thoroughly.

    The post about this pot roast isn't so much about the recipe, it's more about the phenomenon of it all. Yes, the recipe had rather "swept" the nation. As I had pointed out, I had to read the recipe several times because I could not believe the ingredients of what I was reading.

    As our troll "betty" pointed out, indeed - - the pot roast is laden with sodium and dextrose. But nobody said you have to eat this pot roast every day. It also lays a judgement on mom's everywhere who have been using this recipe for several generations, so if a recipe can bring people together at the dinner table, who are we to judge? Unless "betty" is a totally 100% "clean eater," she can jump on her pulpit someplace else - - not here.

    By "betty's" ongoing comments, it would appear that "betty" assumes I am a novice blogger. Sorry "betty," I am not. I have been blogging now for over 10 years, and have taught blogging in classes and seminars, as well as been a guest speaker at blogging and social media conferences.

    This blog will not put up with bad and threatening behavior. Buh-bye "bottoms up betty."

    ReplyDelete
  3. and, btw... i read very thoroughly... aside from the added artificial crap, you shamed another food writer...
    your condescending tone is a real turnoff... especially you making fun of a person who wanted to make your cake recipe a bit healthier... you come off as a "know it all" and speak down to people...
    and you should brush up on your grammar... "most proudest"?
    my english lit professor would be rolling in his grave laughing... cheers!

    ReplyDelete
  4. Oopsie! Someone's bottom keeps waking up on the wrong side of the bed! Thank you Miss Catie for a reminder about this roast! My mom in-law saw it last fall on TV and it's become a fam fave. I jog and eat pretty clean on work days, but what good are weekends if you can't have a side of sodium and dextrose once in awhile? If Bottoms really had an English lit prof, he'd be rolling in his grave for Bottom's overuse of ellipses after every sentence and her denial of capital letters. Keep on blogging. Ignore the haters. They operate on misery. JJ

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  5. Thanks JJ for the kind words, reassurance - - and most of all for the good laugh. Glad to hear you enjoyed the recipe. Have a wonderful day.

    ReplyDelete
  6. i'm sure there is a way you can block me but, frankly, i think you're enjoying the attention and the drama :)
    signing off... my job is done, betty.

    ReplyDelete
  7. Well, we've all had run ins with individuals such as the intoxicated Betty. The poor creatures that hide behind faux identifies and have no life, other than trying to stir the pot hard enough so that their personal demons are forced on others in hope of finding a sparing partner and gaining the childish attention they crave. Sad, isn't it?


    I made this recipe today. It was wonderfully easy to put together and excellent! There might be enough meat left for one sandwich, two if they are small. The only reason there are any leftovers at all, is that the diners were being polite and not taking a third or was it a fourth? helping. I will make this again when I have family over.
    It smelled so good, one person at the dinner table, who is trying to only eat a vegan diet, had multiple helpings.
    Thank you, Catie, for sharing this recipe, I have never seen it before and I don't care that you did not 'invent' it.

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  8. Thank you, Gretchen! I am glad to hear you enjoyed this recipe, especially since I know you are a from scratch "cooker," as well as a healthy eater. Thanks again!

    ReplyDelete

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