|Mississippi Roast, made using a rump or chuck roast, but with my own signature and minus the full stick of butter. A moist, tender and delicious roast with a wonderful gravy and a nice spicy bite.|
Mississippi Roast ... My WayThere's a roast blazing across the interwebs and the world of Pinterest called "Mississippi Roast," and if you google it, you'll find it everywhere.
In the beginning of making this, like most others, I had no idea where the recipe began, or even how the recipe got the name Mississippi attached to it, because best I could figure, somebody who threw it together one day must have just happened to be from Mississippi.
Well, I'm here to set the record straight on that!
One day while watching GMA, lo and behold, there was Ripley, Mississippi resident Robin Chapman on my television, claiming ownership, stating that back in the 1990s her daddy's sister gave her a similar recipe for a roast beef sandwich, but that it was highly spicy, so she altered it to make it milder for her children and this was the result.
It seems that the original recipe was likely the ever popular Three Envelope Roast everybody knows and loves, but Chapman made a swap, exchanging the Italian dressing for a packet of Ranch dressing. She says she actually never called her recipe "Mississippi Roast," just roast, but her lifelong best friend, Karen Farese, contributed the recipe to their hometown church cookbook, and Robin says that a blogger shared it from there, another blogger shared it, it made its way to Pinterest, and soon after went viral, gaining the name Mississippi Roast along the way, and making it one of the most popular recipes on the internet today.
Essentially, you add a raw chuck roast to a slow cooker, sprinkle an envelope of dry ranch dressing mix and envelope of au jus mix on top, and then you plop a full stick of butter on top, along with a 4 or 5 pepperoncini peppers, cover and cook on low for about 8 hours. No liquid is added at all. Just the butter, which ironically in the GMA segment, was not mentioned. GMA apparently picked up on this story from an article published by The New York Times of all places
Okay. Indeed, I am a lover of butter like anybody else, no doubt, and of course, you could add a stick of butter to just about anything and make it très délicieux, but even I think adding a full stick of butter to an already fatty chunk of beef might just be, well... a tiny bit excessive - yes, even for this Mississippian.
No offense meant to those of you who have tried the original Mississippi Roast and already love it, butter and all, but I was curious enough to give this a try. Minus the stick of butter. And with my own spin. And, well... if you enjoy cooking, you know how it goes. Once I got started adding my own signature to this Mississippi Roast... I just really couldn't help myself. Even Robin admits the recipe is easily modified, so I've taken her up on that!
So.... what do you get when you combine some of the elements of my Old Fashioned Pot Roast, with some from a Coca-Cola Roast, Italian Beef Roast, and 3-Envelope Roast? The BEST roast ever, that's what! All four of those recipes are stand-alone, incredibly fantastic beef roasts, and every one of them is in my regular rotation of Sunday Suppers, so I thought why not take some elements from each and see how it works out?
Pickled jalapenos, golden peperoncini and giardiniera are all staples in my fridge, for one, because I love those Italian Beef Sandwiches. Golden peperoncini is a mild, sweet pepper with just a hint of heat, and giardiniera - often referred to as hot mix - usually contains hot peppers such as serrano, an extremely hot chile pepper, that provides a spicy kick for this roast. I didn't want it too spicy, so I put them in whole, just to add the flavor and a nice punch of heat. Puree the veggies and add those to the gravy for extra flavor if you like the heat.
To make up for the loss of butter, I thought the recipe could benefit from some little changes that don't take much time, but add lots of flavor. So I studded the roast with garlic.
I seared it, and sauteed some sliced onion in the drippings.
Added some chunks of celery to the crockpot. The original recipe is a basic dump recipe, just sprinkling the envelopes over the top of the roast, but I decided to whisk together the envelopes with a little Coke and some herbs. If you don't want the sweetness from the Coke, you can sub in beef broth, beer, wine or plain water.
Added a bay leaf, a whole pickled jalapeno, 4 golden peperoncini peppers and 1/2 cup of Italian mix giardiniera. Poured the seasoned Coke in, and left out the butter, adding only 1 tablespoon at the end, to finish the gravy. This roast does have a nice spicy bite to it. To make it milder, leave out the jalapeno and giardiniera, but the golden peperoncini will give it just a bump of heat, though you can certainly leave those out too.
Best. Pot Roast. EVER.
And, because it's not braised in anything but its own natural fat, it's much more sliceable, where the butter braised roast tends to shred.
One note. If you do decide to try the original with the full stick of butter, just leave out the liquid and be sure to use unsalted butter. There's plenty of sodium present in the packaged mixes, so don't be tempted to add any additional salt to the roast either.
Here's how to make Mississippi Roast ... my way.
Recipe: Mississippi Roast ... My Way©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 8 hours | Yield: About 6 to 8 servings
- 3 to 5 pound boneless beef rump or chuck roast
- 3 cloves of garlic, cut into slivers
- Freshly cracked black pepper
- 1 tablespoon of bacon drippings or vegetable or canola oil
- 1 stalk (rib) of celery, cut into chunks
- 1 medium size onion, halved and sliced
- 1 envelope of dry ranch dressing mix
- 1 envelope of dry brown gravy or au jus mix
- 1/2 teaspoon of dried thyme, crushed
- 1/2 teaspoon of dried rosemary, crushed
- 1 cup of Coca Cola Classic
- 1 large bay leaf
- 1 whole jalapeno (I used pickled)
- 4 golden peperoncini peppers
- 1/2 cup of Italian mix giardiniera, optional
- 1 tablespoon of unsalted butter
- 1 tablespoon of cornstarch
Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut. Season roast on both sides with pepper. Heat 1 tablespoon of fat or oil in a large skillet and brown roast on both sides. Add the celery chunks to the bottom of a 6 quart slow cooker and place roast on top. Add onion to skillet and cook for 3 minutes. Transfer to top of the roast.
Meanwhile, whisk together the ranch dressing, gravy mix, thyme and rosemary. Add the Coke and whisk in until well blended; set aside. Add the bay leaf, whole jalapeno, peperoncini and giardiniera to the top of the roast and pour the Coke mixture over the top. Cover and cook on low for 7 to 8 hours, or on high 4 to 5 hours. Total time will be dependent on size of roast.
To thicken gravy, use a long fish spatula to remove the roast and loosely tent with foil to keep warm. Skim any excess fat off the top of the juices and carefully transfer the contents of the crockpot to a saucepan. Stir in the tablespoon of butter. Make a slurry of a tablespoon of cornstarch with just enough water to dissolve the cornstarch. Whisk into the gravy, bring up to a boil, reduce and simmer until thickened.
Serve with the gravy and my Everyday Mashed Potatoes or Steamed Rice and Southern Green Beans or a nice mixed garden salad.
Cook's Notes: If you don't want the sweetness from the Coke, substitute 1 cup of water, low sodium beef broth, wine or beer, in place of it, or if you're adventurous, eliminate the liquid and add that whole stick of unsalted butter on top, like in the original "Mississippi Roast." There's plenty of sodium present in the packaged mixes, so use unsalted butter, and don't be tempted to add any additional salt to the roast, either way. This roast does have a nice spicy bite to it. Golden peperoncini are a milder, sweet pepper with just a hint of heat, but to make it milder leave them out, along with the jalapeno and giardiniera. Puree the veggies and add those to the gravy for extra flavor.
Variations: Also excellent on pork roast, ribs or chops. Cut one (3-1/2 to 4 pound) rack of baby back pork ribs, into 3 to 4 rib sections. Substitute garlic powder and season and brown ribs as above. Proceed with recipe, except substitute pork gravy mix. Cover and cook on low for about 6 to 8 hours. May also use boneless, skinless chicken thighs and chicken gravy.
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©Deep South Dish
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