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.

Slow Cooker Mississippi Roast ... My Way

There'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. It's the roast that broke the internet.

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!

New Orleans Old Sober - Yakamein Beef Noodle Soup

Yak a Mein, New Orleans Old Sober Soup is most often made from beef, always includes boiled eggs, and is offered with condiments of soy sauce, hot sauce, Worcestershire sauce, and ketchup.

Yakamein Beef Noodle Soup

Known by a couple of different names and spellings, Yakamein (Ya Ka Mein) Soup, often just called "Yock," picked up the name "Old Sober" in New Orleans, for its alleged healing powers in warding off the after-effects and resulting hangover from late night French Quarter partying.

A popular soup in several areas of the United States, Yakamein, was sold mostly in neighborhood mom and pop bodegas of New Orleans in days past but became a lost recipe there for a bit. Maybe the flooding of Hurricane Katrina contributed to that in New Orleans.

Spicy Crockpot Italian Style Drip Beef for Sandwiches

A nice, spicy beef made in the crockpot with giardiniera and golden peperoncini, finished with sauteed sweet peppers, onions and provolone cheese & passed under the broiler to melt.

Spicy Crockpot Italian Beef

An Italian beef is a sandwich believed to have originated in Chicago, made of thin slices of highly seasoned beef, dripping with meat juices, and served on an Italian roll.

First, let's get this out of the way. Like all regional foods that I prepare and share here on Deep South Dish that originate from other parts of the country, this recipe is not meant to be representative of an authentic or even traditional Chicago style Italian beef in any way, shape or form. It's just a beef roast braised in broth, peppers, onions, and Italian seasonings, that makes a pretty darned good Italian Beef drip sandwich. Let's just agree to settle on calling my sandwich "inspired."

Spaghetti Daube is a well loved regional dish and a budget stretcher. A slow braised beef roast, it is cooked in, then shredded & returned to, a flavorful Creole sauce. Serve over spaghetti noodles.

Creole Daube and Spaghetti

Daube, pronounced dohb, in its French origins, is simply put, a stew of braised beef.

In years past, this version, more of a fusion of French Creole and Italian, was a popular dish along the Gulf Coast and among the population of the Point Cadet area of Biloxi where my family is from. I'm afraid that it has gone the wayside with the younger generations, and even those of us in the not-so-young-generation in these modern times.

Too bad, because it is both delicious and definitely not difficult at all to do.

Homemade Southern Beef Stew

A savory southern-style beef stew, made from chunks of seasoned chuck roast, a mixture of beef stock and water, loads of herbs, potatoes, celery and carrots, rich and loaded with flavor.

Classic Homemade Beef Stew with Vegetables

Like creamy butter beans, Homemade Southern Beef Stew is another one of those belly warmin', budget stretchin' meals that's pretty popular this time of year. The weather this weekend was absolutely perfect for it too.

This is an old standby beef stew recipe that I've used since the late 70s and have made very few changes to the basic recipe since then. It's a wonderfully savory stew, with loads of herbs (use fresh if you have them), rich and just full of flavor.

Mexican Shredded Beef

 

Tacos made with a shredded, well-seasoned Mexican style beef roast.

Mexican Shredded Beef for Tacos

Until I started reading up on them, I never knew that authentic Mexican tacos were made using shredded beef, rather than the Americanized version of Tex-Mex style ground beef tacos we are all accustomed to in the United States, and yes, even in our Mexican restaurants.

The other day I was at the grocery store and it happened to be one of the days that they reduce meat, because I noticed lots of yellow stickers from across the aisle in the meat case. So, I wandered over to see what they had and found a great chuck roast for just a couple bucks.

Oven Braised Beef Eye of Round Roast with Pan Gravy

 

An eye of round beef roast, lightly sprinkled with Worcestershire, soy sauce, seasoned salt, garlic powder and ground pepper, then wrap tightly with foil and left to slow braise in the oven.

Oven Braised Beef Eye of Round Roast

This braised eye of round roast is similar to the rump roast I recently posted, except that this one is made with an eye of round roast and doesn't require an overnight marinade, so it simplifies preparation time a little bit. I don't know about you, but I have the hardest time remembering to do things the night before sometimes.

You can also use a rump roast here as well, but if you're looking for a delicious top of the stove rump roast, stop by and check out this recipe for another delicious roast.

A delicious oven roasted rump roast that marinades overnight with a Greek seasoning, salt, pepper and lemon marinade, then coated with cream soup, topped with mushrooms and bacon, and it makes it's own mushroom gravy.

Oven Roasted Beef Rump Roast with Mushroom Gravy

This delicious beef roast is from a lady I love, known in Louisiana Cajun country as Miss Lucy. She has written several cookbooks {affil link} and her shows can sometimes be found on local public broadcast television or rural tv stations. Her recipes are what she calls "classic Cajun," and generally very basic.

Besides the typical Trinity, her primary seasonings are salt, pepper and hot sauce.

Of course, on occasion she also uses another couple of things, but you can rely on her cooking to be basic and simple Cajun country cooking, with rare exceptions like her more involved Crawfish Bisque. This particular oven roast beef she calls "The 'B' Roast," which she named so after the friend who gave the recipe to her.