"You Might Also Be Interested In..."
Such is how I suddenly was inundated with recipes for Mississippi Pot Roast. What the hell is that, you may ask? Well, I was curious enough to dive in and then make the big trip down the food hole and tried a recipe myself.
Now, as I detail it below, it will sound sort of normal pot roasty to you. But there are two very specific ingredients that turn a regular pot roast into Mississippi Pot Roast. And, by the way, it's quite tasty.
Start with a 2 to 3 pound chuck roast. Salt and pepper it liberally and let it sit for an hour or so.
Pre-heat your oven to 325 degrees. Slice up one large onion and two carrots.
In a Dutch oven, add two tablespoons of vegetable oil and get it nice and hot. After patting the meat dry, put it in the Dutch oven and sear it nicely on all sides. About four to five minutes per side. Remove the meat.
Add another tablespoon of oil and lower the heat to medium. Scrape up all the brown bits on the bottom and then add the onions and carrots. Let them cook for about five minutes.
Now pour in 1 1/2 to 2 cups of beef broth. Add a packet of au jus gravy seasoning. Add three tablespoons of flour. Stir it in till it dissolves fully.
Add one-half stick of butter (4 tablespoons). Nestle the meat back into the pot.
And now here are the two WTF ingredients.
Add one packet of ranch seasoning.
And then open up a jar of pepperocinis. Add about ten of them to the pot along with about a 1/4 cup of juice from the jar. This adds a nice little kick to the pot roast.
Cover and put in the oven for three hours. Midway through the oven process, give it all a stir and flip the meat.
Serve over mashed potatoes or egg noodles. Or do what I did...over German spatzle.
This is a hearty meal for a chilly night in Mississippi. Not that I've ever been there.
Dinner last night: Salad.
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