Mississippi Roast, So funny, anyone made this? The NYT remake looks good.

So many variations on this crockpot roast. I like the re-work they did for it, not using packaged

mixes, although I have no qualms about using packaged stuff myself. I use less of it these days, but I'm no purist for sure. I had to reply to one of the comments that says she won't even look at the recipe because she doesn't want the chemicals, blah blah blah. If she looked at the recipe she would see that they did away with the "chemicals" from the packets. Geez. Annoys me to no end if they don't even look at the recipe.

 
I've been making it for a few years now. I got the recipe from a friend...

It is very good. I always add extra pepperoncini to mine as well.

 
Also funny, I had an aunt on a low salt diet and she made a version of this with onion soup mix and

cream of mushroom soup . She was so proud of herself because she said hadn(t added any salt.

 
Hers (Ree's) is a recipe I have made for 20 years or so from a recipe from an AOL board!! It makes

a GREAT sandwich. Mine has nothing but the peperoncini dumped over a piece of chuck or rump in the crockpot which really can't get any easier!!. I call it "Italian beef"--put some cheese on the sandwiches, wrap in foil and heat to melt the cheese.
The article is very interesting and when I realized the basis of the recipe I really do wonder what the "ranch" treatment adds/does. The one I make can get pretty spicy depending on the peperoncini (I use a hot 'n sweet sliced pepper mix) and I might try it without any of the hot peppers to tone it down for some friends.

 
It doesn't have a "ranch" taste at all. I think you could easily sub

some garlic and onion powder, salt and pepper, and maybe a little dill and/or parsley and get the same end result. The liquid created is more like au jus and not a creamy gravy.

 
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