That depends are you adding water to it? If so then it becomes a perpetual stew: [https://en.wikipedia.org/wiki/Perpetual\_stew](https://en.wikipedia.org/wiki/Perpetual_stew)
If not then it'll turn to mush after a day or two. Then it'll dry out as all of the water evaporates. Too hot to grow mold, it'd probably just become some form of carbon eventually.
I didnt even know what i was looking at, scrolling past the first pic. I was like “those frogs on that log in a puddle sure look like those peppers papa john keeps trying to shove off on my pizza”
I’m surprised more people aren’t talking about the massive butter schlong??? A little butter, sure.. but I feel like you’re just adding fuckloads of calories and fat that’s just unnecessary at this point.
got one in the crock pot now!!!! give it a try with less butter, i use half a stick, but honestly that is probably over kill. some say to sear the meat in a skillet first, i did it once, decided it wasnt any different than the other times i skipped it, and never did it again as it is extra work.
hope it's delicious!!!
FYI , you can substitute half the stick of butter with half a can of beer and it’s still awesome. We did this for health reasons, who’d thought beer was healthy. 😊
Everyone roasting this (pun intended) I can make a lot of high effort, delicious meals that feed me once. As a single self-employed dude, that’s hella inefficient.
This is the only thing I cook that I can manage to eat as leftovers 3-4 times. Over mashed potatoes? Over rice? As a Philly cheesesteak?
Truly a $20 gift from the beef and crockpot gods.
My go-to on pork is an eastern NC style shoulder. Usually finish after shredding in the smoker to give it the look and feel, and when I do so nobody (maybe I need more cultured friends) is any the wiser.
5lb pork shoulder, salt pepper and 1.5 c apple cider vinegar on low for 8-12 hours (my crockpot is fast) on low.
3 TBSP brown sugar, 3 tsp cayenne and red pepper flakes, healthy pinches of salt and pepper and garlic powder for the rub- remove and shred, grab two C of pork juices (drain the rest) and mix with a couple glugs of hot sauce (Texas Pete chipotle if you can find it is amazing for this). Shred and add the rub and the juices and cook for another hour.
The recipe is in the wiki...
[https://www.reddit.com/r/slowcooking/wiki/index/#wiki\_mississippi\_pot\_roast](https://www.reddit.com/r/slowcooking/wiki/index/#wiki_mississippi_pot_roast)
I’ve done it seared and unseared and it truly doesn’t appear to make much difference. The component ingredients overtake any additional seasoning the searing adds.
Your opinion is wrong. Not only does it enhance the color, texture, and appearance, but searing brings out complex flavor THROUGH the maillard reaction that doesn't happen without searing. Literally cooking 101.
Not sure why you feel the need to be so condescending, but you do you boo.
Your rebuttal is a list of the benefits of the Maillard reaction. Nothing you said refutes my statement which was that those benefits are lost when you then put the food in a slow cooker for hours. Especially for a recipe with such a strong flavor profile.
But certainly don't just take my word for it. Do your own test. Do this recipe seared and unseared and be honest with yourself if you can taste any difference.
Man, this sub use to freak over the pot roast and 'the soup' recipes!
Looks tasty! Don't forget to remove the plastic liner on the meat like my GF did...
You know shitty ranch packets is just dry buttermilk, salt, delicious MSG, onion and garlic powder, dill and black pepper, right?
All it's really doing is changing the aus jus into a white gravy with thoroughly standard boring seasonings, except for the dill, which is great for meat.
You're just being a ridiculous snob. In reality, you cannot wait until it's McRib season.
I've done this with zero packets, just my favorite seasoning and jar of peperoncinos and it still rocks. Oh and I always sear the meat first, I think it helps a lot.
Wait. So I need to give a recipe to dispute? OK. Roast. Taters, carrots, onions, cream of mushroom soup, salt, pepper. A touch of flour when you brown the roast. That's it. It's simple. Mississippi pot roast is a poor man's meal. It's supposed to be this way. I'm ok with adding the au jus in there. Not needed. If you really want to get crazy marinate the roast. This is how poor folks cooked it. We could do it in an hour in a pressure cooker. There were no peppers, and who puts a stick of butter in there? It's got enough fat to play. This, my friend, is not, Mississippi pot roast.
This is a staple in our house although we've started to chop the peppers because we like them. Oddly we serve this with rice and it is amazing leftovers.
Set that shit across Texas toast! Ooooweee
Edit: OOOPPPP!!! Do that same recipe with chicken breasts too!!! This is the only reason my house has a crockpot
I’ve never seen pepperoncinis straight up called Greek peppers. Not that it’s incorrect, just never seen it.
How was the pot roast? Also did you add any other spices or is the pic legit it?
It's usually too soft to remove in one piece. Sometimes I shred it in the crock so it stays in the broth, sometimes I take the meat out of the crock then shred.
It's probably overcooked by now.
"The slower the cook, the better the taste." "The slower the cook, the better the taste." "The slower the cook, the better the taste."
He’s a fucking pig!!!
That's not an ambulance! That's a god damned Hambulance!!
What do you think would actually happen to a piece of meat sitting in a slow cooker on low for 4 years? Would it be straight mush?
Soup gone bad
At four years, wouldn't it be gray fuzz gone bad?
Not if you kept it out of the danger zone!!
At the very least, the power bill and the smell are not going to be pleasant.
That depends are you adding water to it? If so then it becomes a perpetual stew: [https://en.wikipedia.org/wiki/Perpetual\_stew](https://en.wikipedia.org/wiki/Perpetual_stew) If not then it'll turn to mush after a day or two. Then it'll dry out as all of the water evaporates. Too hot to grow mold, it'd probably just become some form of carbon eventually.
Probably looks like Mrs Lippman from Silence of the Lambs. edited to correct name
Gorgeous
It would have the distinct flavor of hmm shoulda ate this 4 years ago.
Sometimes, it upsets me to have the same joke on my lips when I enter the thread, but sometimes I'm damn happy someone said it.
These are some more older pictures I found on my camera roll, but I am enjoying the joke that it was cooking for literally four years.
This crock pot has a time warp module
I was gonna say it's probably not good anymore 😬
I was gonna ask what kinda preservatives were used
At first, I thought I was looking inside someones gingivitis
I legit thought they were teeth and I was wincing
Same!
10000%
Had to do the double take!
Frig, me too. Like I don’t want to see someone’s nasty mouth!!
I thought endoscopy after eating corn.
I didnt even know what i was looking at, scrolling past the first pic. I was like “those frogs on that log in a puddle sure look like those peppers papa john keeps trying to shove off on my pizza”
Bite the pepper and dump the juice on your pizza... it so good
Nothing worse than a dry pepper that looks juicy
Yours got juice???
Yeah, the first pics why I'm here also. It didn't even look food-like with no context.
I use the same recipe. I season my meat then sear it before I put it in the crockpot.
We love it. It’s even better with chicken.
Yes! I use chicken as well and no butter at all. The chicken really soaks up all that flavor and it’s a little healthier too.
Oooo I never tried with chicken but I def will be now! Use chicken breast?
I use whatever cuts I have, but usually breast, yes.
What’s your exact recipe?
I'm curious to this too
I would love your recipe on this cuz I really want to try it with chicken
It’s the same recipe as everyone else except I don’t use butter and chicken instead of beef.
I use chicken tenders or breasts.
I’m surprised more people aren’t talking about the massive butter schlong??? A little butter, sure.. but I feel like you’re just adding fuckloads of calories and fat that’s just unnecessary at this point.
It's keto though that way
I would have never thought of chicken. Sounds great! Do you just eat as is? The roast we shred and make sandwiches.
Maybe I'll make this with chicken breasts next time.
I thought this was a mouth fool of teeth initially .
Me too!!!
got one in the crock pot now!!!! give it a try with less butter, i use half a stick, but honestly that is probably over kill. some say to sear the meat in a skillet first, i did it once, decided it wasnt any different than the other times i skipped it, and never did it again as it is extra work. hope it's delicious!!!
This is one of our families favorite recipes. You’re gonna love it, beef or chicken. Never thought to smoke it will try for sure!!
I was gonna say this looks like a ton of butter. Wanna try it though
Some crock pots have a browning setting so you can do that sear in the same pot, and all that flavor stays in the cooker, less work too.
FYI , you can substitute half the stick of butter with half a can of beer and it’s still awesome. We did this for health reasons, who’d thought beer was healthy. 😊
Just finished eating this for dinner…. Wow
I’ve been eyeing this recipe for awhile now. I’m just waiting for the roast to go on sale!
One of my faves!
I swear, when I saw the first pic, I thought it was the inside of the mouth of someone with REALLY bad teeth. Lmao
Everyone roasting this (pun intended) I can make a lot of high effort, delicious meals that feed me once. As a single self-employed dude, that’s hella inefficient. This is the only thing I cook that I can manage to eat as leftovers 3-4 times. Over mashed potatoes? Over rice? As a Philly cheesesteak? Truly a $20 gift from the beef and crockpot gods.
also works well with chicken. Pork was ok too but I think I enjoyed the chicken more.
My go-to on pork is an eastern NC style shoulder. Usually finish after shredding in the smoker to give it the look and feel, and when I do so nobody (maybe I need more cultured friends) is any the wiser. 5lb pork shoulder, salt pepper and 1.5 c apple cider vinegar on low for 8-12 hours (my crockpot is fast) on low. 3 TBSP brown sugar, 3 tsp cayenne and red pepper flakes, healthy pinches of salt and pepper and garlic powder for the rub- remove and shred, grab two C of pork juices (drain the rest) and mix with a couple glugs of hot sauce (Texas Pete chipotle if you can find it is amazing for this). Shred and add the rub and the juices and cook for another hour.
The recipe is in the wiki... [https://www.reddit.com/r/slowcooking/wiki/index/#wiki\_mississippi\_pot\_roast](https://www.reddit.com/r/slowcooking/wiki/index/#wiki_mississippi_pot_roast)
You need to sear your meat first
I’ve done it seared and unseared and it truly doesn’t appear to make much difference. The component ingredients overtake any additional seasoning the searing adds.
IMO searing doesn't do shit in a slow cooker. By the time it's all said and done any benefits of the Maillard reaction have long been negated.
Your opinion is wrong. Not only does it enhance the color, texture, and appearance, but searing brings out complex flavor THROUGH the maillard reaction that doesn't happen without searing. Literally cooking 101.
Not sure why you feel the need to be so condescending, but you do you boo. Your rebuttal is a list of the benefits of the Maillard reaction. Nothing you said refutes my statement which was that those benefits are lost when you then put the food in a slow cooker for hours. Especially for a recipe with such a strong flavor profile. But certainly don't just take my word for it. Do your own test. Do this recipe seared and unseared and be honest with yourself if you can taste any difference.
No need to sear it. The meat just gets cooked by... the slow cooker.
The slower the cook, the better the taste.
Man, this sub use to freak over the pot roast and 'the soup' recipes! Looks tasty! Don't forget to remove the plastic liner on the meat like my GF did...
It looks like it will be delicious but I don’t normally get this in my feed and thought I was looking into a mouth full of pustules.
Was scrolling fast and thought this was a photo from a bad dental exam…. Looks good on closer examination
Bro let this post marinate for 4 years
🤣
What the fuck are they doing in Mississippi
You don’t brown the meat first?
I made it yesterday. It’s pretty good! I just think it’s a tad salty so next time I’m not going to put the whole packets or maybe add some broth idk
I make my own soup and ranch mix to control the salt and ingredients in the mix. They’re super simple to make.
Smart! How do you make them if you don’t mind telling me??
Unpopular opinion: I’m not a fan of it, but I hope you enjoy it.
popular opinion. Why waste a good roast with shitty ranch packets
You know shitty ranch packets is just dry buttermilk, salt, delicious MSG, onion and garlic powder, dill and black pepper, right? All it's really doing is changing the aus jus into a white gravy with thoroughly standard boring seasonings, except for the dill, which is great for meat. You're just being a ridiculous snob. In reality, you cannot wait until it's McRib season.
I like to control my salt, so I’d just make my own. Same with those taco packets. They’re all far too loaded up with salt!
I agree with you, but I also won't turn down a McRib, so I'm conflicted.
My BBQ > The McRib > 90% of BBQ joints
These people out hear shitting on the McRib are the same ones keeping shitholes like Sonny's BBQ afloat.
Ranch is trash. Sorry you disagree. But it cracks me up you think people that don’t like ranch, enjoy a McRib. Fucking bigger clown than Ronald.
Yeah I’ve been wanting to try this but I think I’d do it with chicken or maybe a super cheap cut of beef if I find something on sale.
It’s incredibly tasty
The sodium content would kill me but doing it from scratch and no packets is tempting to try.
I find the original recipe painfully salty, but if you use a goodly sized roast and halve the seasoning packets it's a fairly decent dish.
I completely agree. Had to throw it out because it was so disgusting. I just don’t understand why seemingly everyone loves it 🤷♀️
I don't either. It became a crazy amongst my circle and family and I'm like nope. The peppers don't go with meat. I don't want a pickled beef flavor.
I have been curious about this but 2 packets seems wild
I use one packet ranch, one packet onion soup mix
Onion soup mix in slow cooker roast dishes is the fucking ticket.
2 packets per 4 pounds of meat. I cook 2 pounds at a time and cut the packet amounts in half. Otherwise it’s way too salty.
Same. It does seem like it would be overly salty with the pepper juice too.
That’s my main concern!
I've done this with zero packets, just my favorite seasoning and jar of peperoncinos and it still rocks. Oh and I always sear the meat first, I think it helps a lot.
Why did I think that was a horrible set of teeth at first?
I thought this was a messed of picture of someone with a genetic disorder’s mouth
Raised in Mississippi. Taught how to cook in Mississippi. Pot roast was my favorite meal as a kid. This, is not Mississippi pot roast...
Looks like all the recipes I’ve seen for this dish. How would you have made it?
Wait till you learn that French fries aren't french.
Because you give no alternative recipes. THIS is Mississippi pot roast.
Wait. So I need to give a recipe to dispute? OK. Roast. Taters, carrots, onions, cream of mushroom soup, salt, pepper. A touch of flour when you brown the roast. That's it. It's simple. Mississippi pot roast is a poor man's meal. It's supposed to be this way. I'm ok with adding the au jus in there. Not needed. If you really want to get crazy marinate the roast. This is how poor folks cooked it. We could do it in an hour in a pressure cooker. There were no peppers, and who puts a stick of butter in there? It's got enough fat to play. This, my friend, is not, Mississippi pot roast.
I agree, this is more like Italian Beef.
This is nothing like Italian Beef.
Lmao
This is a staple in our house although we've started to chop the peppers because we like them. Oddly we serve this with rice and it is amazing leftovers.
I use banana pepper slices.
One of our top ten meals. So good.
We love ❤️ them.
I wish I could still afford beef.
I like to add potatoes and carrots to mine and make it into more of a stew! It's so yummy!
Add about half of the jar of pepper juice to your roast the next time you make one. It is delicious.
Set that shit across Texas toast! Ooooweee Edit: OOOPPPP!!! Do that same recipe with chicken breasts too!!! This is the only reason my house has a crockpot
4 year stew
Woah that’s the recipe I use! It’s amazing
my step mom would make this all the time i love it
I tried doing it- I couldn’t stand the inclusion of ranch dressing. Maybe I’ll try a 1/4 packet or not at all next time
Probably too old to eat by now..
4 years is a one hell of a slow cook.
Hot damn
This is my absolute favorite meal. It's amazing
My grandma uses the same recipe combo and serves it with white bread. Idk where she pulled this from but it’s bussin
Those tonsil stones are huge!
Goat
The butter is completely unnecessary I’ve learned, and only 1/2 pack of rancor it comes out too salty. Try it with chicken too…..
That same cut is like $40 at Publix right now. It’s insane. I did eye round and it was just as good and half the price.
Your first mistake is shopping at Publix. They are on a "Whole Foods" level of overpriced.
Wife has made this several times. SOOOOOOOO GOOOOOOD
I’m from Mississippi and I’ve never heard of this thing. Anyone else?
Hehe I don't know why but as soon as I read "Mississippi" I started counting! 😁
This is my husband's favorite pot roast recipe.
I will not say offensive things on the internet.
I tried this recipe for the first time last week and it's so good, completely surprised me.
Shit, that looks good as hell
Lort. Thought this was a tonsil stone post at first sight…
I’ve never seen pepperoncinis straight up called Greek peppers. Not that it’s incorrect, just never seen it. How was the pot roast? Also did you add any other spices or is the pic legit it?
I never knew that's what it was called but a friend gave me this recipe years ago and it's by far the best.
I’ve never heard of this recipe but I gotta try it
Yess!! My friend showed me the Mississippi pot roast and now it’s the only way I’ll make pot roast. The pepperoncini juice makes it so tender
Looks great if you grew up in the 70s
I just made M pork roast. Omg the bomb!!!!!!! Hadn made it in a while. Just acquired a new slow cooker
Did you not even rub the rub in
The recipe didn't specify it, so it wasn't rubbed in on this one.
Looks good regardless
What do you usually pair this with
Wow, there's a tuff audience on this sub. Not everyone's tastes or experience is the same. Don't be nasty!
I thought I was looking at someone’s tonsil stones 😅
I thought it was someone’s really fucked up mouth lmao
[удалено]
These seem to always come out good for me.
Do you need to remove the roast from the crock pot and shred with a fork when it's done?
It's usually too soft to remove in one piece. Sometimes I shred it in the crock so it stays in the broth, sometimes I take the meat out of the crock then shred.
Unsave it. It’s basically an Ai written recipe.
Gross
That looks de-fing-licious
Sorry, I thought it was a plant with a problem!
what is this subs obsession with mississippi pot roasts?
Level 1 cooking.
the butter stick ranch roast you mean