My wife and I cooked one last Sunday and it turned out great. Great flavor and very tender. Eight hours on low. If we had a football team in Detroit, I could have watched the game while it was cooking. NOT.
Mississippi pot roast
Started by
Cheater
, Oct 27 2018 09:06 AM
55 replies to this topic
#51
Bob Appelle
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Posted 14 November 2018 - 05:29 AM
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Hemi Bob
#52
Pappy
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Posted 14 November 2018 - 06:17 AM
Honestly, I'm not a very good cook. I tolerate my cooking because most times it's just me and I'm generally only interested in "filling the hole/" Thus... I have fairly barbaric tastes in food.
Jim, you sound like me. When it comes to food my motto is "If it's 99 cents, it's delicious." 
Jim "Butch" Dunaway
I don't always go the extra mile, but when I do it's because I missed my exit.
All my life I've strived to keep from becoming a millionaire, so far I've succeeded.
There are three kinds of people in the world, those that are good at math and those that aren't.
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#53
Bill from NH
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Posted 14 November 2018 - 08:56 AM
If microwaves had been invented back when I was single, I never would have heated up a frying pan. Years later, I still don't like to cook, even though plenty of my male relatives do. 
Bill Fernald
I intend to live forever! So far, so good.
I intend to live forever! So far, so good.
#54
Pablo
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Posted 21 May 2019 - 05:03 PM
I made this (chuck) recipe for a fishing buddy and his GF last year when Cheater posted it. Today he asked me to make it again. He's a chef at the local yacht club, which says a lot.
Yes, it's that good 
He also specifically asked me to get some French bread for next day leftover Po-Boys. 
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Paul Wolcott
#55
Pablo
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Posted 25 February 2020 - 05:00 PM
Cheater-approved new updated Mississippi Pot Roast recipe. I don't know if I'll try it or not, looks like it's more complicated than the original
Mississippi Roast recipe updated.pdf 175.11KB
52 downloads
Paul Wolcott
#56
Cheater
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Posted 25 February 2020 - 05:14 PM
It's just one that doesn't use the commercial au jus and ranch mixes. And I try to make my own spice mixes when I can. That ingredients in this new recipe should be stuff anyone who cooks should have in the pantry or fridge, with the possible exception of the optional teaspoon of buttermilk.
I used this recipe for the first time a couple days ago and I think it's better than the first one I posted. The fact that I used more pepperocini than it called for may have made a difference...
Just had some of the leftovers for a late lunch and it was delicious!
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Gregory Wells
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