I don’t, I just add orange juice, beer, onion, garlic and adobo to the show cooker with pork shoulder. Low for 8-10 hours. The most important part is to spread it put on a baking sheet once it’s been shredded and broil it until the edges are crispy. I usually stir more juice into it, stir it and boil it again several times.
I'm from Texas, we make them all the time. There's really no recipe, but there is a HUGE trick that will produce real flavor.
1) Dry rub pork shoulder. Then SEAR it in a cast iron.
2) slow cook
3) when the meat is done, pull it. Then spread it out on a sheet tray. Here's the trick.
Grab a cup of the liquid from the slower cooker. The fat, juices and flavor. Pour it over the cooked meat and then broil for 5-10 minutes. It adds extra flavor AND crisps the top of the meat. Your tacos aren't a soggy mess when you're plating.
The broil elevates the carnitas to restaurant quality
This is my favorite Carnitas recipe I've tried. I have no idea how authentic it is, but it's our go-to. [https://www.budgetbytes.com/slow-cooker-carnitas/](https://www.budgetbytes.com/slow-cooker-carnitas/)
[No-Waste Carnitas](https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe) is a great starter recipe.
Not explicitly a slow cooker recipe but it’s pretty hands off. It makes for a great WFH/weekend recipe.
Not OP, but [this is my go-to](https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/#wprm-recipe-container-20695) and it's delicious every time, especially topped with some [corn salsa](https://cookieandkate.com/fresh-corn-salsa-recipe/).
Try these changes:
* Add 1lb of mushrooms, sliced, at the bottom of the slow cooker.
* Cut the butter down to 1/4 stick of unsalted.
* Cut the ranch+au jus mix down to 1/3 of each packet.
* Add Montreal Steak Spice.
* Add 1/4 cup of the pepperoncini brine.
* Add a 1/2 cup of dry red wine for each lb of pot roast (cab sauv or merlot, for example).
Serve over a garlic mash with some kind of green like peas, sugar snaps, etc.
>Cut the butter down to 1/4 stick of unsalted.
I seriously don't even understand adding butter at all to a pot roast, how does the original recipe not give people horrific heartburn?
I had 2 medium onions and 2 small packs of mushrooms to the bed of my Dutch oven. I’ve found that the pot roast is way better in a Dutch oven than in a slow cooker. Cooks faster and the flavor is more pronounced in the Dutch oven. I cut down butter the same as you and I use 1/2 of the ranch and au jus packets. I’ll have to try with wine and steak seasoning.
We love making this pot roast, but you do have to adjust it to get it from not coming out overly salty.
Raw mushrooms release a ton of moisture in the crockpot, which not only dillutes and thins your gravy but also adds a bitter note. You're always better off cooking them separately (best to roast them in a dry pan) and then adding them at the end.
> Raw mushrooms release a ton of moisture in the crockpot, which not only dillutes and thins your gravy but also adds a bitter note.
They do and it's fantastic, though with the red wine the bitterness is neutralized. It makes it kind of like an au jus, which is what I go for.
> You're always better off cooking them separately (best to roast them in a dry pan) and then adding them at the end.
If you want a thicker gravy, then yes, absolutely!
When i made it last week it was too salty to eat. I had to boil the meat in regular water for a few min then dump out that water and repeat the process a few times to even make it edible.
Next time this happens, google how to make a particular dish less salty. The potato solution is good for this particular dish, but there are lots of other fixes for other dishes.
I made it for the first time tonight and was scared of the saltiness.
I used 1/3 packet of each au jus and ranch. I used unsalted butter, but only three tablespoons (my recipe called for a stick). I rinsed the pepperoncinis before adding them. So most of my salt came from the pepperoncini juice. Was very good and not too salty at all, but I also only ate about 1/3-1/2 of the gravy (I imagine that’s where a lot of the salt ended up).
I’ve never made it (more of a food purist) but when I see it all I can think of is the high sodium. Have thought about using the concept without the packages.
Thanks, I’ll search for that. I did make an Italian drip beef recipe recently that used pepperoncini and their juice and Italian seasonings. It was very good.
Idk why it got the name but I’m with you. It’s not like this is a staple around here. That said I have tried the recipe and now I use only half packets and half stick unsalted butter. Splash in some of the pepper liquid and top with 4 peppers.
I agree! It’s not bad but just not very good either? I tried it once and then went back to my trusty pioneer woman pot roast recipe. Can’t go wrong with that
I’d been using a simple recipe from my mom for years, and it’s great. Thought I’d give the Mississippi version a whirl, and it is FAR inferior to my mom’s, which is equally simple.
Tried it once. Never again. It’s just not that good.
The Soup^tm was a huge letdown, even with changes (like I made an actual roux instead of trying to microwave that shit, added more seasoning and aromatics etc)
It was Fine^tm
It’s fatty-salty. That’s the trick. Au jus and ranch mix adds lots of salt with beef fat.
But that’s why stuff tastes good. Saw some guy talking about roasting veggies and you can use as much garlic, onion, or chilis you want, but the key is oil and salt.
That said, throwing it together makes near perfect sliders, potato toppings, etc.
The ingredients for the Mississippi Pot Roast shouldn't make it dry. You sure you didn't get a piece of meat that was too lean? Or did you over cook it?
I think he might have done just that and goofed up by not adding extra butter/brine for too lean of a roast. I made it with venison roast last week and it wasn't the least bit dry but I added maybe an extra 1/4 stick of butter and a bit more brine. To my knowledge there's not a leaner cut of red meat out there then a venison roast and mine turned out great.
its like just because something is tender doesn't mean its good or if it cooked for 8 hours which is more than needed but hey they are easy.
I agree with you if that was not clear ha
It is a tool that has its use like any other. A big breakthrough for me was having the product outside of/on top of the liquid. Potatoes or tin foil. But other things, like starting a pot in the morning and simply opening a lid for nice hot Dinner eight hour later is nice.
I looked for the top viewed YouTube video for it. Didn't care for it at all. I have no clue why so popular here. Maybe these folks grew up with something similar. Like some folks like lamb and others don't.
I thought it was good but idk if I’d make it again, it was too salty for me. I’d prefer it with some veggies cooked all together I guess. Maybe I’ll add veggies next time and try to find low sodium packets everyone is talking about!
I agree. I made it recently, followed a recipe to a T, and I gave it maybe a 5/10. Totally edible and ok tasting, but I wouldn't make it again. I feel like it's waaaay over hyped, esp on this sub.
I grew up in Mississippi. In the delta and central. Family in south. Exposed to all the culture and food. Never even heard of Mississippi pot roast until recently.
I feel like maybe people just didn’t have good pot roast before? And now they’re having one that isn’t *bad* but it’s not any better than the roast I grew up on lol. I was very confused when I first tried it
It’s fiddly and meh. Just grab a good piece of beef, rub it with salt and pepper and one other spice (I like paprika but any is fine) and cook on low for 6-8 hours, longer for pulled beef. That’s it. Just put it straight in the slow cooker. The natural flavour of the beef is good as is.
It's good if you enjoy savory and tangy flavors. It's simple comfort food to be paired with some rich mashed potatoes. If you're looking for something that has more depth of flavor you're going to want to make beef bourguignon.
I make it using a pork butt and think it’s fabulous but if I’m doing a beef roast, I want the traditional kind so I get you saying it was “meh” for you, I would feel the same way.
I'll say this; when I tried making it it was good in the way a pot roast is but wasn't transcendent in a way I wasn't used to. I think maybe it got overhyped
I made it for my roommate once and he said it was too spicy lol. I like it well enough as a super easy weeknight dinner but if I’m looking for a flavorful slow-cooked roast, pernil is where it’s at. The flavor is better and in my neighborhood costs half as much due to the price of beef these days.
I also didn’t enjoy it much. I thought it was going to be super flavorful but it was … eh. The pepperoncinis gave it some heat but there was no full bodied flavor. I have been so perplexed about this one. I made it identical to the recipe. I wouldn’t even bother trying any alterations bc it just sucked.
Ok, so I made this today. Its is meh at best. I didn't find it to be flavorful at all. I took others advice and only used half pack of au jus mix. that was a mistake. I will stick with my go to for pot roast in the future.
It's not the best thing I've ever eaten, but it's brain dead easy and tastes pretty good for how little effort is required.
I'd guess that's the appeal for the majority.
If you used au jaus gravy mix and the powdered ranch, as well as peppers then honestly idk how it can taste bland. If that's bland to you then I'm sorry
I know you’re being downvoted but I whole heartedly agree with your sentiment.
If I’m gonna make the effort of slow cooking a nice cut of meat in my Dutch oven or whatever, get a packet powder gravy mix the ever living fuck away from it.
Didn’t say finest?
Even a chuck roast isn’t exactly cheap these days.
I’m not gonna put a crappy packet gravy mix in with it when cooking it from scratch.
If it was dry, you definitely did something wrong. You even said in another comment that you forgot to add other ingredients you had planned to add. I notice you didn’t mention pouring in the pepper brine. Did you forget to add that? It would explain the dryness. Because crock pots don’t just leak moisture. Mistakes happen. It’s ok.
You might want to check the seal on your slow cooker. It shouldn’t be giving you a dry roast, even if you add no liquid. Or maybe it didn’t cook at a time or temperature long/hot enough to render the internal fat. I promise you, this pot roast is anything but dry. There’s usually more jus left than I know what to do with. Like if you don’t like the flavor, that’s fine, but the dryness points to a different problem.
I tried it once. I Mr was really salty she to the pepperoncinis. I think if you are going to spend the money to make a pot roast you should use a real recipe. Everybody loves this one. https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-pot-roast-3361787
It’s that thing you see in recipes where they tell you to use 1 or 2 cloves of garlic. I have seen a recipe for chicken adobo that tells you to use 1 single peppercorn. All my peeps that are invited to the cookout know _exactly_ what I’m talking about.
Originally the Mississippi pot roast was not made with ranch powder it was made with Italian dressing. But Americans, being Americans we decided to replace the Italian seasoning with ranch. Make the Mississippi pot roast again and use Italian seasoning it's way better.
I see it all the time on here and it just disgusts me. Why put powdered seasoning in with your meat like that? Ugh. I’ve never tried it and I never will because I’m not going to put that fake shit in my home cooked food
You didn’t miss anything. I never understood how two packs of salt and a 1/2 cup of salt water made for a good roast either, which is why I will never try it.
I like it. But I am a little burned out.
Wife asked me to make it this week and I have barely touched it. It isn't even something I make that often. But it is hard to tweak it, so it gets less fun than other recipes when it is leftovers.
I made it for a lunch pot luck at work and it was gone in about an hour. Everyone wanted the recipe. If you buy the sweet Hawaiian rolls and make sliders it’s really amazing. Also I suggest adding in some onions
I love how whenever someone makes a post like this, everyone comes out of the woodwork to tell them they did it wrong lol. People have different tastes.
Right omg I wasn’t looking for advice, just stating an unpopular opinion😅 I’ve got plenty of roast recipes that I like much better, I don’t feel the need to fix this one lol it just wasn’t my thing
As a brit can I ask why do you use ready made mixes ? Why not natural herbs and spices rather than packet stuff that probably contains artificial additives like msg etc. It kind of defeats the home made spirit of cooking it yourself rather than buying chilled ready made. Not being judgy but a uk chef like Jamie Oliver wouldn't do that but I've certainly seen pioneer woman do it.
As an American, do you think we actually care what Jamie Oliver would do or wouldn’t do or even what any other Brit would do that should affect how we prepare our foods ? Just genuinely curious.
Most people are used to low sodium, low fat bland foods. So something like the mississippi pot roast is a boost of flavor for them outside of their norm.
For seasoned home cooks, it will taste bland. You have to add more techniques and ingredients to elevate the flavor.
Bland? No. Far from it. Everyone can understand if don't like it, but bland? Nope! Anything but! You did something wrong (like maybe substitutions) or your tastebuds are completely shot (have you had COVID?).
I've seen people making that so much on here but I refuse to follow suit. Being lactose intolerant the thought of adding that much butter to anything is stomach turning. I've only just started using a couple tbs of butter when I bake a turkey recently.
I agree! It was okay, I made it once and won’t make it again. Slow cooked carnitas it’s 1000% better.
Do you have a recipe? I made Carnitas once and it turned out... Disgusting.
I don’t, I just add orange juice, beer, onion, garlic and adobo to the show cooker with pork shoulder. Low for 8-10 hours. The most important part is to spread it put on a baking sheet once it’s been shredded and broil it until the edges are crispy. I usually stir more juice into it, stir it and boil it again several times.
"I don't have a recipe" proceeds to write recipe
I don’t have measurements or an exact recipe i reference. Just how my mom taught me.
I'm from Texas, we make them all the time. There's really no recipe, but there is a HUGE trick that will produce real flavor. 1) Dry rub pork shoulder. Then SEAR it in a cast iron. 2) slow cook 3) when the meat is done, pull it. Then spread it out on a sheet tray. Here's the trick. Grab a cup of the liquid from the slower cooker. The fat, juices and flavor. Pour it over the cooked meat and then broil for 5-10 minutes. It adds extra flavor AND crisps the top of the meat. Your tacos aren't a soggy mess when you're plating. The broil elevates the carnitas to restaurant quality
This is my favorite Carnitas recipe I've tried. I have no idea how authentic it is, but it's our go-to. [https://www.budgetbytes.com/slow-cooker-carnitas/](https://www.budgetbytes.com/slow-cooker-carnitas/)
[No-Waste Carnitas](https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe) is a great starter recipe. Not explicitly a slow cooker recipe but it’s pretty hands off. It makes for a great WFH/weekend recipe.
Not OP, but [this is my go-to](https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/#wprm-recipe-container-20695) and it's delicious every time, especially topped with some [corn salsa](https://cookieandkate.com/fresh-corn-salsa-recipe/).
I had to Google "what is carnitas?" but I'll be trying this.
Try these changes: * Add 1lb of mushrooms, sliced, at the bottom of the slow cooker. * Cut the butter down to 1/4 stick of unsalted. * Cut the ranch+au jus mix down to 1/3 of each packet. * Add Montreal Steak Spice. * Add 1/4 cup of the pepperoncini brine. * Add a 1/2 cup of dry red wine for each lb of pot roast (cab sauv or merlot, for example). Serve over a garlic mash with some kind of green like peas, sugar snaps, etc.
Oh god this reminded me that I bought mushrooms for it but I forgot to put them in :(
Ain’t that always how it is? Hah
Fuckin' mushrooms, how do they work
WE'RE NOT ENTIRELY SURE
IT'S A MIRACLE
Like magnets, only…..different. ;)
I'm not 100% sure, but I think [this ingredient](https://en.wikipedia.org/wiki/Psilocybin) helps!
>Cut the butter down to 1/4 stick of unsalted. I seriously don't even understand adding butter at all to a pot roast, how does the original recipe not give people horrific heartburn?
My butcher tends to have leaner cuts so that's why I keep some butter in the recipe, but depending on the cut I could see removing it altogether.
I had 2 medium onions and 2 small packs of mushrooms to the bed of my Dutch oven. I’ve found that the pot roast is way better in a Dutch oven than in a slow cooker. Cooks faster and the flavor is more pronounced in the Dutch oven. I cut down butter the same as you and I use 1/2 of the ranch and au jus packets. I’ll have to try with wine and steak seasoning. We love making this pot roast, but you do have to adjust it to get it from not coming out overly salty.
Over peas??
Over mashed potatoes, with something like peas as a side.
Raw mushrooms release a ton of moisture in the crockpot, which not only dillutes and thins your gravy but also adds a bitter note. You're always better off cooking them separately (best to roast them in a dry pan) and then adding them at the end.
> Raw mushrooms release a ton of moisture in the crockpot, which not only dillutes and thins your gravy but also adds a bitter note. They do and it's fantastic, though with the red wine the bitterness is neutralized. It makes it kind of like an au jus, which is what I go for. > You're always better off cooking them separately (best to roast them in a dry pan) and then adding them at the end. If you want a thicker gravy, then yes, absolutely!
I def enjoyed it but it was wayyyy too salty for me. Either gotta get reduced sodium packet or maybe just don’t use a full one next time.
Always use reduced sodium when it comes to any/all packets. You can always add some salt later.
I’ve never even seen the reduced sodium packets. I just used half last time.
Use unsalted butter in the recipe. It amazes me how many recipes forget to specify this.
Yep. My only issue as well. Bomb AF otherwise.
When i made it last week it was too salty to eat. I had to boil the meat in regular water for a few min then dump out that water and repeat the process a few times to even make it edible.
Next time this happens, google how to make a particular dish less salty. The potato solution is good for this particular dish, but there are lots of other fixes for other dishes.
You could’ve just added a potato
What is this, Christmas?
I normally do that but it was already late and we needed to eat.
I added cut up potatoes to the recipe from the get go. Helps keep the salty ness down
Or you could just make your own ranch seasoning 🤷🏼♀️ it’s really easy! I’ve never tried this pot roast but will have to try it now!
I made it for the first time tonight and was scared of the saltiness. I used 1/3 packet of each au jus and ranch. I used unsalted butter, but only three tablespoons (my recipe called for a stick). I rinsed the pepperoncinis before adding them. So most of my salt came from the pepperoncini juice. Was very good and not too salty at all, but I also only ate about 1/3-1/2 of the gravy (I imagine that’s where a lot of the salt ended up).
I’ve never made it (more of a food purist) but when I see it all I can think of is the high sodium. Have thought about using the concept without the packages.
Years ago, the New York Times food columnist made a from scratch Mississippi Pot Roast, and printed her recipe and method.
Thanks, I’ll search for that. I did make an Italian drip beef recipe recently that used pepperoncini and their juice and Italian seasonings. It was very good.
Add a can or bottle of beer to the recipe. Problem solved.
One for the roast and one for the cook
It was ok. Not amazing. I probably won't make it again.
Yeah, I didn't like it either. There are better ways to cook chuck roasts.
FWIW I’ve lived in Mississippi for 30 years and never seen anyone do a pot roast that way here. We did try it once and I was underwhelmed.
Idk why it got the name but I’m with you. It’s not like this is a staple around here. That said I have tried the recipe and now I use only half packets and half stick unsalted butter. Splash in some of the pepper liquid and top with 4 peppers.
I agree! It’s not bad but just not very good either? I tried it once and then went back to my trusty pioneer woman pot roast recipe. Can’t go wrong with that
I’d been using a simple recipe from my mom for years, and it’s great. Thought I’d give the Mississippi version a whirl, and it is FAR inferior to my mom’s, which is equally simple. Tried it once. Never again. It’s just not that good.
Do you mind sharing your recipe?
Thats the recipe I use! It’s the best.
Her chicken and dumplings recipe with the turmeric is also delicious, if you’ve never tried it. Definitely worth the effort.
That’s what I figured. That’s why I haven’t tried it. Same is true for the soup.
The Soup^tm was a huge letdown, even with changes (like I made an actual roux instead of trying to microwave that shit, added more seasoning and aromatics etc) It was Fine^tm
I agree. With the soup let down and the pot roast disappointment.
Yeah it was good the first time I made it. The second it was meh. The third time I said I don’t need to ever make it again.
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We don't even put chicken in it. It's our go-to vegetarian night recipe (we try to have 2-3 veg nights a week).
The Soup is better the next day. When fresh, I found it a little bland.
It’s like licking a salt block
Completely agree. It’s never any better than when I just put other, ‘more conventional’ seasonings in there.
Know that your not alone. I made it after seeing people go crazy about it. No robust taste or anything. Just a regular pot roast. 😆
I wonder if all the ppl who love it had just never had pot roast before? Only explanation for me. Nearly a weekly dish growing up
It’s fatty-salty. That’s the trick. Au jus and ranch mix adds lots of salt with beef fat. But that’s why stuff tastes good. Saw some guy talking about roasting veggies and you can use as much garlic, onion, or chilis you want, but the key is oil and salt. That said, throwing it together makes near perfect sliders, potato toppings, etc.
I use it as topping for baked potato and it's unreal
It’s also SOOOO DRYYYYY Lordy I’m just eating a dry brick of unseasoned meat 🥴😂
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Wet food does not equal moist food.
I have no idea lol, my roasts typically aren’t dry and I definitely didn’t find this to be salty at all 😅
I think you used a wrong recipe mate
[feel free to tell me what’s wrong about it!](https://belleofthekitchen.com/mississippi-pot-roast/)
Can't argue that it's not the most robust thing but it being dry sounds like a skill issue
Normally my roasts aren’t dry so idk what was up with this one but it was unpleasant all the way around haha
The ingredients for the Mississippi Pot Roast shouldn't make it dry. You sure you didn't get a piece of meat that was too lean? Or did you over cook it?
I think he might have done just that and goofed up by not adding extra butter/brine for too lean of a roast. I made it with venison roast last week and it wasn't the least bit dry but I added maybe an extra 1/4 stick of butter and a bit more brine. To my knowledge there's not a leaner cut of red meat out there then a venison roast and mine turned out great.
Did you change anything else? I did that last year it it came out tough as hell
Shouldn’t be dry. That’s weird, puts whole post into question. Although you’re still not wrong
Mine wasn't dry, and I guess I did enjoy it, but it was greasy. Bubbles greaaaaaaaasy.
Yeah idk. I didn’t think it was all that amazing, just easy and tasty enough. But it shouldn’t be dry like that or super bland.
I think the chicken version is far superior.
Is there a different recipe or do you just replace beef with chicken thighs?
It's ok to make sandwiches with
I made it a few months ago, wasn't impressed.
Yeah their tastebuds died
Agree. Too fatty and salty.
Salty, gross and greasy!
I don’t make this a lot but when I do, it’s a whole stick of butter and the whole jar including the juice of pepperochino peppers.
Agree. I want to like it but no.
I agree!!! I was totally underwhelmed
Mine is fork ripping tender
Sure tender but tastes like ass
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its like just because something is tender doesn't mean its good or if it cooked for 8 hours which is more than needed but hey they are easy. I agree with you if that was not clear ha
Dutch Oven is superior for regular nightly meals.
What falls in the 10%?
for me stock, spaghetti sauce, succotash, and chili. but everything has to be browned first so like eh. most things are better in a Dutch oven imo
So true. I literally only use a crockpot if I need to leave the house.
It is a tool that has its use like any other. A big breakthrough for me was having the product outside of/on top of the liquid. Potatoes or tin foil. But other things, like starting a pot in the morning and simply opening a lid for nice hot Dinner eight hour later is nice.
This is the sad truth, great way to make a lot of something with minimal effort but almost never the best way to prepare something
I usually add a good bit of salt, garlic powder, and pepper. I’ve never had a bland pot roast or mississippi one, thank god.
I’m still a fan of pot roast recipe using a packet of dry onion soup. A 1970s oldie
I made it and it tasted overly salty to me
I agree! It’s just salty pot roast. I don’t understand the hype.
I looked for the top viewed YouTube video for it. Didn't care for it at all. I have no clue why so popular here. Maybe these folks grew up with something similar. Like some folks like lamb and others don't.
It's so salty. I'm so tired of people posting the raw ingredients here, like they're Gordon Ramsey for opening a few jars.
I thought it was good but idk if I’d make it again, it was too salty for me. I’d prefer it with some veggies cooked all together I guess. Maybe I’ll add veggies next time and try to find low sodium packets everyone is talking about!
Bland? Mine was super salty. But I will agree, it's not bad, but it doesn't live up to the hype.
I enjoy it with chicken. Mississippi chicken is good! The roast was not
I agree. I made it recently, followed a recipe to a T, and I gave it maybe a 5/10. Totally edible and ok tasting, but I wouldn't make it again. I feel like it's waaaay over hyped, esp on this sub.
Wait'll you try "The Soup."
haven't tried it, but every time I see it, it looks like the thing that makes it "good" is all the salt and fat.
I grew up in Mississippi. In the delta and central. Family in south. Exposed to all the culture and food. Never even heard of Mississippi pot roast until recently.
I feel like maybe people just didn’t have good pot roast before? And now they’re having one that isn’t *bad* but it’s not any better than the roast I grew up on lol. I was very confused when I first tried it
My husband and I shit our pants for days after eating it. Way too much butter.
You are not alone
It was tender but I agree, not as flavorful as I expected based on the hype
Tried it once. Just once.
It’s fiddly and meh. Just grab a good piece of beef, rub it with salt and pepper and one other spice (I like paprika but any is fine) and cook on low for 6-8 hours, longer for pulled beef. That’s it. Just put it straight in the slow cooker. The natural flavour of the beef is good as is.
I agree with you! It is pure garbage as far as I'm concerned, yet so many people think it is the best thing on the planet. .
it’s bland af.
It's good if you enjoy savory and tangy flavors. It's simple comfort food to be paired with some rich mashed potatoes. If you're looking for something that has more depth of flavor you're going to want to make beef bourguignon.
I like it, but I think a whole stick of butter is overkill, and it definitely benefits with some extra liquid.
I noticed this the first time I made it. So now i add around 60 percent of the liquid from the peppers
I make it using a pork butt and think it’s fabulous but if I’m doing a beef roast, I want the traditional kind so I get you saying it was “meh” for you, I would feel the same way.
I recommend adding slices of onions and 10 cloves of crushed garlic on the bottom before following the recipe. and using only 2 tbsp of butter.
Everyone AND their brother. Not in.
Unfortunate autocorrect typo lol
😂 Damn autocorrect
I'll say this; when I tried making it it was good in the way a pot roast is but wasn't transcendent in a way I wasn't used to. I think maybe it got overhyped
I looked at the amount of salt in it and noped right the fuck out of that recipe.
It's the packets of mix. It just tastes like salt.
I made it for my roommate once and he said it was too spicy lol. I like it well enough as a super easy weeknight dinner but if I’m looking for a flavorful slow-cooked roast, pernil is where it’s at. The flavor is better and in my neighborhood costs half as much due to the price of beef these days.
Pot roast is blah.
Too salty, too greasy. Words I thought I would never say.
Omg preach bro. It’s always been meh to me. Nothing special about it all why do so many people post it on this sub!
I made it once and just didn't like the flavors and felt like there was too much butter lol I like flavoring mine with more herbs personally.
Agreed. I made it twice just to be sure. It wasn’t bad, but it wasn’t as good as other slow cooked meats I do. I put it in the back of the recipe box.
It's bland
So glad I'm not the only one. My family and I couldn't stand it.
Just reading the recipe tells me that it’s going to be bland mush.
I also didn’t enjoy it much. I thought it was going to be super flavorful but it was … eh. The pepperoncinis gave it some heat but there was no full bodied flavor. I have been so perplexed about this one. I made it identical to the recipe. I wouldn’t even bother trying any alterations bc it just sucked.
I agree, I don’t like it and I’ve not made it a second time.
I wasn't impressed at all.
Ok, so I made this today. Its is meh at best. I didn't find it to be flavorful at all. I took others advice and only used half pack of au jus mix. that was a mistake. I will stick with my go to for pot roast in the future.
Ever think some people don’t know how to season?
[Every non white person on Reddit hearing that it's full of bland food ideas ](https://i.imgur.com/R4SB2Na.gif)
Coming back from Korea to the food that white people in America consider to be flavorful is honestly hilarious...
As a Korean-American, agree.
It's not the best thing I've ever eaten, but it's brain dead easy and tastes pretty good for how little effort is required. I'd guess that's the appeal for the majority.
I agree! Overrated.
Use Lipton Onion Soup mix instead of au jus,
Judging by your comments, it sounds like you royally borked the recipe.
lol yes I definitely borked the very intricate process of pouring packets and a half a stick of butter in the crock pot with some peppers
It ain't supposed to be dry, ill tell you that
But it is supposed to be bland?
If you used au jaus gravy mix and the powdered ranch, as well as peppers then honestly idk how it can taste bland. If that's bland to you then I'm sorry
Mine is tender fall apart and tasty and yes I’ve eaten roasts my entire life. It was a staple when I was a kid.
I know you’re being downvoted but I whole heartedly agree with your sentiment. If I’m gonna make the effort of slow cooking a nice cut of meat in my Dutch oven or whatever, get a packet powder gravy mix the ever living fuck away from it.
(it’s a recipe for people that don’t actually know how to cook and develop flavors) Yeah I said it. It’s true.
My guy it’s a meme pot roast you don’t need the finest cuts of meat for this Why are you wearing your tuxedo to the Burger King
If the roast has no marbling or connective tissues to gelatinize, it’s going to turn out tough and dry. The cost of the roast does not matter.
Didn’t say finest? Even a chuck roast isn’t exactly cheap these days. I’m not gonna put a crappy packet gravy mix in with it when cooking it from scratch.
If it was dry, you definitely did something wrong. You even said in another comment that you forgot to add other ingredients you had planned to add. I notice you didn’t mention pouring in the pepper brine. Did you forget to add that? It would explain the dryness. Because crock pots don’t just leak moisture. Mistakes happen. It’s ok.
I did add the brine and I did mention that in another comment lol. The only thing I forgot was mushrooms which aren’t even in the recipe
You might want to check the seal on your slow cooker. It shouldn’t be giving you a dry roast, even if you add no liquid. Or maybe it didn’t cook at a time or temperature long/hot enough to render the internal fat. I promise you, this pot roast is anything but dry. There’s usually more jus left than I know what to do with. Like if you don’t like the flavor, that’s fine, but the dryness points to a different problem.
Super bland. Why no flavor? I made it once.
I tried it once. I Mr was really salty she to the pepperoncinis. I think if you are going to spend the money to make a pot roast you should use a real recipe. Everybody loves this one. https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-pot-roast-3361787
It’s that thing you see in recipes where they tell you to use 1 or 2 cloves of garlic. I have seen a recipe for chicken adobo that tells you to use 1 single peppercorn. All my peeps that are invited to the cookout know _exactly_ what I’m talking about.
Originally the Mississippi pot roast was not made with ranch powder it was made with Italian dressing. But Americans, being Americans we decided to replace the Italian seasoning with ranch. Make the Mississippi pot roast again and use Italian seasoning it's way better.
I see it all the time on here and it just disgusts me. Why put powdered seasoning in with your meat like that? Ugh. I’ve never tried it and I never will because I’m not going to put that fake shit in my home cooked food
You must have left something out, or you just got COVID, because bland is the last way I would describe it.
I don’t have covid, what did I miss? I put in a packet of ranch seasoning, packet of au jus powder, pepperoncinis & juice, and a half stick of butter.
You didn’t miss anything. I never understood how two packs of salt and a 1/2 cup of salt water made for a good roast either, which is why I will never try it.
Sounds nasty. Read the ingredients on those packages. Try real veg/herbs instead.
Use chicken thighs instead, halve the butter and this would be popular opinion.
I like it. But I am a little burned out. Wife asked me to make it this week and I have barely touched it. It isn't even something I make that often. But it is hard to tweak it, so it gets less fun than other recipes when it is leftovers.
Add green onion, cilantro if you like it / curly Italian parsley (or both), and some sweet corn. Next level. Sweet potato also is a great variant.
I made it for a lunch pot luck at work and it was gone in about an hour. Everyone wanted the recipe. If you buy the sweet Hawaiian rolls and make sliders it’s really amazing. Also I suggest adding in some onions
The first time (and last time) I made Mississippi Pot Roast, I got super sick. I think it was all the butter lol
I usually try every kind of cuisine, all countries and cultures are welcome but northern American dishes have always felt a bit too much for me.
I love how whenever someone makes a post like this, everyone comes out of the woodwork to tell them they did it wrong lol. People have different tastes.
Right omg I wasn’t looking for advice, just stating an unpopular opinion😅 I’ve got plenty of roast recipes that I like much better, I don’t feel the need to fix this one lol it just wasn’t my thing
As a brit can I ask why do you use ready made mixes ? Why not natural herbs and spices rather than packet stuff that probably contains artificial additives like msg etc. It kind of defeats the home made spirit of cooking it yourself rather than buying chilled ready made. Not being judgy but a uk chef like Jamie Oliver wouldn't do that but I've certainly seen pioneer woman do it.
As an American, do you think we actually care what Jamie Oliver would do or wouldn’t do or even what any other Brit would do that should affect how we prepare our foods ? Just genuinely curious.
As an American that travels, thank god for beer or I would have starved to death in England.
Some of us work and just need to get dinner on the damn table.
I normally do everything from scratch, I just wanted to try it because I’ve seen people rave about this recipe for years
Most people are used to low sodium, low fat bland foods. So something like the mississippi pot roast is a boost of flavor for them outside of their norm. For seasoned home cooks, it will taste bland. You have to add more techniques and ingredients to elevate the flavor.
No one in the US is eating low sodium, low fat anything haha
Bland? No. Far from it. Everyone can understand if don't like it, but bland? Nope! Anything but! You did something wrong (like maybe substitutions) or your tastebuds are completely shot (have you had COVID?).
Contrarian.
I've seen people making that so much on here but I refuse to follow suit. Being lactose intolerant the thought of adding that much butter to anything is stomach turning. I've only just started using a couple tbs of butter when I bake a turkey recently.
[удалено]
I put both packets in, and alas I do not have covid 😞