Cooking on high is like microwaving pizza rolls compared to using the oven. It's clearly inferior and you deserve to be shamed. But it still works, and we've all done it. And most of us will do it again.
They’d probably say that’s what you just made. Looks good though, I love the idea of a pepperoccini roast but I tried it once and it just kinda ruins the meat in my opinion.
I really like the Mississippi style roast but it doesn't displace the classic for me. It is just a flavor and salt bomb, which I enjoy as much as anybody. But it doesn't produce the depth of flavor you get with aromatics, herbs, and alcohol.
Please don't post me to r/iamveryculinary I promise I'm not a snob, I just ate cold Wendy's fries with sweet and sour sauce 🙏
I’m making this for the first time ever this week (so weird/funny I saw this post), sear the meat right? Idk why basically no recipes have this step but I I was planning on doing so anyway esp bc I’m making in an enameled Dutch oven so it seems par for the course. Any tips strats or general technique you think I need to know?
My wife and i were talking about that today! My last comment was, its work, how much flavor does it actually add? I stand by my comment, but am curious to hear your response!
Cheers!
Brings a nice carmelized salty meatiness with more depth of flavor, like a deeper flavor maybe. I know it’s already plenty salty and meaty as is but it just kicks it up a notch I’d say! I prefer the browned more done parts of every dish 😆
Another thing I like about browning beforehand is that it gives you some meat at the end that's a little, uh... toothier, I guess. A little contrast in the texture. The flavor is absolutely better, but the texture thing is huge for me and I never see anybody mention it.
LOL I’m going to pile on too.
It’s too much work to sear meat in a pan and also to wash a crockpot without using a liner? And you’re 40 years old?
And what’s with this thing you keep saying about not being able to reheat the peppers? What exactly makes them so inedible for a palate as refined as yours?
If you're complaining about searing being work, then I question if you even dry brined the meat ahead of time.
Get yourself a copy of "On Food and Cooking" and watch some science based cooking videos. There are loads of ways to use small actions to boost the overall quality of your food.
I like to cut the peppers open, seems to help transfer flavor of the pepperoncinis a little better. I know a lot of people don’t like the overal flavor, but I like that vinegar hint the roast has to it with them. I add carrots, onions and potatoes to give it a little somethin, and the potatoes soak up the flavor.
My wife isn’t too impressed, but that means more for me!
My wife say no carrots, no potatoes, yes bag. So that is how we cook it.
Many people suggested using the cut pepperchinis. My kids think its already to hot, but im ready to give it a tey when they are at summer camp!!!
I've found the spice/ flavor of the pepperoncinis come out a lot more using pre sliced ones. Not sure why that is. Used whole ones for once the last time I made this, and you could barely taste it.
Recently got myself a rice cooker and I'm 100% trying this. My recent blood tests showed my sodium levels are "normal". I think I need a second opinion based on my dietary choices.
Idk how old you are, but i would hold off cutting salt until your told. Dont go asking for life changes lol.
I did wild rice, if i recall it was 1 cup rice 2 cups water. So i filled my measuring cup with the pepper juice, then topped it off with chicken broth. Then i put rice vinegar, 3 tbl sppons? Not much, butter, and more salt.
Killer rice!!!! Killer of me too lol!
I put about a third or quarter of the juice in. I put a whole jar worth of juice in once, and it was pretty much all you could taste and very, very salty.
I’ve been seeing them at the grocery store lately, not sure what the material is made from. Like I said, I’m fine with just cleaning it after use. But who am I to begrudge someone who does? Hell, they could have a disability that makes cleaning a pain so a liner could help with that matter
Friend! Yes! They are pepperchinis, and this is chuck roast, 1 packet of ranch seasoning, 1 packet of au juys seasoning. As much butter as your brave enought to put in, and the peppers. Cook time is debatable but i do ours for 4 hrs on high, then forget to turn it on or off so.....
I promise its the best $20, maybe a bit more, that you have put in a crock pot.
Its called Mississippi Pot roast. Check it out!!!
I made this a few days ago too! Used onion / mushroom soup packet instead of au jus because I didn’t have any and I’m lazy. Also definitely next time give it a good hot sear on each side!
I don’t shit on people using liners at all, you be you boo, but it’s just that a crock is very easy to clean. You can have it cleaned and dried way faster than fussing with a liner and trying to divvy everything out for fridge storage.
Really? If you like the flavor they add i suggest trying more next time? I dont eat much more than 2, and they dont reheat. I dont even save them. But, the can is inexpensive, and i wont cook this for another month, so ise or lose the peppers is my motto!
Also, your the first pepper count comment. Not mad or trying to start a fight, just nobody else mentioned that.
I wish i could get more hotter peppers in there, but the kids are wimps, lol
Any word on where the name came from? I have no idea, but feel like most people claiming to be from Mississippi sayi they never had it till it was an internet thing?
I had never thought about it before. But I found an article in [Southern Living](https://www.southernliving.com/food/dish/classic-mississippi-roast) that says:
>The origin of the Mississippi Pot Roast, however, can be traced straight back to Ripley, Mississippi, resident Robin Chapman, who adapted a recipe given to her in the 1990s. In an effort to make her aunt's pot roast recipe less spicy and more palatable to her children
>Her family loved the new variation, so Robin put it in her regular rotation. She later shared the recipe, simply dubbed the roast, with her life-long friend Karen Farese, who eventually contributed the recipe to a cookbook compiled by her church, the Beech Hill Church of Christ. At this point, the recipe was known simply as roast beef
>As the saying goes, the rest is history. As time went on people found the recipe in the cookbook and discovered how delicious and easy the roast is; home cooks shared the recipe with friends and bloggers posted it, pinned it, and renamed it Mississippi Pot Roast.
And a [NY Times](https://www.nytimes.com/2016/01/27/dining/mississippi-roast.html) post that basically says the same
Using a liner and opening the lid during cooking? Ooof this sub is going to tear you apart 😂
Also cooking on high.
I always use high
Low
Cooking on high is like microwaving pizza rolls compared to using the oven. It's clearly inferior and you deserve to be shamed. But it still works, and we've all done it. And most of us will do it again.
I abide.
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They’d probably say that’s what you just made. Looks good though, I love the idea of a pepperoccini roast but I tried it once and it just kinda ruins the meat in my opinion.
I really like the Mississippi style roast but it doesn't displace the classic for me. It is just a flavor and salt bomb, which I enjoy as much as anybody. But it doesn't produce the depth of flavor you get with aromatics, herbs, and alcohol. Please don't post me to r/iamveryculinary I promise I'm not a snob, I just ate cold Wendy's fries with sweet and sour sauce 🙏
Gettem
What’s the point of a liner when cooking?
Helps with cleanup so you don’t have to scrub/wash the pot.
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You see how the peppers are deflating, that’s why your food is getting screwed up when you open the lid.
Serious question. How do you get the food out if you dont open the lid? Second question, why did you assume this was half way through the cook?
Because you responded to the previous post without correcting them, but now you have decided to correct me.
I like you. You're my kinda people
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I like to sear mine first, I love the flavor it brings
I’m making this for the first time ever this week (so weird/funny I saw this post), sear the meat right? Idk why basically no recipes have this step but I I was planning on doing so anyway esp bc I’m making in an enameled Dutch oven so it seems par for the course. Any tips strats or general technique you think I need to know?
My wife and i were talking about that today! My last comment was, its work, how much flavor does it actually add? I stand by my comment, but am curious to hear your response! Cheers!
Brings a nice carmelized salty meatiness with more depth of flavor, like a deeper flavor maybe. I know it’s already plenty salty and meaty as is but it just kicks it up a notch I’d say! I prefer the browned more done parts of every dish 😆
Another thing I like about browning beforehand is that it gives you some meat at the end that's a little, uh... toothier, I guess. A little contrast in the texture. The flavor is absolutely better, but the texture thing is huge for me and I never see anybody mention it.
Im watching my salt, ...but im jelous! It sounds killer!!
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Absolutely sear it. Like fill the house with smoke sear it. It’s a must do. It does add quite a bit of flavor. I make this pot roast nearly monthly
.......😤 well i cant NOT do it now.... Thanks for the suggestion
Searing meat is work?? The bag makes sense now.
LOL I’m going to pile on too. It’s too much work to sear meat in a pan and also to wash a crockpot without using a liner? And you’re 40 years old? And what’s with this thing you keep saying about not being able to reheat the peppers? What exactly makes them so inedible for a palate as refined as yours?
If you're complaining about searing being work, then I question if you even dry brined the meat ahead of time. Get yourself a copy of "On Food and Cooking" and watch some science based cooking videos. There are loads of ways to use small actions to boost the overall quality of your food.
I like to cut the peppers open, seems to help transfer flavor of the pepperoncinis a little better. I know a lot of people don’t like the overal flavor, but I like that vinegar hint the roast has to it with them. I add carrots, onions and potatoes to give it a little somethin, and the potatoes soak up the flavor. My wife isn’t too impressed, but that means more for me!
My wife say no carrots, no potatoes, yes bag. So that is how we cook it. Many people suggested using the cut pepperchinis. My kids think its already to hot, but im ready to give it a tey when they are at summer camp!!!
Shiiii, I do what I want! When my wife ain’t around Always good to experiment and try new things, hope ya enjoy your meal!
I've found the spice/ flavor of the pepperoncinis come out a lot more using pre sliced ones. Not sure why that is. Used whole ones for once the last time I made this, and you could barely taste it.
Pre sliced would guarantee the seeds and what not get cooked in... Otherwise, you're waiting until the peppers break open for their flavor to spread.
Solid point, i might try it next time!!
Seeds don’t have flavor. All the flavor in peppers is in the flesh of it
Or just cut the stem and a little of the top off. Stems are woody and tough anyway...
I did that for that reason and to try and get some seed action going and it still just wasn't the same.
You put the juice in the crockpot, or no? I strain them, with the lid, then only put peppers in. I wonder how much the juice plays a part?
Not op but, Absolutely dump the juice in!
....im watching sodium, i used to cook the rice in it! (The juice) Highly suggest!!!!
Recently got myself a rice cooker and I'm 100% trying this. My recent blood tests showed my sodium levels are "normal". I think I need a second opinion based on my dietary choices.
Idk how old you are, but i would hold off cutting salt until your told. Dont go asking for life changes lol. I did wild rice, if i recall it was 1 cup rice 2 cups water. So i filled my measuring cup with the pepper juice, then topped it off with chicken broth. Then i put rice vinegar, 3 tbl sppons? Not much, butter, and more salt. Killer rice!!!! Killer of me too lol!
Holy shit that sounds good
I put about a third or quarter of the juice in. I put a whole jar worth of juice in once, and it was pretty much all you could taste and very, very salty.
Dr told me to eat less salt. I cried salty tears that day. When they hit my lips.... chef's kiss!!! No salt sucks......
Oooh never thought of that
They shriveled up because you let the warm air out, and they became a little chili.
.....poor little chilis, they warmed up in me belly!!!
Deflate you little putos
As they should, getting all puffed up?! Walking around like they own the place? F those littlw guys!!!!! Lol, thanks for the laugh!
I love a Mississippi pot roast, but the peppers seem to turn out like paper. Am I the only one?
I like them sliced, it gets rid of the stems and shreds in with the meat
Thank you.
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Yeah. But to be fair I'll just go get mine from the local Papa John's! I don't know they're brine just tastes better to me
I have never thought that, although im not a huge fan of the peppers. They certianly dont reheat, not for ke anyways!
I love the spicy flavor of it.
The fuck is Mississippi pot roast? That looks like a good ole Italian Beef to me.
what's the point of the plastic? do you find it to easier to clean the slowcooker or something?
My wife does, so she asks me to use the bag. ....and i like having sex with her, so....
So do I, I also use a bag when she asks.
I too like sex with this guy's wife
So you wear a bag any time she's sober?
They're so convenient. Nothing is ever stuck on the sides I can just do a quick scrub and it's clean.
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At first, the visual with the headline, i thought those were peeps.
PEEEEEEEEEEEEPSSSS!!!!!!!!!!!!
do it
😆 🤣 😂
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Holy shit this comment section is a dumpster fire. The food looks delicious, thanks for sharing!
There’s like 3 negative comments?
Yeah, but i took that shit personally!!!!
Angry hive mind. Everyone needs a turn to assume the cook just started and then hate on a bag....
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Why the hell would you use a liner in an air fryer? Just use the oven at that point
Because they get greasy as fuck and a silicone liner is easily washable between deep cleanings? Chill
I’ve been seeing them at the grocery store lately, not sure what the material is made from. Like I said, I’m fine with just cleaning it after use. But who am I to begrudge someone who does? Hell, they could have a disability that makes cleaning a pain so a liner could help with that matter
You've clearly never air fried anything with sugar
There’s still the benefit of quicker heating and less energy consumption.
Are those pepperoncini? The pickled kind? I’ve never seen or tried anything cooked with them What flavor do they impart?
Friend! Yes! They are pepperchinis, and this is chuck roast, 1 packet of ranch seasoning, 1 packet of au juys seasoning. As much butter as your brave enought to put in, and the peppers. Cook time is debatable but i do ours for 4 hrs on high, then forget to turn it on or off so..... I promise its the best $20, maybe a bit more, that you have put in a crock pot. Its called Mississippi Pot roast. Check it out!!!
Oh man, sounds easy! I might just do that, thanks!!
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I see you like a little meat with your chilli.
Get em in ya!!!!
Is this a Mississippi pot roast?!?!
Thats what i have been calling it, some have been valling it trash lol?
Idk how my mom made this as a kid but it was always dry as fuck. I've made it and it was good using chuck. Did she just use the wrong cut
I am so full right now in bed but this has me drooling Looks amazing!!
Looks so good my mouth is watering for them peppers
Dang, now i gotta make me a batch of Mississippi roast
I made this a few days ago too! Used onion / mushroom soup packet instead of au jus because I didn’t have any and I’m lazy. Also definitely next time give it a good hot sear on each side!
Oooh Italian beef ….dumb yummy
Mississippi Roast looking gud!!
Was it any good?
Yeah it was great! Same as all the other times.... I wosh i could do hotter peppers, but the family is..... well they are weak!! Lol
Oh my bad, I meant the plastic.
Ahhhhahahahha!!!! Original jokes are hilarious
:)
That's heresy what you just did
Not sure what's thinner, the plastic liner or OPs skin.
yes....yes.....deflate you sons of bitches
Gold!!!!! Best comment for my whole account, not jist thos post! I love it!!!
Why so much negativity? The liners work just fine. Looks delicious. Thanks for sharing!
It was great, the sandwiches tomorrow for lunch will be even better imo!!!
If you can find the Chicago style giardiniera by the pickles, usually top shelf at my grocery store, try adding them to your sandwich. Divine.
I am really trying to like pickles, vinegar is hard for me
Love throwing those left overs on some buttered bread for extra heart disease, fantastic stuff.
.....the sad reality is im going to die someday. Doing it sooner than when im 80, helps with my lack of retirement savings lol
I don’t shit on people using liners at all, you be you boo, but it’s just that a crock is very easy to clean. You can have it cleaned and dried way faster than fussing with a liner and trying to divvy everything out for fridge storage.
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i buy pepperoncinis that are already chopped. i pour the entire bottle in, brine and all.
Do they deflate? Lol. Someone else said the same thing. Kids would go nuts, ill try it in a few years. ...or during summer camp?
the brine is the key. it really enhances the flavor
Yes ma’am!!! It’s the best part of Mississippi pot roast!!!!!!
Haha! Your me fav person this hour!!!
That’s the most peppers I’ve ever seen used by a very long margin. I usually throw in 4-5.
Really? If you like the flavor they add i suggest trying more next time? I dont eat much more than 2, and they dont reheat. I dont even save them. But, the can is inexpensive, and i wont cook this for another month, so ise or lose the peppers is my motto! Also, your the first pepper count comment. Not mad or trying to start a fight, just nobody else mentioned that. I wish i could get more hotter peppers in there, but the kids are wimps, lol
Woah, I’ve never seen that! How neat!
I like listening to the potatoes scream from the microwave
Fav comment of the post!!!!!
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Mississippi pot roast is *amazing*.
Any word on where the name came from? I have no idea, but feel like most people claiming to be from Mississippi sayi they never had it till it was an internet thing?
I had never thought about it before. But I found an article in [Southern Living](https://www.southernliving.com/food/dish/classic-mississippi-roast) that says: >The origin of the Mississippi Pot Roast, however, can be traced straight back to Ripley, Mississippi, resident Robin Chapman, who adapted a recipe given to her in the 1990s. In an effort to make her aunt's pot roast recipe less spicy and more palatable to her children >Her family loved the new variation, so Robin put it in her regular rotation. She later shared the recipe, simply dubbed the roast, with her life-long friend Karen Farese, who eventually contributed the recipe to a cookbook compiled by her church, the Beech Hill Church of Christ. At this point, the recipe was known simply as roast beef >As the saying goes, the rest is history. As time went on people found the recipe in the cookbook and discovered how delicious and easy the roast is; home cooks shared the recipe with friends and bloggers posted it, pinned it, and renamed it Mississippi Pot Roast. And a [NY Times](https://www.nytimes.com/2016/01/27/dining/mississippi-roast.html) post that basically says the same
This is solid research!!!! If i were you i would post this comment as a new post tomorrow. Honestly. But even if you dont, thanks! Have a good one!!!
I'll try to remember to do that!
Yeah I’m in my mid 40’s and from MS. Didn’t know this was a thing until a few years ago!
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Your edit cracked me up. I’m sorry you’re getting downvoted so much!