Noreen's Kitchen: Carolina Roast, My Answer to Mississippi Roast! A Pot Roast by Any Other Name is Still a Pot Roast!

Wednesday, April 6, 2016

Carolina Roast, My Answer to Mississippi Roast! A Pot Roast by Any Other Name is Still a Pot Roast!

The internet created a monster and it is called Mississippi Roast!  I have seen this done hither and yon a thousand different ways.  While I am sure it is delicious, I have issues with the original recipe.  Firstly, let's talk about the elephant in the pot that is the ENTIRE stick of butter placed on top of an already fatty  piece of chuck roast!  Then let's talk about the over the top sodium content of using a packet of either dry ranch or Italian dressing mix as well as a packet of beef au jus mix.   I can't even begin to fathom the amount of salt in that recipe.  Not to mention the fat on fat of butter and beef.    There are few times you will see me be concerned with a recipe, but with this one I have issues.

The only way to deal is to make your own recipe.  So I set forth to make my version of the Mississippi Roast.  I thought it would be a nice recipe to make in the pressure cooker.  I also thought that since they were using dressing mix as a seasoning base, why not just use dressing.  Since Ranch was not going to work in it's liquid form, I have opted to use my homemade Italian dressing http://bit.ly/ItalianDressing  that I made with my Homemade Italian seasoning blend http://bit.ly/Italianseasoning.  I added some beef stock and an onion and some chopped garlic along with a jar of pepperoncinis that I popped the seeds and stems out of.  I also used a bit of the vinegary juice from the peppers as well.

I pressure cooked this for a total of one hour.  In the video I mentioned that I started at 40 minutes, but I ended up needing to add a bit more time.  If you do this, start yours for an hour and save yourself the headache.  Slow cooking is an option and if you don't have a pressure cooker, you could easily do this in your slow cooker by cooking for at least 6 to 8 hours on low or 4 to 6 hours on high.  The result will be similar.  Pressure cooking is the pe

In the end this was a delicious roast.  You can serve it like I did with egg noodles and a veggie or you can shred this in the pot in it's juices along with those mild peppers and serve this piled into some soft Italian rolls.  Add some Giardinera and you are on your way to a Carolina Chicago beef fusion the likes of which you have never seen.

This delicious, briney, perfectly seasoned beef roast was delicious and we will make this again.  You could also do this with a pork loin if you like, but adjust the time to suit the size of your roast.   Dare I say, this Carolina Roast also has a bit of a tang to it, just like Carolina BBQ, so this fits right in down my way!

I hope you give this Carolina Roast a try and I hope you love it!  

Happy Eating!

You can watch my video here:



You can get the recipe here:

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