Went to camp with some friends this weekend. I cooked a Mississippi roast for all of us on Saturday night. Normally a Mississippi roast would utilize a cut like chuck roast. Also you normally would cook this in a slow cooker or instapot. One could do this in a dutch oven too.
I have used this with trip tip and leaner cuts as a marinade, then boil the marinade for a sauce. Which is what I did for this cook. Roast went into the marinade on Thursday, cooked on Saturday.
Mississippi Roast:
2-4 pound roast
1 packet ranch dressing mix
1 packet Au Jus mix
1 small (16oz) Jar sliced pepperoncino
1 cube of butter (only use if cooking in slow cooker or instapot, dutch oven. Omit if using as marinade).
If cooking in slow cooker, instapot, dutch oven place all ingredients into cooker. Turn on for however long you'd normally cook a pot roast. Serve roast with sauce formed by cooking.
If marinating and cooking on the smoker or bbq, mix all ingredients into whatever you're going to marinate in. Add roast and marinate in fridge for at least 8 hours.
Set up smoker or bbq for the type of roast you are cooking. Remove roast from marinade (reserve marinade). Cook roast to your liking.
Boil down the reserved marinade and serve as a sauce.
My friends like their beef more done than I so rather than mess with slicing and then grilling more. I just took the roast to 145° then let it rest. Cooked on my friends GMG portable pellet pooper.
Always makes a tasty meal. I piled mine on a cheesy bun, yum!
I have used this with trip tip and leaner cuts as a marinade, then boil the marinade for a sauce. Which is what I did for this cook. Roast went into the marinade on Thursday, cooked on Saturday.
Mississippi Roast:
2-4 pound roast
1 packet ranch dressing mix
1 packet Au Jus mix
1 small (16oz) Jar sliced pepperoncino
1 cube of butter (only use if cooking in slow cooker or instapot, dutch oven. Omit if using as marinade).
If cooking in slow cooker, instapot, dutch oven place all ingredients into cooker. Turn on for however long you'd normally cook a pot roast. Serve roast with sauce formed by cooking.
If marinating and cooking on the smoker or bbq, mix all ingredients into whatever you're going to marinate in. Add roast and marinate in fridge for at least 8 hours.
Set up smoker or bbq for the type of roast you are cooking. Remove roast from marinade (reserve marinade). Cook roast to your liking.
Boil down the reserved marinade and serve as a sauce.
My friends like their beef more done than I so rather than mess with slicing and then grilling more. I just took the roast to 145° then let it rest. Cooked on my friends GMG portable pellet pooper.
Always makes a tasty meal. I piled mine on a cheesy bun, yum!
