Mississippi Pot Roast with Mashed Potatoes, Creamy Pepperocini Beef Fat Gravy, and Jalapeno Cornbread

[Misplaced Nebraskan]

Mississippi Pot Roast with Mashed Potatoes and Creamy Pepperocini Beef Fat Gravy, and Jalapeno Cornbread

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After visiting a good friend, we got to talking about various meals and he asked if I've ever done a Mississippi Pot roast. I hadn't to this point. I know there was a big wave of this going around before, but he convinced me to give it a go. So I acquired a chuck roast and figured it was time to break in the new Weber 26" Glen Blue. I snagged a chuckie from the grocery store and hit it with some light salt and heavy pepper. The goal was to smoke the chuckie for about 2-3 hours over pecan. I utilized the snake method and got the roast on early in the morning. I like to use the Vortex as a heat shield for the snake as well.

Rolling her first smoke!

After about 2.5 hours at 250°F, the snake was almost gone and the color looked great on the roast so off to the Crock Pot I went.

Add 1 stick of butter, sliced

1 packet of Ranch Powder

1 packet of Au Jus Powder

A half jar of Pepperocini slices and half of the juice

I also added in some baby carrots. This ran on low the rest of the day until it was fall apart tender. I removed the roast from the pot and hand shredded with the peppers and carrots

I took all the liquid goodness from the crock pot, strained it, defatted it a little and got a bowl of deliciousness!

I added about a 1/4 of this liquid back to the meat and the rest... Brokenhandle & tx smoker should approve... I made a gravy!

I decided I needed some cornbread so I got out a couple boxes of Jiffy and whipped up a batch. At the tail end of the cook, I added some of my sliced pickled jalapenos to a portion of it.

Plated up and chow time!

Final Thoughts:

I feel like I've said this before... But I am mad I waited this long to try this! It has been awhile since I've done a chuckie and have missed it. Such a moist, succulent roast! The smoke flavor was definitely hidden and overtaken by the ingredients but it was subtle and I feel it was still worth the extra step. The gravy was interesting, in a great way. It had the profile of the pepperocinis, ranch, au jus... I think using it on something other than this meal may be a bit odd but it works so well with this. It wasn't "needed" but it definitely took the meal to the next level for me.

If you are one of the few, like I was, that hasn't tried this, I highly recommend it. It would be a great method to do Chuckies, Chicken, turkey... really anything. Definitely keep the added salt low. This can be a high salt meal. If they make a low sodium au jus, I would look for that. Overall though, I am very happy with this cook.


TL;DR




Cheers Y'all!

 

[chopsaw]

Very nice . That's a good method for sure . I've done crock pot and SV . Have to try grill first .
Nice work and awesome kettle .

 

[sandyut]

WOA! Over The Top! man that looks killer!!! so good!

 

[Misplaced Nebraskan]

Very nice . That's a good method for sure . I've done crock pot and SV . Have to try grill first .
Nice work and awesome kettle .

Definitely a new cooking method added to my arsenal. Thanks!

WOA! Over The Top! man that looks killer!!! so good!

Thanks! Was a flavor packed meal that I had multiple plates of over a couple days.

 

[Sowsage]

Sure does look good! Nice work on the gravy! I will agree with you on the salt level of this style pot roast. The first one I did was pretty salty. Second time around I added some carrots and red potato. The potatoes really helped soak up the salt. I like jalapeno corn bread but I alway dice and mix it in. I'll have to try topping like you did next time. Awesome meal! Just awesome!

 

[TNJAKE]

Nice job Zach I have a couple Mississippi pot roast and a Mississippi poboy thread. I think they are absolutely delicious. Last one I did was like yours with the carrots and taters. You nailed it as usual. Check out the poboy I think you'd like it

 

[Misplaced Nebraskan]

Sure does look good! Nice work on the gravy! I will agree with you on the salt level of this style pot roast. The first one I did was pretty salty. Second time around I added some carrots and red potato. The potatoes really helped soak up the salt. I like jalapeno corn bread but I alway dice and mix it in. I'll have to try topping like you did next time. Awesome meal! Just awesome!

Thanks! I was pre warned luckily about the salt. It was borderline in the end but I didn't salt the mashed potatoes and they do help a lot with absorption. The jalapeno was a last minute idea but I liked it a lot. maybe next time i'll add to the mix as well, good idea!

 

[Misplaced Nebraskan]

Nice job Zach I have a couple Mississippi pot roast and a Mississippi poboy thread. I think they are absolutely delicious. Last one I did was like yours with the carrots and taters. You nailed it as usual. Check out the poboy I think you'd like it

The po boy is now on the list! got a link? I'll try and find it too. But that seems another great vessel for consumption of this! Thanks!

 

[SmokinVOLfan]

Dude that looks amazing! I have a chuck in the freezer was thinking about smoking but now I am thinking I need to do this. Thanks for posting and that bread is killer too!

 

[Misplaced Nebraskan]

Nice job Zach I have a couple Mississippi pot roast and a Mississippi poboy thread. I think they are absolutely delicious. Last one I did was like yours with the carrots and taters. You nailed it as usual. Check out the poboy I think you'd like it

Mississippi Poboy (Malcolm Reed)

Good evening folks! I get Malcolm Reed's newsletter and a couple weeks ago he posted this "Mississippi Poboy". Man it looked delicious and I've been planning to make ever since. So here goes...... I started out with a 4.4lb prime chuck roast and seasoned with coarse black pepper and kosher...

www.smokingmeatforums.com

found it! Looks awesome!

 

[TNJAKE]

Mississippi Poboy (Malcolm Reed)

Good evening folks! I get Malcolm Reed's newsletter and a couple weeks ago he posted this "Mississippi Poboy". Man it looked delicious and I've been planning to make ever since. So here goes...... I started out with a 4.4lb prime chuck roast and seasoned with coarse black pepper and kosher...

www.smokingmeatforums.com

The po boy is now on the list! got a link? I'll try and find it too. But that seems another great vessel for consumption of this! Thanks!

 

[Misplaced Nebraskan]

Dude that looks amazing! I have a chuck in the freezer was thinking about smoking but now I am thinking I need to do this. Thanks for posting and that bread is killer too!

Make one for sure if you haven't!

Thanks John!

 

[chilerelleno]

Holy hell Zack!
That cook looks danged near divine.
I'm betting that meal was as delicious as can be.

Now let me heap some real praise upon you.
You sir are an artiste, The quality of your photography, the beautiful presentation of your food.... It is art.

 

[HalfSmoked]

Awesome pot roast and the sides look great too. We use Lipton onion soup mix for a topping when we do roast.

Warren

 

[SmokinVOLfan]

Make one for sure if you haven't!

Thanks John!

What do you think attributes to the borderline over the top saltiness? I would assume the packet of au jus powder? Don't cook with much salt at all due to the wife so was thinking about what I could change to tone it down a little and not be too salty.

 

[Misplaced Nebraskan]

Holy hell Zack!
That cook looks danged near divine.
I'm betting that meal was as delicious as can be.

Now let me eat some real praise upon you.
You sir are an artiste, The quality of your photography, the beautiful presentation of your food.... It is art.

Thanks Chili! I'm already thinking I need to hit the store on the way home and grab another chuck or two!

As for the rest, I appreciate it! I am a person that changes hobbies and trends a lot, but it seems with cooking, it is a long term evolving gig, and not a temp one. I find myself researching so much more than I used to and have been trying my hardest at upping my documentation and photo skills. The wife keeps asking when I'm going to start getting into using actual cameras and lighting beyond my phone, cause that's the next expensive path it leads haha. But I'm having fun doing it and it usually leads to good food so no complaining here. Thanks again.

 

[Misplaced Nebraskan]

Awesome pot roast and the sides look great too. We use Lipton onion soup mix for a topping when we do roast.

Warren

Thanks Warren. The onion soup mix sounds great! I'll have to make a note of that one, appreciate it.

What do you think attributes to the borderline over the top saltiness? I would assume the packet of au jus powder? Don't cook with much salt at all due to the wife so was thinking about what I could change to tone it down a little and not be too salty.

For sure the Au Jus powder. I use unsalted butter wherever I can for that reason too. I guess if you made a low sodium au jus you could replace that component. Unless they make a low sodium powder. I'll have to look...

 

[chilerelleno]

A question,
What exactly makes it a Mississippi pot roast?
Smoker to the crock pot?
Or is it the spices and etc?

 

[HalfSmoked]

Thanks for the like Misplaced Nebraskan it is appreciated

 

[Misplaced Nebraskan]

A question,
What exactly makes it a Mississippi pot roast?
Smoker to the crock pot?
Or is it the spices and etc?

From what I've gathered, it's a crock pot recipe of the 5 ingredients - Roast, Ranch, Au Jus, Butter, Pepperocinis. Only guess it was derived in Mississippi?