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

[TNJAKE]

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?

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[Misplaced Nebraskan]

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Awesome, thanks! was looking for something like this.

 

[SmokinVOLfan]

Unless they make a low sodium powder. I'll have to look...

I think they do. Appreciate the tip man.

 

[gmc2003]

Wow that looks really really good Zach!!! I've made a bunch of shredded chuckies over the years, but that plate takes it up another notch.

Point for sure
Chris

 

[Misplaced Nebraskan]

I think they do. Appreciate the tip man.
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Lemme know if you find some. and if you try one!

 

[kilo charlie]

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.


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Rolling her first smoke!



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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.


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Add 1 stick of butter, sliced



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1 packet of Ranch Powder



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1 packet of Au Jus Powder



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A half jar of Pepperocini slices and half of the juice



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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



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


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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!


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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.



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Plated up and chow time!



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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.


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Cheers Y'all!

Looks AMAZING as always!!

 

[Misplaced Nebraskan]

Wow that looks really really good Zach!!! I've made a bunch of shredded chuckies over the years, but that plate takes it up another notch.

Point for sure
Chris

Thanks Chris! It's a pretty quick and easy meal with lots of waiting time but the results were worth it!

 

[Misplaced Nebraskan]

Looks AMAZING as always!!

Thanks KC! I did forget to include some jack in it though... Guess I need to come up with a Tennessee Pot Roast! haha.

 

[chilerelleno]

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?

Cool and thanks, I'll have to give that recipe a go.

I've smoked and crock-potted Chucks a number of times and it's excellent.
I like using French Onion and Golden Mushroom soups.

 

[Misplaced Nebraskan]

Cool, I'll have to give that recipe a go.

I've smoked and crock-potted Chucks a number of times and it's excellent.
I like using French onion and golden mushroom soups.

Those sound good too! My lists always grow faster than I can cook

 

[kilo charlie]

HAHA!! the Jack may pair well with chicken thighs too... especially if one were to smoke them first? I'm just throwing out ideas really... and the spicy ranch mix works better with the chicken too. Keep up the great work and GREAT photos once again

 

[Misplaced Nebraskan]

HAHA!! the Jack may pair well with chicken thighs too... especially if one were to smoke them first? I'm just throwing out ideas really... and the spicy ranch mix works better with the chicken too. Keep up the great work and GREAT photos once again

all great ideas! Spicy Tennessee Ranch Jack Chicken... hmmm...

 

[kilo charlie]

all great ideas! Spicy Tennessee Ranch Jack Chicken... hmmm...

I'll be waiting for that recipe to show up!!

 

[CoolbreezeBBQ]

Very nice looking meal, and kettle.

 

[Misplaced Nebraskan]

Very nice looking meal, and kettle.

Thanks! Really loving the new kettle too! A friend alerted me to the release and I impulse bought it. Happy with that decision

 

[sawhorseray]

Nice way to break in the new Kettle and a overall great piece of work, Like! Love the idea of using the Vortex as a heat shield, I'll be using that a lot! RAY

 

[Misplaced Nebraskan]

Nice way to break in the new Kettle and a overall great piece of work, Like! Love the idea of using the Vortex as a heat shield, I'll be using that a lot! RAY

Thanks Ray! I still need to officially break it in with some Pork belly though! And yeah, The vortex is a great tool. I don't think it's fully needed but seems to help hold temps more stable around the meat. In my head anyway.

 

[noboundaries]

What a fantastic looking meal. If it wasn't for SMF and YouTube, I'd burn out on creative new ideas for meals. Definitely going to follow this one for inspiration!

Thanks for posting such deliciousness.

Ray

 

[Misplaced Nebraskan]

What a fantastic looking meal. If it wasn't for SMF and YouTube, I'd burn out on creative new ideas for meals. Definitely going to follow this one for inspiration!

Thanks for posting such deliciousness.

Ray

Thanks Ray! I'm with you on the idea scavenging! My forum visits and YouTube Views are in direct correlation to my waist size and probably cholesterol!

 

[tx smoker]

Wow Zach, an absolutely spectacular meal!! Just awe inspiring. I can certainly see how the gravy would take on a different twist with the pepper juice in it but I can also see that it would be very, very good, probably with anything beef. I just love those peppers though and could sit there and eat them by the jar full. Add to a beautiful roast and you've got a match made in Heaven!! Excellent job my friend and as always, a truly breathtaking presentation.

Great big LIKE!!
Robert