Martin's MIssissippi Pot Roast

 

Martin's Mississippi Pot Roast

Everyone who knows me, knows how I love tangy, spicy, warm flavors.  Mississippi Pot Roast allows me all of that, and more.  I am kinda drooling about it as I write!  My best friend, Anne, makes THE BEST Mississippi pot roast Ever, but I thought I'd share mine; it's a bit of a tweak from the norm. Let's get started, shall we?

This meal-a-palooza can be  made in a slow cooker or any pot. There are tons of different takes on this, but as long as we don't deviate too far from the original, I think we can do it justice, with a little tweak.  So, slow-cooker, Dutch oven or just a pot will be needed.  Let's get to my list of ingredients. 

Ingredients

1 large pot roast

1 onion, coarsely chopped

1 head garlic, halved

four leaves fresh basil

1 rounded tablespoon dried or fresh rosemary

2 rounded tablespoons of freshy or dried lemony thyme

1 -2 pounds baby New Potatoes (Use your favorite!)

1 -2 packages of either dry Italian dressing seasoning or...

Ranch dry dressing

1 cup of mayonnaise

3 rounded tablespoons mustard (your favorite)

salt and pepper

1 tablespoon (rounded) dry dill

1 cup of pepperoncinis and half of the juice of the bottle

1 cup dill pickle juice

1 can pickled jalapenos

6 tablespoons your favorite searing oil (I like grapeseed)

4 teaspoons Green Hot Sauce (Tobasco and Cholula are my favorites)

1 large can beer (Corona is great) or 1 large box of Chicken Broth

The great thing about this recipe is, you can add or change or delete whatever you want to!  

First, preheat the oven to 250-degrees.  Add four exaggerated tablespoons of oil to a skillet or Dutch oven over high heat. Add salt and pepper to both sides of the pot roast. When the oil begins to ripple, add the pot roast and sear 6 minutes per side. Meanwhile, wash the potatoes and set aside, and halve the head of garlic; slice off the stop quarter of the head of garlic, and if there are cloves protruding around the bottom, use a paring knife and cut the top off of those extra cloves. Sprinkle with salt and pepper and place with the potatoes. 

Seared pot roast ready for braising

Potatoes, basil, rosemary, thyme and onion ready to braise with the pot roast. 

Place the seared pot roast into the pot or slow cooker over the potatoes.  Add the mayo and green hot sauce atop the roast.  Add the pepperoncinis to the pot, along with the garlic and pickled jalapenos. Also, add the entire beer or box of chicken or beef stock, the pepperincini juice and dill pickle juice.  Add a fresh herb bundle, including rosemary, thyme and dill. 

*One tweak I made was to add a half cup of Sweet Carolina BBQ sauce.  The tangy flavor is just amazing and the aroma while braising is enrapturing.  You will be like the cartoon person who smells the cooking aroma and floats into the kitchens, captivated by aromas. I will make it this way forever. 

Now, if you are using a slow cooker, you will want to assemble everything the night before or early in the morning.  Set the slow cooker to high for eight hours.  If you are using a Dutch oven or another type of pot, arrange to take one rack out so you can place the pot into the oven at 250-degrees, as mentioned earlier. Slow cook for up to five or six hours.  The meat should fall apart when touched with a fork. IF you must do this on the stove top, bring the mixture to a boil, cover, and reduce the heat to low for six or seven hours. No matter how you do this, it will be amazing!

When finished, remove the chunks of pot roast, remove the pepperincinis and potatoes.  Plate up to six servings.  Garnish with fresh sage, oregano or Italian flat-leaf parsley.  The aromas are only a mild hint to the incredible, sweet and dill flavors coming your way. 

THANK YOU so much for your visit and your time!  As always, I am thoroughly grateful for you.  Now, Go Cook For Someone You Love❤!!!

~Martin

Your In-House Cook

The full Hunter's Moon two weeks ago from Santa Cruz. Ca. 

The many faces of my Foley dog.