By Aby Rinella
Mississippi Pot Roast.
The name invokes a sense of Sunday afternoons, porch swings and sweet tea.
The recipe has a rich story of its own, being passed from hand to hand through families, friends and acquaintances, eventually becoming such an internet sensation that it was even featured in the NY Times.
This iconic recipe all started in Mississippi when a woman slightly altered a recipe that originated from her aunt and served it to a friend. From there, it made its way through another set of hands, into a church cookbook. This was just the beginning of the road this recipe would travel, starting as simply ‘roast’ and eventually becoming the beloved “Mississippi Pot Roast” that has made its way into nearly every woman’s slow cooker across the country.
It is not a complicated recipe, using few ingredients and taking very little time, yet pleasing to all and giving the feel of a meal that took all day to make.
It is perfect for the busy family, or the one that wants to come home to a warm, home cooked meal after being gone all day.
It is excellent using game meat, in that it produces a very flavorful, moist meat that nobody can resist.
Here we take the basic version, add a few vegetables and pair it with a quick and easy homemade biscuit and you will have a dinner worthy of the ‘southern stamp of approval.
MISSISSIPPI POT ROAST
- Wild Game Roast (elk, deer, pronghorn all work great!)
- One stick butter
- 1 packet ranch dressing mix
- 1 packet Au Jus mix
- 5 peppercinis
- baby carrots
- baby potatoes
- Place roast in slow cooker.
- Place carrots and potatoes around the roast.
- Sprinkle ranch and au jus mix over top of roast.
- Place stick of butter on top of roast.
- Place peppercinis on and around roast.
- Cover and cook on low 7-8 hours.
- Remove and pull meat into large pieces.
- Roughly mash potatoes and serve alongside with carrots.
*Do not add any liquid to slow cooker at any point.
QUICK, EASY BISCUITS
These homemade biscuits are easy and go perfectly with the above roast;
taking only 20 minutes from beginning to end!
- 2 cups white flour, sifted
- 3 ½ tsp baking powder (less for higher elevation)
- ½ tsp salt
- ½ tsp cream of tartar
- 1 TB honey
- ½ cup butter, cut into small cubes
- ½ cup milk (whole is best!)
- Preheat oven to 450F
- Place dry ingredients into food processor. Blend until just combined.
- Add butter and blend until it looks like peas.(do not blend smooth)
- Add milk and honey, mix until combined and dough comes together into a ball.
- Place on floured surface and knead just a few times.
- Pat dough down with palm of hand until about ¼ inch high. (no need to roll with a pin)
*do not pat thinner or you will get a flat biscuit
- Cut with biscuit cutter.
- Place on baking sheet with space between.
- Bake 10 minutes, or until golden brown.