Making a Mississippi for the first time, this recipe seems a bit basic though. Anyone have any pointers??
Making a Mississippi for the first time, this recipe seems a bit basic though. Anyone have any pointers??
by Fatfilthybastard
34 Comments
DistractingMyself8
Seems basic? Maybe, to a first timer… It’s not, it’s delicious!
I typically add more peppers. One time I added some potatoes and carrots and that was great too.
heidismiles
Why not try it and see how you can modify it to your tastes next time?
Glum_East9688
The simplicity is the point. There’s no need to overthink this. Just enjoy it!
Inevitable-Pea-735
That’s the exact recipe I use. I made it yesterday.
Greenman333
Brown the roast before braising it.
Jean-LucBacardi
It being basic is what makes this recipe mind blowing. Stick to that recipe for your first time and then play around if you want. I personally add more butter and peppers and once it’s done, shred it all up and then throw cookies linguine noodles in it for about 30 minutes.
wrrdgrrI
Make sure your meat is well marbeled.
Combine the contents of the dry packets together, coat the meat in this (sprinkle excess over top). I’ve been using Italian dressing instead of ranch.
You can reduce the amount of butter, but as others have said, follow the original amounts then you can alter to taste for subsequent roasts.
hush-puppy42
I add slivered onion because I want to. Once, I added mushrooms.
I’m thinking about making it with chicken thighs for funsies.
826172946
I usually leave the butter out and add more peppers + their juice.
I don’t personally miss the butter, I think there’s enough other flavors going on and chuck is already typically fatty. Plus then I’m not removing a thick layer of fat feeling like I more or less wasted the butter.
Saarebear
It is a very basic recipe. I thought it turned out really salty and the flavor wasn’t anything to write home about. I made it once and never made it again.
Now, if I’m buying chuck roast for the slow cooker, I’m making a stew with some potatoes and carrots for a more balanced meal.
Eastcoast_ben
I use almost this exact same recipe. I use unsalted butter and get any reduced sodium ranch or au jus mix. My first one was really salt forward. I also add a bit of beef broth(maybe 1/2-3/4 cup) to help the gravy along. But the recipe as is should be fine as well
Yungeel
I’ve made this exact recipe quite a few times. Unless you like very salty food, I’d cut down the packet of gravy to half and replace with some low sodium beef broth. Personally, I love salt, but I even found it to be a bit too much.
swampcat42
You can go ahead and change the recipe and then complain how it isn’t very good like a few of my friends that I’ve sent the recipe to. One of the best things about this recipe is its simplicity.
Mr_JusFlow
1) add a cup of the peppercinni juice. 2) i only add a tablespoon or 2 of butter.
Yzarcos
I put some of the liquid from the peppers in too. Not even sure if it adds much flavor honestly 🤷♀️. Omg I just realized how hungry I am.
mmura09
Don’t add all of the pepper juice unless you like tasting salt
FlobyToberson85
I sear the roast and then sweat down some onions in that pan. Then deglaze with a little water and put over the roast. Then add the rest of the ingredients. Use reduced sodium versions if you can. I also use extra peppers.
MamaFen
I always use a recipe as described the first time around. If it needs tweaking after that, at least I have a baseline to go from.
jessinic
I’ve never put the butter in and I dump the whole jar, or at least 3/4 of it, juice and all (peperoncinis).
liberal_texan
I like to do 2-3x the number of pepperoncini peppers, and a good dash of the juice they came in.
Doc-AA
Add some onions and some salt/pepper to taste
harley4570
use LOTS more pepperoncinis!!!!
CharlesLeChuck
That’s the recipe. I would personally use more peppers though.
ToqueDeFe78
I did it for the first time myself and thought the same but it was so good. Made some ciabatta bread added mozzarella cheese with the gravy – best sandwiches ever. I added some more seasoning to taste about halfway through – but it didn’t need much
nothingmeansnothing_
My SO likes to put baby carrots on the bottom as well
freckledjezebel
I made it to specs the first few times (and it was very delicious) then started playing with it. Here’s what I do now:
Rub meat with a spice and flour mix. I use paprika, onion and garlic powders, and ground sage and thyme. Then sear on all sides.
Place slivered onions on bottom of slow cooker. Layer potatoes and carrots (bite size chunks) on top. Nestle in the browned meat. Place pepperocinis around the meat and pour in a little of the juice. Maybe a half cup. Sprinkle the au jus and ranch packets on top. Place a stick of butter on the meat and cover. Cook on low for 8 hours. Shred meat and serve in its juices.
PuzzledPlastic7700
Add the pepperoncini juice as well
SilkyZ
That’s the recipe. I suggest getting low sodium items though.
A good switch up is to use a jar of sweet peppers and Italian seasoning
coffeejunki
When in doubt, look up several versions of the same recipe. You’ll get a good idea of what the necessary ingredients are and what are extras for flavor.
mgrimshaw8
It’s certainly basic in the sense that it’s just meat in a pot lol. I always add yellow potatoes cut into 1/8s, a diced yellow onion, minced garlic and a bag of baby carrots.
Cooliette
It doesn’t need the butter, and I replace the au jus packet with French onion soup in a can. Let it cook, serve over rice
KnightsOfREM
This recipe is simple, but you’re not wrong, there are a few easy steps you can take to make it even better.
– Add a peeled, sliced onion or two to the bottom of the cooker. I always do this. – I use an entire jar of peppers and all the juice, because I really like the flavor it adds. It’s a bit too subtle for me when it’s just 4-5 peppers. – The really important edit: heavily salt and pepper your roast, and brown it before putting it in. This makes a bigger difference than everything else put together. It doesn’t really matter if you use au jus at all or if you make your own ranch dressing á la Sam Sifton, but browning the meat in an extremely hot pan is essential.
Mcjnbaker
Yea prepare a double batch. If this is your first time you family will slaughter this thing in a day!!!
self-defenestrator
The recipe itself is simple, it’s just that the seasonings carry a lot of flavor. I’d suggest making it as written first, then you can start to tweak it as you want to…I’ll sometimes add pickled red onions over the top for serving, or a small drizzle of plain yogurt.
34 Comments
Seems basic? Maybe, to a first timer… It’s not, it’s delicious!
I typically add more peppers. One time I added some potatoes and carrots and that was great too.
Why not try it and see how you can modify it to your tastes next time?
The simplicity is the point. There’s no need to overthink this. Just enjoy it!
That’s the exact recipe I use. I made it yesterday.
Brown the roast before braising it.
It being basic is what makes this recipe mind blowing. Stick to that recipe for your first time and then play around if you want. I personally add more butter and peppers and once it’s done, shred it all up and then throw cookies linguine noodles in it for about 30 minutes.
Make sure your meat is well marbeled.
Combine the contents of the dry packets together, coat the meat in this (sprinkle excess over top). I’ve been using Italian dressing instead of ranch.
You can reduce the amount of butter, but as others have said, follow the original amounts then you can alter to taste for subsequent roasts.
I add slivered onion because I want to. Once, I added mushrooms.
I’m thinking about making it with chicken thighs for funsies.
I usually leave the butter out and add more peppers + their juice.
I don’t personally miss the butter, I think there’s enough other flavors going on and chuck is already typically fatty. Plus then I’m not removing a thick layer of fat feeling like I more or less wasted the butter.
It is a very basic recipe. I thought it turned out really salty and the flavor wasn’t anything to write home about. I made it once and never made it again.
Now, if I’m buying chuck roast for the slow cooker, I’m making a stew with some potatoes and carrots for a more balanced meal.
I use almost this exact same recipe. I use unsalted butter and get any reduced sodium ranch or au jus mix. My first one was really salt forward. I also add a bit of beef broth(maybe 1/2-3/4 cup) to help the gravy along. But the recipe as is should be fine as well
I’ve made this exact recipe quite a few times. Unless you like very salty food, I’d cut down the packet of gravy to half and replace with some low sodium beef broth. Personally, I love salt, but I even found it to be a bit too much.
You can go ahead and change the recipe and then complain how it isn’t very good like a few of my friends that I’ve sent the recipe to. One of the best things about this recipe is its simplicity.
1) add a cup of the peppercinni juice.
2) i only add a tablespoon or 2 of butter.
I put some of the liquid from the peppers in too. Not even sure if it adds much flavor honestly 🤷♀️. Omg I just realized how hungry I am.
Don’t add all of the pepper juice unless you like tasting salt
I sear the roast and then sweat down some onions in that pan. Then deglaze with a little water and put over the roast. Then add the rest of the ingredients. Use reduced sodium versions if you can. I also use extra peppers.
I always use a recipe as described the first time around. If it needs tweaking after that, at least I have a baseline to go from.
I’ve never put the butter in and I dump the whole jar, or at least 3/4 of it, juice and all (peperoncinis).
I like to do 2-3x the number of pepperoncini peppers, and a good dash of the juice they came in.
Add some onions and some salt/pepper to taste
use LOTS more pepperoncinis!!!!
That’s the recipe. I would personally use more peppers though.
I did it for the first time myself and thought the same but it was so good. Made some ciabatta bread added mozzarella cheese with the gravy – best sandwiches ever. I added some more seasoning to taste about halfway through – but it didn’t need much
My SO likes to put baby carrots on the bottom as well
I made it to specs the first few times (and it was very delicious) then started playing with it. Here’s what I do now:
Rub meat with a spice and flour mix. I use paprika, onion and garlic powders, and ground sage and thyme. Then sear on all sides.
Place slivered onions on bottom of slow cooker. Layer potatoes and carrots (bite size chunks) on top. Nestle in the browned meat. Place pepperocinis around the meat and pour in a little of the juice. Maybe a half cup. Sprinkle the au jus and ranch packets on top. Place a stick of butter on the meat and cover. Cook on low for 8 hours. Shred meat and serve in its juices.
Add the pepperoncini juice as well
That’s the recipe. I suggest getting low sodium items though.
A good switch up is to use a jar of sweet peppers and Italian seasoning
When in doubt, look up several versions of the same recipe. You’ll get a good idea of what the necessary ingredients are and what are extras for flavor.
It’s certainly basic in the sense that it’s just meat in a pot lol. I always add yellow potatoes cut into 1/8s, a diced yellow onion, minced garlic and a bag of baby carrots.
It doesn’t need the butter, and I replace the au jus packet with French onion soup in a can. Let it cook, serve over rice
This recipe is simple, but you’re not wrong, there are a few easy steps you can take to make it even better.
– Add a peeled, sliced onion or two to the bottom of the cooker. I always do this.
– I use an entire jar of peppers and all the juice, because I really like the flavor it adds. It’s a bit too subtle for me when it’s just 4-5 peppers.
– The really important edit: heavily salt and pepper your roast, and brown it before putting it in. This makes a bigger difference than everything else put together. It doesn’t really matter if you use au jus at all or if you make your own ranch dressing á la Sam Sifton, but browning the meat in an extremely hot pan is essential.
Yea prepare a double batch. If this is your first time you family will slaughter this thing in a day!!!
The recipe itself is simple, it’s just that the seasonings carry a lot of flavor. I’d suggest making it as written first, then you can start to tweak it as you want to…I’ll sometimes add pickled red onions over the top for serving, or a small drizzle of plain yogurt.