Venison Mississippi Roast

[Otto]

Adapted from Meateater.

2 to 3 pound whole roast, preferably the "chuck"

1 packet dry ranch dressing mix

1 stick butter

1 beef bullion cube

2 medium onions

1 12 Oz jar peperoncini with juice

Salt and pepper the roast, dust well with flour. Massage into the meat.

Using high smoke neutral oil, sear all sides of the roast so it develops a nice char all over.

Slice onions into thick rings, layer on bottom of crockpot.

Set roast on top of the onions.

Sprinkle dry ranch dressing mix all over the roast. 

Put pats of butter on top of roast.

Pour the whole jar of peperoncini over everything. 

Add bullion cube to side.

Set to low, cook 6 to 8 hours. Meat will pull apart easily with forks when ready.

Serve over mashed potatoes,  noodles,etc

Also delicious slightly drained and served on a roll with BBQ sauce.

 

 

Edited October 13, 2024 by Otto

[dbHunterNY]

So I searched for this. Neighbor made Mississippi pot roast Monday night and gave us some. Don't know how she did it but I've got to try this with vension. Thanks for sharing.

[Robhuntandfish]

4 hours ago, dbHunterNY said:

So I searched for this. Neighbor made Mississippi pot roast Monday night and gave us some. Don't know how she did it but I've got to try this with vension. Thanks for sharing.

I've made this with the neck as a roast and it's always great 

[dbHunterNY]

6 hours ago, Robhuntandfish said:

I've made this with the neck as a roast and it's always great 

i got a couple of those. truss the roast to be bundled up or just toss it in?

[Robhuntandfish]

1 minute ago, dbHunterNY said:

i got a couple of those. truss the roast to be bundled up or just toss it in?

I just toss it in.  

[crappyice]

Buddy shot a young one this year so we deboned the entire hind quarter- leaning toward a sauerbraten but this could be a possibility as well

Edited February 7 by crappyice