blackarrow1990
Mississippi pot roast with alternative ingredients
Hello
I would like to make a Mississippi pot roast. So far, I managed (very hard) to find Hidden Valley Ranch Dressing Mix, pepperoncini, and a nice piece of meat to roast. I do have a pressure cooker which I guess should work for the slow cooking process.
However, I was not able to find Au Jus Gravy Mix so I bought the closest thing I could get (see image below, translation from German is Sauce for roasting).
Now, I am not sure if it will work out well because I don’t know if this is the right sauce for the job. Any advice?
[https://imgur.com/a/ASe20ut](https://imgur.com/a/ASe20ut)
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DIY Au Jus Mix
4 tbsp. beef bouillon granules
4 tsp. onion powder
2 tsp. dried parsley
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 tbsp. cornstarch
Mix together. 1 1/2 tbsp. is equivalent to 1 “packet” McCormick Au Jus Mix.
ETA: I forgot to add: I grind this to a fine powder with a spice grinder. I don’t know if that makes a difference though. Store the extra in a sealed jar in a cool, dry place. Also, if you actually want to use it to make Au Jus, combine 1 1/2 tbsp. mix with 2 cups cold water and heat on the stove, stirring occasionally, for 15 minutes or until it thickens ever so slightly.
If you want Ranch mix in the future: You can make your own! There’s a few good recipes out there. I got the buttermilk powder (Buttermilchpulver) that’s needed for the recipe on German Amazon.
Edit: You could also think about importing gravy mix from the UK or Ireland if you don’t want to make it yourself. The German stuff isn’t that great. Edit 2: I just checked and the brand we have is called ahh! Bisto (from Ireland). It’s great for a quick fix.
I always use a gravy mix with my roasts
Always comes out good. The gravy mix helps to thicken it just a bit
Looks like gravy
You can be creative with your spices for sure. I’ve used dry onion soup mix in the past with great success. I also slice up an onion and green pepper to add to the pot along w/ 3-4 whole cloves of garlic
It will be fine, but you don’t even need it. I’ve seen recipes with au jus and recipes with onion soup mix instead – which tend to be a lot closer than you’d think. Really what you need is just some beef boullion and onion powder, salt and pepper to taste. The buttermilk from the ranch is the real star of the show for this dish, that’s the critical component.
Only concern with that gravy mix is it likely has corn starch or something to thicken it up. Whereas au jus does not – it’s almost more like a soup base consistency.
This will work. The biggest difference between gravy (roasting sauce) and au jus is thickener. Sometimes the au jus is “beefier”, but I think that really depends on the brands you buy. This link is to the Knorr au jus mix. Not sure if it’s available where you are, but I know you can purchase it online. https://www.knorr.com/ca/en/knorr-products/knorr-gravies/au-jus-gravy-sauce.html
That looks good, should work fine.
I just made Mississippi pot roast for the first time, and I did a few changes that were very good:
– I was very generous and added more pepperocinis. Some I added whole, and some I cut up.
– I added Diced red onion at the bottom of the crockpot. These carmelized and were tasty
– around the halfway point I put in a bunch of diced carrot and celery. So these cooked for ~4-5 hours. I think this was very good because it helped balance this meal. Otherwise I feel it is very heavy. The carrots and celery cooked nicely.
– I boiled potatoes and diced them up separately, then put the pot roast with veggies on top and it was great. I chose not to do mashed potatoes because the pot roast already had alot of fat and butter.
You can make Mississippi anything with pickled peppers, butter, a salty savory packet, and a packet of ranch dressing mix.
I do chicken thighs, banana pepper slices, Lipton onion soup mix, ranch mix, and butter.
The *New York Times* has a scratch recipe that’s also good for people who can’t find ranch dressing mix or need to reduce the sodium: https://cooking.nytimes.com/recipes/1017937-mississippi-roast
>1 boneless chuck roast or top or bottom round roast, 3 to 4 lbs.
>2 teaspoons kosher salt, plus more to taste
>1 ½ teaspoons freshly ground black pepper, plus more to taste
>¼ cup all-purpose flour
>3 tablespoons neutral oil, like canola
>4 tablespoons unsalted butter
>8 to 12 pepperoncini
>2 tablespoons mayonnaise
>2 teaspoons apple cider vinegar
>½ teaspoon dried dill
>¼ teaspoon sweet paprika
>1 teaspoon buttermilk, optional
>Chopped parsley, for garnish
It will be fine. Potentially a tiny bit thicker but the brown gravy should work fine plus Knorr tends to be one of the better brands for powdered mixes.
Hmm, Pressure Cooker over a Slow Cooker, I would like a update on how it turns out, Have fun.
I have also had trouble finding Au Jus. I have used french onion mix instead and its come out pretty good.
You won’t know until you try. For me, the best part of cooking is experimentation – no need to every follow a recipe 100%.
I use packages of gravy instead of au jus.
Also, I have a really hard time finding pepperoncini, so I’ve taken to using dill pickles and pickles juice in lieu.
You can sub onion soup mix for the Au Jus.
I never remember to buy Au Jus, and it still tastes amazing.
I tried to improvise it in England and I gotta say the results were bad. Just way too salty.
I live in Germany, so I have deviated from the original recipe.
I just use powdered dry onion soup packets as seasoning, add some pepercinis and butter in the crockpot and bam. Not necessarily Mississippi roast but damn good , cheap, and easy
That looks good, should work fine.
I just made Mississippi pot roast for the first time, and I did a few changes that were very good:
– I was very generous and added more pepperocinis. Some I added whole, and some I cut up.
– I added Diced red onion at the bottom of the crockpot. These carmelized and were tasty
– around the halfway point I put in a bunch of diced carrot and celery. So these cooked for ~4-5 hours. I think this was very good because it helped balance this meal. Otherwise I feel it is very heavy. The carrots and celery cooked nicely.
– I boiled potatoes and diced them up separately, then put the pot roast with veggies on top and it was great. I chose not to do mashed potatoes because the pot roast already had alot of fat and butter.
Regardless if it is the true “mississippi roast” it will be delightful! When I cant find au ju I just use brown gravy and its really good.
Forget the prepackaged stuff, roll your own or you will forever be beholden to big herbs.
Start with basic ingredients, write them down. Keep doing this by adding other herbs and write down what works/fails. After a few tries, you will find a good solid basic flavouring that fits your palette. You can keep experimenting to your heart’s content.
I made a slow-cooked chilli yesterday. I have made it dozens of times, but this time in the last hour I added leeks. Interesting flavour mix, so I now have a new variant.
Have fun!
Protip: use banana peppers instead.
I don’t think that’s the best thing. It will definitely work. It would taste good but the au jus would be better and consistent with the recipe. Do you have any beef base? I use “better than bouillon”.
Good Luck!!
I don’t like to pay the premium for the ranch and au jus packages, so I’ve made my own ranch with powdered buttermilk and seasonings, and I substitute a tablespoon of British Bisto (which I think is less salty than the Bisto we have in Canada) and it’s always turned out great. I usually reduce the butter by half, and pour in a bit of the pepper juice.
Sometimes I add carrots, onions, celery. Sometimes either potatoes or barley. Sometimes some frozen peas right at the end. All versions are loved by my extended famly of 7, which is a miracle because at least 5 of them are really picky eaters!
Not sure if your recipe calls for butter, the one I used called for 1/4 cup I think. I cut it in half after the first couple times making it. One of my favorite recipes