Description:
Mississippi pot roast is one of my favorite lazy meals to make especially in the winter but really anytime of year. This is a great meal when you are out of energy or don’t feel like cooking. It has only a few ingredients and it comes together almost by itself. You can slap it on a toasted hoagie and have sandwiches, or you can plop on top of rice or mashed potatoes and have a hearty winter dinner. I love the versatility. I love the flavor profile. You can’t go wrong with this one.
Ingredients:
- Pack of Dry Ranch Seasoning
- Pack of dry Au Jus mix
- Jar of Giardiniera peppers
- Stick of butter
- Roast cut from Mule or Black-tailed deer
- Salt and Pepper to taste
- Cooking Instructions:
- Salt and Pepper roast to taste
- Brown Roast in skillet on stovetop
- Put Roast in Crock pot on low heat for 8+ hours
- Add whole jar of peppers to crockpot
- Add stick of butter to crock pot
- Add Dry Ranch seasoning and Au Jus seasoning
- Let cook for 8 hours and serve over potatoes, rice or on a bun
Cocktail pairing:
We can treat this as a beef recipe for our wine pairings. Classic fuller-bodied reds, such as Bordeaux blends led by Cabernet Sauvignon or Merlot, Châteauneuf-du-Pape from the southern Rhône or Australian Shiraz, are often considered go-to wines that can match the flavor intensity of a dish like this.
All that said this is called Mississippi pot roast so don’t feel as if you need a fancy wine to complement this dish. Any red from a box would be fine.
Good Luck!
As always, good luck this winter and remember to send any success pictures or stories from the field to web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the Mule Deer Foundation or the Blacktail Deer Foundation
