Mississippi pot roast variation

[Opsimath]

The beef pot roast turned out so good that I wanted to try the recipe with pork. I used pork gravy mix which before I didn't even know was a thing. There were only 2 large peppers left in the jar so I sliced them and used the juice. It was a 6 pound roast and just did fit into the cast iron Dutch oven (it's a small one that I got for baking bread). Browned the roast and put it in the oven at 350. Reduced temp to 275 after 30 minutes and let it cook 4 hours. It was so tender that even though it was boneless and tied well with butcher's twine I had to use tongs to hold it together and a spatula for bottom support just to get it out of the pot. The taste was absolutely delicious!

Now I want to try the recipe with chicken.

Definitely a fan here!

 

[twocorgis]

The beef pot roast turned out so good that I wanted to try the recipe with pork. I used pork gravy mix which before I didn't even know was a thing. There were only 2 large peppers left in the jar so I sliced them and used the juice. It was a 6 pound roast and just did fit into the cast iron Dutch oven (it's a small one that I got for baking bread). Browned the roast and put it in the oven at 350. Reduced temp to 275 after 30 minutes and let it cook 4 hours. It was so tender that even though it was boneless and tied well with butcher's twine I had to use tongs to hold it together and a spatula for bottom support just to get it out of the pot. The taste was absolutely delicious!

Now I want to try the recipe with chicken.

Definitely a fan here!

Sounds yummy Cynthia! I might have to try to adapt that for the Instant Pot. I do a five ingredient pulled pork recipe in the IP with a pork shoulder that is simple, and comes out perfect every time.

 

[richardp69]

I do Burger King and that's quite a treat since the closest one is about 90 miles round trip.

 

[dreadnut]

I like doing pork loin on the grill with indirect cooking: coals on one side, loin on the other.Open the vents about 1/2 way, let it go for about an hour then rest on a plate for 15 minutes - oh my gosh good.

 

[Opsimath]

I like doing pork loin on the grill with indirect cooking: coals on one side, loin on the other.Open the vents about 1/2 way, let it go for about an hour then rest on a plate for 15 minutes - oh my gosh good.

Why is my mouth watering? I can almost smell it. However I am by no means a grillmaster, so I'm going to ask a question that will reveal just how uninformed I am.

Vents?

 

[FNG]

Amazon.com

Try the pot roast over some cheese grits!

 

[Opsimath]

Amazon.com

Try the pot roast over some cheese grits!

Are these a lot better than what's to be found at the grocery store? I am not a grits fan myself which is a little odd as I like all other versions of corn including hominy, but both my fellows like them, with or without cheese.

 

[FNG]

Are these a lot better than what's to be found at the grocery store? I am not a grits fan myself which is a little odd as I like all other versions of corn including hominy, but both my fellows like them, with or without cheese.

I live in the panhandle and you would think you could find good grits here. But all I can find is instant(gag) grits or polenta.

These are the best grits I've ever had. Love them regular with salt and pepper and a little butter, or with some cheese stirred in.

My wife is from So. California, and she says she doesn't like grits, but she likes these.

 

[FNG]

Once you gets some grits, it's time for grits and grillades. Think Cajun Swiss steak.

 

[F312]

I like doing pork loin on the grill with indirect cooking: coals on one side, loin on the other.Open the vents about 1/2 way, let it go for about an hour then rest on a plate for 15 minutes - oh my gosh good.

Vents? They burn out on mine after a year, then it's fully open the next 20 years or so. The top vent is all you need. I'm going to be on my 3rd Weber soon. I tried many other Q's, but I always come back to the Weber.

Ralph

 

[dreadnut]

Yeah, little vents on the top and the bottom of the grill, you use them to control the heat when the cover is on.