An easy peasy gravy makes a silky, scrumptious, and divine addition to this fork tender Mississippi Pot Roast recipe that broke the internet. Hits it out of the park every time! A few squeezes with the tongs, and this roast literally falls apart.
This recipe should be called “The Famous Mississippi Pot Roast”, it’s gotten plenty of press in recent years. It has even been called the “Pot Roast that broke the internet”; however it comes from a humble beginning. Robin Chapman from Ripley, Miss decided to change up a recipe that was given to her because she thought it would be way too spicy for her family.
Did you ever wonder what the recipe was that was given to her, I thought maybe an Italian Roast Beef. Because she mentioned Italian in the interview, I just had to turn the leftovers into Italian Roast Beef sandwiches that were so good I would make this again just to get that sandwich again.
Chapman says she shares credit for the recipe’s fame with her friend Karen Farese, who helped launch the recipe to stardom by putting it in her church’s cookbook. She said in an interview with ABC News, “Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don’t.”
Well I have to confess this is the first time I’ve made the infamous Mississippi Roast, I’ve made the Fancy Yankee Pot Roast which we loved, and also, this Tasty Tender Slow Cooker Pot Roast which is pretty much what I grew up with. I thought we better give this one a try as well. There might be something exciting that we are missing out on. You know it’s a real thing, Fear of Missing Out, or FOMO as the kids say. Lucky for me, our local store had buy one get one free bottom round roast.
We’re getting some really good sales since a new Fresh Thyme moved into the neighborhood, all the other stores are having to step up their game to compete with them. So we’re stocking up the freezer, can’t pass up a good sale!
Now I did this up a little different then the original recipe. I used a Hidden Valley Dip Bacon Ranch packet, that’s what I had and I thought it was a little too salty, so I didn’t salt the mashed potatoes as much as usual to balance it out. And I wanted a little thicker gravy, so I used the Trisha Yearwood method for gravy that I used for my pork tenderloin which is an easy peasy gravy and makes a silky scrumptious divine gravy for this fork tender full of flavor roast, that just hit’s it out of the park every time! Seriously, a couple squeezes with the tongs is all you need and this roast literally falls apart. That’s all I did before taking the picture of the roast still in the crock pot.
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