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 [email protected] 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