Mississippi Pot Roast
A slow cooked Southern favorite! Easy, tender ranch flavored beef combined with tangy pepperoncinis.
Items that work well with this recipe
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$20.00 — available on subscriptionThe 7-bone roast is one of the most classic chuck roasts, hearkening back to a time when Americans ate a lot of beef and had plenty of time to cook a roast that required three hours of braising. The 7-bone roast is a cut of beef from the chuck section, featuring a distinctive bone shaped like the numeral “7.” It’s known for its rich flavor and is best suited for slow-cooking methods like braising due to its toughness.
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$20.00 — available on subscriptionArm roast is known for having a tender, juicy texture with a savory beef flavor. Chuck arm roast is a flavorful cut of beef from the shoulder area, known for its rich marbling and tenderness when slow-cooked. It is ideal for pot roasts and braising, making it a popular choice for hearty meals.
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$22.00 — available on subscriptionChuck Eye Roast is a flavorful cut of beef from the shoulder area of the cow, known for its tenderness and rich taste. It is often used for slow cooking methods like braising or roasting to enhance its natural flavors and achieve a tender texture.
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$22.00 — available on subscriptionThis large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.
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$20.00 — available on subscriptionChuck neck roast is a flavorful cut of beef that comes from the shoulder area of the cow, specifically the neck region. It is known for its rich taste and becomes tender when slow-cooked, making it ideal for dishes like pot roast.
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$22.00 — available on subscriptionBeef chuck tender roast is a lean cut from the shoulder area that requires slow cooking to become tender. It is often used in pot roasts or braised dishes, as the long cooking time helps break down the connective tissue, resulting in a flavorful and tender meal.
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$22.00 — available on subscriptionBottom round roast is a lean cut of beef taken from the hind leg of the cow, known for being relatively tough due to the muscle’s frequent use. It is best cooked using slow methods like braising to enhance tenderness and flavor, making it suitable for pot roasts or beef jerky.
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$40.00 — available on subscriptionThe most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Roast cut from the larger Tenderloin, the least exercised and most tender cut.