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Old Mon, Jan-25-16, 13:48
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,368
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default Mississippi Roast

Was just sent a version of this roast in the NYT today, called Mississippi Roast. A darling of Pinterest?

The Improbable Rise of Mississippi Roast
http://www.nytimes.com/2016/01/27/d...roast.html?_r=0

Favorite quote:
Quote:
Even Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina and one of the world’s best sources of information on Southern cooking, professed ignorance. “Not me, Sugar,” she said. “I’d have called it Tar Heel Roast.”

And the "wine pairings" for a dish like this.

Similar to "Roast Beef to Die For", but this without the mixes. Though if you have good, LC dry mixes, stick with the original.

A Real Food recipe version of this to eliminate the packets of who knows what. I would replace the 1/4 c. flour with 1-2 T of coconut flour, coconut oil replaces the canola, and put it on broccoli/caulifower mash.

http://cooking.nytimes.com/recipes/...ssissippi-roast

Still iced in and a stew in the crockpot now, but ingredients will go on the shopping list.

Last edited by JEY100 : Mon, Jan-25-16 at 14:36.
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