@@charlesmangum3108 Instant tea? I've never heard of such a thing but the British in me(several generations back) is offended at the very notion. Sounds dreadful.
I don't know who doesn't like potato skins mixed in a little with the mashed potatoes. It's more tasty that way. Also that final product looks so good 🤤. Will have to try the recipe sometime soon
For what it’s worth, I leave the skins on apples when I make apple pie. It’s quicker, it keeps the minerals in there, and my family likes it. I don’t think anybody notices that there are peels in the pie.
I love making Mississippi pot roast. I also make Mississippi chicken by using chicken bouillon and some corn starch instead of the au Jus. I add lots of pepperoncinis. I like to make it in my pressure cooker if I don't have time to let it cook all day.
Make this about twice a month, awesome. Eat the leftovers the next day on some Hawaiian rolls with mozzarella cheese, yum. Two meals 1 crockpot can't beat it.
Talia - can't thank you enough for this recipe. Made it this past weekend and it was the best Pot Roast I have had since my Mom's over 50 years ago. And so simple to make.
I made this for my son, his gf, and I and it was phenomenal, my son had 3 helpings of it, so I'm glad I doubled up on everything!! The gravy this makes is almost sinful!!!
Oh Talia, looks SO yummy, and the pot roast looks good too.... LOL Merry Christmas !! According to Southern Living, Mississippi Pot Roast was the invention of Robin Chapman, a mom from Ripley, Mississippi who stumbled upon the creation in the '90s when she tried to make her aunt's pot roast recipe less spicy for her kids.
My two crock pots are like family. Small one and big, they take care of us, we take care of them. There's nothing like a venison roast cooking on a cold winter day
My wife and I’s favorite pot roast! We make it often, but we dump the entire jar of peppers and vinegar and use an entire stick of butter. Also, a really good veggie to add to the crock if you’re laying off carbs is radishes! They absorb every bit of the flavor of the cooking jus.
"Why you using chopsticks?" My favorite part is the fact that Talia is quite literally using those chopsticks for the exact use they were originally intended! 😂
We cook ours the same way but we dump the whole jar of pepperoncinis, with juice, into the crockpot (or smoker in an aluminum pan). Also, made it by cubing up a pork loin instead of the chuck roast and it turned out fantastic too.
We called them, "Country potatoes" with the skins. You can cook about any type potato that way if you cook them enough time and smash them up well. Best tasting to me and more nutrients than just potato starchy...mm...stuff. LOL Merry Christmas to all the IAST group.
Because this is so delicious and easy, my neighbor made this two days in a row. That's how quickly it disappeared. Luckily, he shared. He added a few personal touches - sliced onion, a few carrots, and the small potatoes all together. Also, being the impatient type, he cooked it in one of those insta-pot/pressure cooker jobs. Now about that garlic on your potatoes - wow! Though I can hardly cook without garlic, that's one heckuva lot of garlic! Looking forward to more recipes from your kitchen.
The morning after Christmas can be a bit too quiet and unexciting. Finding a new Talia's Kitchen episode revived the excitement of the season. Thank you!
Talia, I’m ‘new southern’. No hiding it, I don’t have your beautiful accent! I LOVE watching your cooking videos. There’s nothing I would like more than to learn some of these southern dishes! Please keep making them!
"Literally a child could do it" ... sounds like a great recipe to get kiddos started on learning to cook. PS: "au jus" is pronounced "oh zhew" ... in French 'au' is pronounced 'oh' and means in. Literally 'in juice'.
You should add some liquid to the slow cooker. It's not good to cook a roast dry like that. I use about a cup or so of broth. When I'm making pepperoncini beef, I just dump in the whole jar with its juice instead.
I made this and my friends love this. I added carrots and potatoes to the crack pot well. I also left the roast whole and didn’t shred it but the flavors were amazing.
I make this all the time. It is so easy even my son can make this with no problem. It originated with Robin Chapman in Ripley, MS. By the way you can substitute stew meat for the roast.
@@liliesandbuttercups well I guess we could say bless their heart for eating it and not saying a word no matter how much milk they had to drink! Truth be known they probably switched it out😄
My jaw dropped when I watched her add even more garlic powder. A little of that stuff goes a long way, so there is no way those potatoes were edible after that much. Everything else looked tasty, however, seasoning aside.
I got a new Crock Pot for Christmas and I love pot roast so I am going to make this. Talia, you have so much charm and its great fun watching you cook. I never thought to use those peppers and ranch seasoning so you broadened my horizons. Thank you!
Talia way to young (she younger than me) to be my granny and they all passed away but she now my spirt granny. She also the new leader of this channel. Side note I'm in AR and my great grandma used to make something real close to this. She just added a boat load of spices with the packets.
I was so hoping she would just stick the butter stick in there standing up when she said birthday candles ! My husband and I both enjoyed the video thank you so much!
A/K/A my daughter's all-time favorite meal! The G.O.A.T. southern crock-pot recipe. We sometimes use a pork roast in place of beef and it makes the best pulled pork sammiches.
No onion? I guess that makes it Texas pot roast if you add a small onion (chopped) and a bag of baby carrots to the pot roast. Yours looks delicious though Talia. Thanks for getting up early to show us a finished one. Pro move!
Just made this recipe - delicious! Recipe is definitely a keeper. I put carrots, potatoes & Brussels sprouts in the pot to cook along with the roast, whole meal in one crockpot! 😋
I make it in my instant pot fairly often... It takes about 90 minutes (Time to get to pressure, 1hr cook time, 10 minute natural release, and then quick release)
