Mississippi Roast

We need no further proof that to the staff of The New York Times the state of Mississippi is an anomalous, backward enclave than the January 26, 2016 article in the newspaper’s food section about the “improbable rise” of a slow cooker pot roast recipe credited to a Ripley woman named Robin Chapman that has become a web phenomenon, “a favorite of the mom-blog set”.

Now dubbed “Mississippi Roast”, Chapman, who was interviewed by Times writer Sam Sifton for the article, simply called it “roast” (and still does). The recipe involves beef chuck topped with a packet of dry ranch dressing mix, a packet of dry “au jus” gravy, a stick of butter and a few pepperoncini. Chapman claims it’s riff off a recipe she received from an aunt, who used packaged Italian dressing, but she wanted something “milder” (the word is in quotes in the Times article), so she used ranch instead of Italian. “Over time,” Sifton writes, “the recipe has slowly taken on a life of its own,” which is of course news not only to “food writers and scholars”, but to those of us who actually cook in order to feed ourselves and our families.

To his credit, Sifton has done a considerable amount of footwork delineating the “rise” of this recipe from Chapman’s kitchen to a cookbook put out by the good people at the Beech Hill Church of Christ in Ripley, through nearby Hickory Flat where it was sampled by visiting food blogger Laurie Ormond or Bentonville, AK, who published the recipe on her blog. The recipe was picked up by Candis Berge on her blog in 2011. Berge claimed it passed what she called “the hubby test” (in quoting her claim, the Times italicizes this, finding it a key factor in the recipe’s “mom-blog set” popularity), and very soon “Mississippi Roast” became popular on such platforms as Twitter, Reddit and Pinterest.

Again to his credit, Sifton actually goes to the trouble to make “Mississippi Roast”, though predictably he is not faithful to the original recipe. He uses less butter (not saying how much less), reasoning that “there is plenty of fat in chuck roast”, uses five times as many pepperoncini, sears the roast before placing it in the cooker, “browning it aggressively beneath a shower of salt and pepper” (do I hear a faint echo of Craig Claiborne in that sentence?) and coating it with flour to create a “base of flavor” to replace the gravy mix and actually makes ranch dressing instead of using a packet (let’s give the devil his due and assume packets of dried au jus and ranch dressing mix are unavailable in Food World) and “dumped that” over the top of the meat. “Eight hours later,” Sifton writes, “My family dived into their meal with glee. It was exactly the same as the original effort (my italics, indicating incredulity), and took about the same amount of time to make.”

Sifton’s article ends with wine pairings compiled by one Eric Asimov (nephew of Isaac), who states, “This soft, beefy roast calls for a robust, structured red that will both complement the flavor of the meat and accommodate the bite of the peppers,” and recommends among others “a Brunello di Montalcino or its more modest sibling, Rosso di Montalcino” from Italy, “a garnacha-based wine from Montsant or its grander neighbor, Priorat” from Spain, a “southern Rhône, like a Gigondas or a Châteauneuf-du-Pape” or “if you are a fan of Argentine malbec, try one”. On second thought, anyone who can write such frivolous drivel about what wine to serve with a “Mississippi Roast” must know science fiction.

We can safely assume that everyone at the Beech Hill Church of Christ will assiduously ignore Asimov’s alcoholic urgings, and we can be damn sure that most people who want to make a pot roast with pre-packaged mixes will continue to do so however the hell they want using whatever the hell they have on hand, as cooks have been doing since the dawn of recorded history. The compelling theme behind this prolonged sneer against Mississippi, indeed against the “mom-blog set” across the nation, seems to be the sheer incredulity that such an atrocious recipe could actually find any sort of popular appeal in a country that is deluged by a media that promotes upscale food and ignores the needs and lives of people who work hard and have little time or money to indulge in such frivolities as Kobe beef or “a garnacha-based wine from Montsant”. Perhaps New York City itself is an anomalous enclave, but certainly anomaly resides in the editorial offices of The New York Times.

Photo courtesy of The New York Times
Photo courtesy of The New York Times

 

6 Replies to “Mississippi Roast”

  1. He probably would be critical of a roast cooked with dried onion soup and cream of mushroom soup. Or pork chops cooked in tomato soup with onions and peppers. What is WRONG with that man????

  2. I’m a Chicagoan who lived in NY for 4 years in the 1980’s. I got addicted to the NY Times and have subscribed ever since. Love that paper. But the pomposity of their recipe pages makes my head explode. Who has 3 days to shop for the laundry list of obscure ingredients they deem necessary — many of which are only available in New York’s Upper West Side? So reading Sam Sifton’s hoity-toity “improvements” to the Mississippi Roast — I knew it was a bunch of B.S. I was determined to stick to the original recipe. So I went on line to find it — stumbled upon your article — and laughed really hard. Rest assured I’ll be using the packaged Ranch and Au Jus dressings…a stick of salted butter…2 pepperoni — and washing it all down with a beer.

    1. Yes, I’ve since found that out, Barry, and perhaps I should have suspected such in the first place, but I over-compensated. I’ll edit the post, thank you.

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