I’m going to try it (Mississippi Pot Roast) at least one more time. Tonight’s turned out okay, despite my tale of woe - maybe I was born on a Wednesday, but the beef was a bit too dry (because of my processing mistake).
It didn’t seem too one-note flavor-wise, but I also can’t bring myself to do any kind of beef stew without adding thyme and 4 or so bay leaves, which I think might have helped (I’m a chronic recipe not-follower, but at least I don’t complain at the originator when it doesn’t turn out!).
I also added the carrots, baby taters, and mushrooms because my oldest is so set on “that’s what your pot roast IS” (par-cooking thanks to you and Amanda’s cautions). The veggies might have been the best part of it, but the beef was very tender, just a bit dry as mentioned.
It was spicier than I thought it would be. Not overwhelming, but definitely there. But I had 5 pounds of meat and so I used 10 Mezetti peppers and 8 ounces of the respective juice, so my fault there.
Anyway, everyone thought it was good, and oldest daughter loved it, so I left the rest of it with her. And my 7.5 quart Dutch Oven that I’d toted the stuff over there in, because they’re hosting their “young adults” church group Saturday and her DO is only a 5 quart.
