Sam Sifton, the food editor at The New York Times, tracked down the threads this week in a story on the murky origins of a pot roast called Mississippi Roast. The recipe sounds almost too good (and too trashy) to be true: You toss a chuck roast in a
Heiskell showed the TODAY hosts and viewers how to make a slow-cooker Mississippi roast (Yoste Roast). Thus far, 445 people gave the recipe 3.5 stars. TODAY Recipes said online at Today.com: “This juicy roast is simple, but amazing! And the slow-cooker
Karen Farese, right, contributed Robin Chapman's pot-roast recipe to a cookbook put together by her church. Now known as Mississippi Roast, dish by Chapman, left, became one of the most popular recipes on the Web, an unlikely (ANDREA
Karen Farese, right, contributed Robin Chapman's pot-roast recipe to a cookbook put together by her church. Now known as Mississippi Roast, dish by Chapman, left, became one of the most popular recipes on the Web, an unlikely (ANDREA
A while ago, we developed a mild obsession with a slow-cooker dish called Mississippi Roast, which seemed to have come from nowhere to develop a huge following on Pinterest, among other sites. So we dug into the subject and wrote an article about it