The Egg Bowl is Mississippi against itself. Ole Miss and Mississippi State have played for the Golden Egg since 1927, on Thanksgiving weekend, and in even years the game comes to Oxford, where the Grove fills with tents under the oaks. This year it's Black Friday, Nov. 27, with an 11 a.m. kickoff in Oxford, so the food has to be ready early. Mississippi pot roast is a fair dish for a house divided. It comes from Ripley, in the northeast corner of the state, where Robin Chapman is credited with it: a chuck roast slow-cooked with ranch mix, au jus mix, butter and pepperoncini until it falls apart. Grills, heaters and building power are banned on the Ole Miss campus, so it has to show up hot, and on a cold late-November morning in the Grove a hot slider is the best thing under the tent. In odd years the game is in Starkville, and our Davis Wade Stadium guide has those lot rules.
At the lot: Cook it the night before, reheat it to 165°F first thing on game morning, and carry it in a covered pan inside a towel-lined hot box. Build sliders under the tent before kickoff. Homegating: Leave it on warm in the slow cooker and set out the rolls, provolone and extra pepperoncini so everyone builds their own.
Home gear: a 6-quart or larger slow cooker, 2 forks, a pot for reheating, and an empty cooler with 2 old towels for the hot box
8 HR
Slow cooker, night before
20 MIN
Reheat to 165°F
NO GRILL
Hot box at the lot
Ingredients
Roast
- 1 boneless beef chuck roast, 4 to 5 lb
- 1 tsp coarse black pepper
- 1 tbsp vegetable oil, if searing
- 1 packet (1 oz) dry ranch dressing mix
- 1 packet (1 oz) au jus gravy mix
- ½ cup (1 stick) unsalted butter
- 8 to 10 whole pepperoncini, plus ¼ cup of their brine
Sliders
- 20 slider rolls
- 10 slices provolone, halved
- Extra pepperoncini, sliced
Hot box
- 1 empty cooler
- 2 old towels
- Hot tap water
Steps
The day before
- Pat the roast dry and season it with the pepper. Skip the salt: both packets carry plenty.
- Optional: sear it in the oil in a hot skillet, 3 to 4 minutes a side, for a deeper crust. The original skips this.
- Set the roast in a 6-quart or larger slow cooker. Sprinkle the ranch and au jus mixes over the top, set the stick of butter on it, and tuck the pepperoncini and brine around the sides. Don't add water.
- Cover and cook on low for 8 hours, until it shreds easily with a fork, about 200°F in the thickest part.
- Shred it in the crock with 2 forks, pull out any pepperoncini stems and stir the meat into the juices.
Homegating
- Leave it on warm at 140°F or above. Pile it on rolls with a spoon of juice, a half slice of provolone and a few pepperoncini.
At the lot
- If you cook it the night before, cool the shredded meat in shallow containers in the fridge within 2 hours.
- On game morning, reheat it with its juices in a covered pot, stirring, until it reaches 165°F. Move it to a covered foil pan.
- Fill an empty cooler with hot tap water for 15 minutes, dump and dry it, line it with a towel, set the pan in, cover it with the second towel and close the lid.
- At the tent, check that it's 140°F or above, then build the sliders. Once it drops below 140°F, eat it within 2 hours.
Pack for the lot
More mainsMore from the Mississippi State guide
Lot notes
- Build the hot box: the slow cooker stays home. Fill an empty cooler with hot tap water for 15 minutes, dump it and dry it, then line it with a towel. Set the covered pan in, lay the second towel over it and close the lid. Keep it shut until you serve, under the tent and up off the cold ground.
- Check it at the tent: a thermometer tells you when it's time to eat it. The rules for holding food hot are in how to keep food hot at a tailgate.
- Getting it in: nobody drives into the Grove. You park on campus with a pass or ride a shuttle, and the gear comes in on foot, so pack light and roll it.
Where does Mississippi pot roast come from?
Ripley, Mississippi. Robin Chapman is credited with the recipe, built from a family roast and the packet mixes in every Southern pantry, and it spread from there through church cookbooks and then the internet.
Is Mississippi pot roast spicy?
No. Pepperoncini are mild, so they add tang more than heat. For a kick, slice a few extra into the pot or add a spoon of their brine at the end.
Is Mississippi pot roast too salty?
It can be, because both packets carry salt. Use unsalted butter, don't salt the roast, and pick a low-sodium au jus mix if you can find one. Taste the juices before you add anything.
Can you make Mississippi pot roast without a slow cooker?
Yes. Put everything in a Dutch oven, cover it and cook it in a 300°F oven for 3½ to 4 hours, until it shreds easily.
More Mississippi for the table: fried catfish with comeback sauce and cola baked beans. Cold-weather tips are in our cold-weather tailgating guide.
Not cooked by us yet.
