Mississippi Roast

Mississippi Roast

Barely adapted from NYTCooking

A couple of notes. The original recipe uses packaged ranch dressing instead of homemade and au jus gravy mix instead of browning the meat at the beginning. I prefer doing it “my way” even though it involves a couple more steps.

Also, cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick.

Finally, If you want to know all the story on how this recipe came to beh, read this article

Ingredients

Serves 8

3 lbs boneless chuck roast or top or bottom round roast

2 teaspoons fine grain salt

1 teaspoon ground black pepper

2 tablespoons cornstarch (or arrowroot powder)

3 tablespoons vegetable oil, preferably neutral tasting (I used grapeseed oil)

3 tablespoons butter

8 pepperoncini peppers (either fresh or jarred)

2 tablespoons mayonnaise (make your own mayo with this recipe)

2 teaspoons apple cider vinegar

1 teaspoon chopped fresh dill (or ½ teaspoon dried dill)

¼ teaspoon sweet paprika

Chopped fresh parsley for garnish

Directions

Rub salt and pepper all over the roast.

Sprinkle the cornstarch all over the seasoned meat and massage it into the flesh.

Heat oil in a large pan over high heat until it is shimmering and almost starts smoking.

Place the roast in the pan and brown on all sides, about 4 to 5 minutes per side, to create a crust.

Remove roast from the the pan and place it in the bowl of a slow cooker.

Add butter and pepperoncini. Put the lid on and set on low.

As the slow cooker heats, make the ranch dressing.

In a small bowl combine mayonnaise, vinegar, dill, and paprika. Whisk to emulsify.

Add dressing to the slow cooker and cook on low for 6 to 8 hours.

Using two forks, shred the meat and mix it with the gravy surrounding it.

Garnish with parsley and serve with mashed potatoes, boiled rice or piled on sandwich rolls.