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Mississippi Roast
By quardart_seisey
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Added about 2 months ago
•
Updated about 1 month ago
Easy
Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Serves 6
Ingredients (for 6 servings)
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3.0 lb Boneless Chuck Roast
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2.0 tsp Kosher Salt
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1.5 tsp Ground Black Pepper
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0.25 cup All Purpose Flour
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3.0 tbsp Neutral Oil
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4.0 tbsp Unsalted Butter
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12.0 piece Pepperoncini
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2.0 tbsp Mayonnaise
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2.0 tsp Apple Cider Vinegar
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0.5 tsp Dried Dill
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0.25 tsp Paprika
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1.0 tsp Buttermilk
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1.0 piece Chopped Parsley
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
673
Calories
59.1g
Protein
0.1g
Carbs
45.9g
Fat
0.1g
Sugar
1mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Instructions
Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours on low, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours on low, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.