Friday, February 26, 2016

Mississippi Roast


This recipe was lightening up the Internet a few weeks ago.  I put it on my to make list.  It sounded good and looked delicious. And it was easy to make.  

You first start by rubbing your roast with salt pepper and flour.  Brown your roast until it gets a nice crust.  My black skillet (cast iron) worked great.  Once your roast is browned, place the roast in a crock pot.  Add some butter and the pepperoncini.  These are flavorful little peppers.



Next you make a sauce that is poured over the meat.





Cover and set the crock pot on LOW and cook for 6-8 hours.  I cooked my roast for 8 hours.  Shred the meat and mix the meat with the sauce.   Serve.  I served mine with some mashed potatoes.





I  will say, the reviews weren't kidding - this is one of the best tasting roasts I served my family.  The pepperoncini added a wonderful flavor to the meat and the roast was moist, tender, and flavorful.  Everyone agreed it was delicious:)

The few leftovers I had, I made a slider with the meat the next day.  The meat was tastier the next day.

Mississippi Roast 
From NYT Cooking


Ingredients 

1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds  
2 teaspoons kosher salt, plus more to taste 
1 ½ teaspoons freshly ground black pepper, plus more to taste
 ¼ cup all-purpose flour 
3 tablespoons neutral oil, like canola 
6 tablespoons unsalted butter 
8 to 12 pepperoncini 
2 tablespoons mayonnaise 
2 teaspoons apple cider vinegar 
½ teaspoon dried dill 
¼ teaspoon sweet paprika 
1 teaspoon buttermilk, optional 
Chopped parsley, for garnish

Preparation

  1. 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.
  2. 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.
  3. 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, 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.
Serves 6-8





    5 comments:

    1. What a combination of flavors, Geraldine. I'm so glad you tried this recipe for us and shared your opinion! Thanks!!!

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    2. I saw the New York Times article about the history of the recipe. Both the article and the recipe itself were really tempting... I'm glad you tried it!

      best... mae at maefood.blogspot.com

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    3. It looks super! I should make this soon too.

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    4. This looks delicious! I love recipes that can be made in a crock pot :)

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      Replies
      1. Thanks. Crockpot recipes are some of my favorites.

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