Slow Cooked Mississippi Roast

Serves: 6 to 8

 (based on recipe by Robin Chapman)

Oh yum!  I don't know why I waited so long to make this super easy, super delicious comfort food recipe! This easy dish has taken the blogosphere and Pinterest by storm.   Mississippi Roast recently appeared in the New York Times in an article entitled "The Improbable Rise of Mississippi Roast", as well as in other major newspapers.  The recipe turns out to be a sort of stew, as you shred the tender roast.  It's delicious over rice, egg noodles, or mashed potatoes and it makes a yummy sandwich too!  Here is the original recipe, using packaged ranch and au jus mixes.  Following, is the recipe posted in the New York Times that substitutes a home made ranch dressing for the mixes (I plan to try this version the next time I make this dish).  As for the verdict?  It's a keeper using the original version and I'm certain that the NY Times version will be equally as good (and probably less salty as the packaged mixes are omitted).  I will admit that I've seen this recipe "floating around", but never made it because of the unusual sounding ingredients.   It's now on my rotation!  

INGREDIENTS:

·        3 pound Chuck Roast

·        1 package of Hidden Valley Ranch Salad Dressing Mix

·        1 package of Au Jus Gravy Mix

·        6 tablespoons unsalted Butter, cut into 6 pieces

·        6 Pepperoncini Peppers, whole

·        ¼ cup water (optional)

DIRECTIONS:

1.     Place the chuck roast into slow cooker.

2.    Sprinkle ranch and au jus mixes over meat.

3.    Toss in butter and pepperoncini peppers.

4.    Pour water over meat.

5.    Place lid on slow cooker.

Cook on high for 6 hours or low for 8 to 10 hours.
Prior to serving, shred meat with two forks, and stir to combine with the gravy.
Serve with rice, mashed potatoes or egg noodles.  Great served on sandwich rolls too!

Mississippi Roast, by Sam Sifton, NY Times

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

DIRECTIONS:

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 saute 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.

 (adapted from Robin Chapman)