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Monday, January 30, 2017

Mississippi Roast

        The picture of this recipe looked delicious, but don't all the pictures on food blogs look terrific!  I have made a few that did not live up to their promised expectations.  You won't see those recipes here.  But this one had been on my list for awhile, and I finally picked up a chuck roast and tried it.  Yum!  After reading several of the comments, I made some adjustments and we liked it fine.  The roast was 3 pounds exactly, but I trimmed off at least 1/4 pound of fat before starting.  Even though there is really NO liquid added, there was plenty as it cooked, mostly fat.  I skimmed most of it off before serving with the meat.
         One time, I tried used the sliced pepperoncini, but that didn't work as well.  Buy the whole ones and use whatever number seems right to you.  If you use the whole jar, prepare for it to be pretty spicy.
  • Ready to start the slow cooking!
  •   1 boneless chuck roast, top or bottom 
                round roast, 3 to 4 pounds
      1 1/2 tsp kosher salt
      3/4 tsp black pepper
      3 Tbsp all-purpose flour
      2 tablespoons neutral oil, like canola
      10 to 15 pepperoncini (or more)
      2 Tbsp mayonnaise
      2 tsp apple cider vinegar
      ½ tsp dried oregano
      ¼ tsp sweet paprika
      1 tsp buttermilk or yogurt, optional
      Chopped parsley, for garnish

    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 into the meat.

    Heat the oil in a dutch oven* 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 pepperoncini# on top of the meat. Put the lid on, and set to high for a few hours, if you will be around to turn it down later.  (I always start at high for the first hour or two.  This took about 3 hours on high, and 5 on low.)

    As the roast heats, combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk/yogurt 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. 

    Remove the meat from the slow cooker to a bowl and shred, removing any large clumps of fat.  Pour the gravy into a small bowl and serve it along side. Garnish with parsley, and serve with rice, egg noodles, or roast potatoes, or pile on sandwich rolls, however you like.

    *Using a pot with high sides keeps grease a little more contained and prevents getting your stove quite so greasy.
    **Or 300 degree oven for about 3-3.5 hours.


    This recipe comes from here.  I made some adjustments, like leaving out the butter.

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