Happy New Year guys!
I know, I know, we are well into the new year but I took a week off to recharge so I haven’t had the chance to wish you a Happy New Year yet.
I hope y’all started the new year with a bang.
Mine has been very chilled out so far. Ski, delicious food, good friends, good books, and no alarm clock. I recharged my batteries and it was incredible.
Now I’m back and it feels awesome. I’m so open to all that 2017 is going to bring.
Like the Counting Crows sang:
I have plenty of exciting recipes I can’t wait to share with you guys.
Starting with this Mississippi Roast.
I can say, without a shred of doubt, that this is my go-to recipe for pot roast.
It’s like I don’t even have to think about it.
I have made it a hundred times since spotting the recipe on NYTCooking a while back.
It is hands-down the BEST roast I have EVER eaten!
Seriously, you guys, I am in love with this pot roast and so are all of my friends who tried it.
Like I said, I cannot take credit for creating this recipe, it is just one of the many amazingly yummy recipes I have gotten from NYTCooking over the years.
The simplicity of this Mississippi Pot Roast is where its true beauty lies.
A chuck roast, salt, pepper, cornstarch, ranch dressing, butter, and some (fresh or jarred) pepperoncini peppers come together to make the tastiest, tenderest, most delicious pot roast ever.
I have to be honest, the first time I’ve read the ingredient list I was a bit skeptical. A pot roast cooked in butter, ranch dressing, and pepperoncini?
Not so sure.
But I was so wrong.
It’s so delicious and got HUGE raves from the people I served it to.
Serve this over mashed potatoes, rice or piled on sandwiches. It never disappoints.
Trust me when I say that you need this in your life. Stat.
Mississippi Roast Print this recipe!
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
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 (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
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.
One serving yields 251 calories, 13 grams of fat, 3 grams of carbs, and 32 grams of protein.