Original Mississippi Roast Food

MISSISSIPPI ROAST RECIPE BY TASTY

Steps:

• Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
• In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
• Transfer the meat to a slow cooker and top with butter and pepperoncini.
• Cover the slow cooker and set it to low.
• In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
• Spread over the meat, and cook on low for 8 hours.
• Remove the roast and shred with two forks.
• Return meat to the slow cooker, and stir to mix in the juices. Serve with fresh parsley.
• Enjoy!

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
• Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
• Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it's okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
• Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

MISSISSIPPI ROAST

Steps:

• 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, 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.

MISSISSIPPI POT ROAST

Steps:

• Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

MISSISSIPPI ROAST

Steps:

• Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
• In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
• Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
• When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.