Mississippi Roast

If you're into rich, meaty dishes bursting with umami, this Mississippi Roast for you. This is a great make ahead meal for feeding a hungry crowd of beef lovers, but it's easy enough for weeknights.


Shredded Mississippi Roast served with red cabbage slaw and sliced pepperoncini peppers.

I don't make this often as it's very rich, but it's always received with, "can you make this again?" I make a huge quantity so that I have leftovers (I call leftovers 'twice as nice meals', much to the disdain of my family). However, this twice as nice meal doesn't get the usual moans and groans, it gets a whoop whoop!


The only active cooking part of this meal is searing the beef before it goes in the slow cooker (No slow cooker? We have instructions for oven braising below.) The rest is a matter of putting it in a pot, covering it with a simple homemade ranch dressing, butter and pepperoncini, and then pressing the power button. I love those kinds of recipes, don't you?


Give it an hour before the wafts of a hearty meal bring all the family members (including the dog) to the kitchen to find the source. Patience is a virtue in this case, it needs to cook for 6-8 hours, so be ready for sleeve pulling and, "When is dinner ready?" questions on repeat. And that was just my husband!


I serve it over egg noodles, mashed potatoes, rice, in a ciabatta roll or we take it south of the border with tortillas - there are so many options! This is so versatile, so delicious and so easy! xoxo Kirsty

Shredded Mississippi Roast served with red cabbage slaw and sliced pepperoncini peppers.

Ingredients for 4-5 servings


  • 3-4 lb. piece boneless chuck roast (braising steak in the UK), in one piece

  • 1/4 cup (30g) flour

  • 2 teaspoons kosher salt

  • 1-1/2 teaspoons freshly ground black pepper

  • 2 tablespoons grapeseed oil, or another high smoke point oil

  • 2 tablespoons mayonnaise

  • 2 teaspoons (10ml) milk

  • 2 teaspoons (10ml) apple cider vinegar

  • 1/2 teaspoon dried dill

  • 1/4 teaspoon paprika

  • 2 tablespoons (30g) unsalted butter

  • 1/4 cup sliced pepperoncini peppers plus more to serve


Combine the flour, salt and pepper on a plate. Dip the roast onto the plate, turning it as you go, so that all sides of the roast are covered with the seasoned flour.


Heat 2 tablespoons oil in a large cast iron skillet or Dutch oven over medium-high heat. When the oil simmers, place roast in the pan and sear it for about 4-6 minutes on each side, or until a nice brown crust has developed all over.


Whilst this is searing, make the dressing. Combine the mayonnaise, milk, apple cider vinegar, dill and paprika in a small bowl.


Transfer the seared roast to a large slow cooker (for oven instructions see NOTE below). Pour the dressing over the roast, add butter, and pepperoncini peppers. Cover and cook on LOW for 6-8 hours until it falls apart when pulled.


Remove the roast to a shallow dish and shred it using two forks. Return to the slow cooker so it can soak up the gravy, and keep warm until ready to serve.


Serve with coleslaw and your favorite carbs!


NOTE:

To make this in the oven, preheat the oven to 200F (95C). After searing the roast, transfer it to the Dutch Oven (or other heavy ovenproof pot with a lid). Add the dressing, butter and pepperoncini peppers. Cover and braise in the oven for 6-8 hours, until the internal temperature reaches 145F (63C) and it falls apart. Transfer to a shallow dish and shred before returning it to the gravy.


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