Mississippi Pot Roast
Mississippi Pot Roast - a tender, well flavored slow cooker pot roast with pepperoncini and a simple homemade ranch dressing. The briny little peppers add a spicy punch of flavor, and it couldn't be easier to make!
Servings: 8
Ingredients
For the pot roast:
- 1 4-5 lb. boneless chuck roast (trimmed of excess fat)
- 2 teaspoons coarse salt
- 2 teaspoons fresh ground black pepper
- 3-4 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 12 pepperoncini peppers
For the dressing:
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon paprika
- 1 teaspoon buttermilk (optional)
- chopped fresh parsley, for garnish
Instructions
For the roast:
- Dry the roast with paper towels, then rub both sides with the salt and pepper. Sprinkle with the flour, pressing into the crevices and massaging into the meat.
- Heat the vegetable oil on medium-high in a large skillet big enough to hold the roast. Once the oil is shimmering, add the roast and brown on all sides creating a crust. Remove the roast from the skillet and place in the slow cooker.
- Cut the butter into chunks and add to the slow cooker along with the peppers. Cover and turn on low while preparing the dressing.
For the ranch dressing:
- Whisk together the mayonnaise, vinegar, spices and buttermilk. Pour over the top of the roast in the slow cooker and continuing cooking for 6 to 8 hours or until the meat is easily shredded using 2 forks.
- Shred the meat in the slow cooker to mix with the gravy. Using a slotted spoon or spatula, remove the meat and peppers to a platter, garnish with parsley and serve.
Notes
Recipes adapted from the NY Times Cooking