A fan of mom bloggers and Pinterest aficionados, this Mississippi Roast is traditionally made by putting a chuck roast in a slow cooker, simmering under a stick of butter, ranch dressing mix packet, gravy mix and some pepperoncini. And there’s nothing wrong with cooking it this way, but there’s no difficulty in replacing the packet mixes. Doing so will result in deliciously tangy beef that serves beautifully alongside egg noodles, roasted or mashed potatoes, or used as a hot sandwich filling. Depending on the size of your roast and your slow cooker, the cooking time will vary, but allow between 6-8 hours.

Ingredients

• 1 boneless chuck roast or top or bottom round roast, 3-4 pounds
• 2 teaspoons kosher salt, and more to taste
• 1 ½ teaspoons freshly ground black pepper, and more to taste
• ¼ cup all-purpose flour
• 3 tablespoons neutral oil, such as canola
• 4 tablespoons butter, unsalted
• 8 to 12 pepperoncini
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• ½ teaspoon dried dill
• ¼ teaspoon sweet paprika
• 1 teaspoon buttermilk, optional
• Chopped parsley, for garnish

Nutritional Information

• Nutritional analysis per serving (6 servings)
  785 calories; 55 grams fat; 63 grams protein; 20 grams saturated fat; 23 grams monounsaturated fat; 0 grams trans fat;5 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 248 milligrams cholesterol; 800 milligrams sodium

Note:
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.

Preparation

1. Put roast on a cutting board, and rub all over with salt & pepper. Sprinkle the flour all over the meat, and gently but firmly massage it into the flesh.
2. In a large sauté pan over a high heat, heat up the oil until it’s shimmering and about to smoke. Put the roast in the pan, and brown all the sides for roughly 4-5 min, in order to create a crust. Take roast out of the pan, and place in the slow cooker’s bowl. Add the pepperoncini and butter to the meat. Place lid on slow cooker, and set to low.
3. While the roast heats, you can make the ranch dressing. In a small bowl, combine mayonnaise, vinegar, paprika and dill – whisk to emulsify. If using buttermilk, add and whisk once more. Take off the slow cooker’s lid and add the dressing. Replace the lid, and allow to cook undisturbed for between 6-8 hours – ideal when the meat can easily be shredded with 2 forks. Mix the meat with surrounding gravy. Garnish with parsley, and serve alongside roast potatoes, egg noodles, in sandwich rolls, or any other manner of ways!