Mississippi Roast | Tasty

Here is what you'll need:

Servings: 6-8

Ingredients: 

1 boneless chuck roast, 3-4 lb
Salt & pepper to taste
1/4 cup flour
3 tablespoons canola oil
4 tablespoons butter
10 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/4 teaspoon dried dill
1/8 teaspoon paprika
Fresh parsley for garnish

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

Inspired by: http://cooking.nytimes.com/recipes/1017937-mississippi-roast
Servings: 6-8

Ingredients: 

1 boneless chuck roast, 3-4 lb
Salt & pepper to taste
1/4 cup flour
3 tablespoons canola oil
4 tablespoons butter
10 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/4 teaspoon dried dill
1/8 teaspoon paprika
Fresh parsley for garnish

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

Inspired by: http://cooking.nytimes.com/recipes/1017937-mississippi-roast

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