beef, mississippi roast

By á-7976

slow cooker recipe

Ingredients

• 1 boneless chuck roast, 3-4 lb
• 2 tsp kosher salt, plus more to taste
• 1 1/2 tsp pepper, plus more to taste
• 1/4 cup flour
• 3 tbsp neutral oil, like canola
• 4 tbsp unsalted butter
• 8-12 pepperoncini
• 2 tbsp mayonnaise
• 2 tsp apple cider vinegar
• 1/2 tsp dried dill
• 1/4 tsp paprika
• 1 tsp buttermilk, optional
• 1 envelope au jus gravy mix
• 1 envelop brown gravy mix, prepared, optional
• chopped parsley, for garnish

Details

Preparation time 40mins
Cooking time 550mins

Preparation

Step 1

1. place roast on a cutting board and rub the salt and pepper all over it. sprinkle the flour over the seasoned meat and massage it into the flesh.
2. heat the oil in a lg saute pan set over high heat until it is shimmering and about to smoke. place the roast in the pan and brown on all sides, 4-5 min per side, to create a crust. remove roast from the pan and place it in the bowl of a slow cooker. add the butter and pepperoncini to the meat. put the lid on the slow cooker, and set it to low.
3. as the roast heats, make a ranch dressing. combine the mayo, vinegar, dill and paprika in a small bowl and whisk to emulsify. add the buttermilk, if using, then whisk again. remove the lid from cooker and add the dressing and sprinkle the au jus gravy mix around the roast. replace the top and continue cooking, undisturbed, for 6-8 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, roast potatoes or riced or mashed cauliflower. Serve with extra brown gravy if you like.