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Mississippi pot roast – “gone viral”

Wow, these two recipes are all over the internet. I was given them first by a foodie friend, who said she found these on the New York Times site. Credit where credit’s due, you know!
This is what you need: a try-tip roast

This is what you need: a try-tip roast

Slow cooker Mississippi pot roastThe combo of the herbs in the ranch dressing and the savory elements of the gravy mix make for a lip-smackin’ dish.  And guess what? I’ve never used dry gravy mix. So I’m a newbie to it.  How about that?!

Way back when, this was called Italian pot roast since it used pepperoncini, those spicy pickled Italian peppers. Apparently, the recipe has southern roots, hence the name Mississippi pot roast.

First, check your butcher to see if they carry tri-tip, as some may not. I talked with Bob Chaulk, butcher at Jungle Jim’s Eastgate here in Cincinnati, who told me they carry tri-tips along with Picanas, a similar roast from the top of the sirloin. Tri-tip, part of the bottom sirloin sub-primal cut, is easily recognized by its triangle shape.

I’m thinking that a chuck roast would work but since I haven’t tried it, I’ll leave that up to you. If you do use chuck, trim it, and if it turns out fabulous, let me know.

4 pound tri tip roast

1 pkg. Au jus gravy mix

1 pkg. Hidden Valley ranch salad dressing

1 stick butter – yes, a whole stick

2 whole fresh banana peppers

Place the roast in sprayed crockpot.  Sprinkle Au jus and dressing packets over. Place one stick of butter on top of the roast and add peppers. Don’t add any water.

Cook on low 6-8 hours. Remove peppers at end of cooking time.

Serve over noodles, rice or mashed potatoes.

Now for one made from scratch, try this – found on the New York Times site.

Mississippi roast from scratch

From: Sam Sifton

  • Time 6 1/2 to 8 1/2 hours
  • Melina Hammer for The New York Times

But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick.

  • 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons neutral oil, like canola
  • 6 tablespoons unsalted butter
  • 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

  1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
  2. Heat the oil in a large sauté 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 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
  3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 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 or roast potatoes, or pile on sandwich rolls, however you like.
Adapted from Robin Chapman

Permanent link to this article: http://abouteating.com/mississippi-pot-roast-gone-viral/

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