Mississippi Roast
Mississippi Roast is the epitome of comfort food, beloved for its melt-in-your-mouth tenderness and tangy, savory flavors. This internet sensation, originally crafted with pantry staples, has evolved into a culinary masterpiece perfect for busy weeknights or weekend gatherings.
By swapping out packaged mixes for fresh ingredients, this version elevates the dish to new heights. Succulent beef, tangy pepperoncini, and a homemade ranch dressing come together effortlessly in the slow cooker, creating a rich and flavorful gravy that’s simply irresistible.
Serve this luscious roast over buttery mashed potatoes, egg noodles, or crusty bread for a meal that promises to impress. Whether it’s a family dinner or a casual get-together, Mississippi Roast is sure to become a treasured favorite.
Mississippi Roast Ingredients: The Heart of This Comfort Food Classic
- Chuck Roast: The star of the dish, delivering rich, tender beef that absorbs every ounce of tangy, buttery flavor.
- Butter: A velvety addition that melts into the meat, creating a luxurious base for the gravy.
- Pepperoncini: These tangy peppers infuse the roast with a zesty kick, balancing richness with vibrant acidity.
- Homemade Ranch Seasoning: A medley of herbs and spices that brings a fresh, creamy depth to the dish.
- All-Purpose Flour: Lightly coats the beef, helping to develop a crust and thicken the gravy as it cooks.
Recipe Tips
- Searing the Roast is Essential
Don’t skip the step of searing the chuck roast before adding it to the slow cooker. This technique caramelizes the exterior of the meat, creating a flavorful crust and enhancing the overall richness of the dish. Use a hot pan and allow each side to brown fully without crowding the pan or moving the meat too soon. - Customize Your Pepperoncini Heat Level
Pepperoncini peppers add a zesty kick, but the intensity can be adjusted based on your preference. Use fewer peppers for a milder flavor or include a splash of the brine for extra tanginess. If you love spice, consider adding a few slices of jalapeño for an added punch. - Homemade Ranch Dressing Adds a Fresh Touch
Making ranch dressing from scratch elevates the flavors of this recipe. Combining mayonnaise, vinegar, and spices allows you to control the saltiness and herbaceous notes. For added creaminess, don’t skip the optional buttermilk—it blends seamlessly with the slow-cooked gravy for a velvety finish.
What to Serve with Mississippi Roast
- Buttery Mashed Potatoes
A classic pairing, mashed potatoes soak up the rich gravy, creating a comforting, well-rounded meal. Their smooth texture complements the shredded beef beautifully, making them a must-serve side dish. - Roasted Vegetables
Carrots, parsnips, or Brussels sprouts roasted with a touch of olive oil and garlic provide a balance of sweetness and earthiness, enhancing the dish’s flavors without overpowering them. - Egg Noodles
For a hearty option, ladle the tender beef and its gravy over egg noodles. The noodles add substance and turn the dish into a one-bowl meal perfect for cozy dinners.
FAQ
1. Can I use a different cut of beef?
Yes! While chuck roast is the preferred choice for its marbling, you can substitute it with a bottom round or brisket. Just note that leaner cuts may not be as tender.
2. Can I make this recipe without a slow cooker?
Absolutely. Use a Dutch oven to sear the meat, then cover and cook it in a 275°F (135°C) oven for 3-4 hours, checking occasionally for tenderness.
3. What can I use if I don’t have pepperoncini?
Banana peppers or mild pickled jalapeños are great alternatives. You can also add a splash of vinegar or lemon juice to replicate the tangy flavor.
4. How do I store leftovers?
Store the shredded beef in an airtight container with its gravy to prevent drying out. It will keep well in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Mississippi Roast
Ingredients
- 1 boneless chuck roast or top/bottom round roast 3 to 4 pounds
- 2 teaspoons kosher salt plus additional for seasoning
- 1½ teaspoons freshly ground black pepper plus more if needed
- ¼ cup all-purpose flour
- 3 tablespoons neutral oil e.g., canola
- 4 tablespoons unsalted butter
- 8 to 12 pepperoncini peppers
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon sweet paprika
- 1 teaspoon buttermilk optional
- Chopped parsley for garnish
Instructions
- Season and Prepare the Meat
- Place the roast on a clean cutting board. Generously season all sides with kosher salt and freshly ground black pepper. Sprinkle the surface with all-purpose flour, ensuring an even coating, and gently massage it into the meat.
- Sear the Roast
- Heat neutral oil in a large sauté pan over high heat until shimmering. Place the seasoned roast in the pan and brown each side for 4 to 5 minutes, creating a golden crust. Remove the roast from the pan and transfer it to the bowl of a slow cooker. Add unsalted butter and pepperoncini peppers atop the meat. Secure the lid and set the slow cooker to the low setting.
- Prepare and Add the Ranch Dressing
- While the roast begins cooking, combine mayonnaise, apple cider vinegar, dried dill, and sweet paprika in a small mixing bowl. Whisk the ingredients until smooth, incorporating buttermilk if desired for added creaminess. Remove the slow cooker’s lid and pour the dressing over the roast. Replace the lid and continue cooking undisturbed for 6 to 8 hours, or until the meat becomes tender enough to shred effortlessly with two forks.
- Finish and Serve
- Gently shred the cooked roast, mixing it thoroughly with the surrounding gravy. Garnish with freshly chopped parsley. Serve alongside mashed or roasted potatoes, over egg noodles, or on soft sandwich rolls, as preferred.
