Mississippi Roast
An internet-favorite pot roast recipe, Mississippi Roast has garnered acclaim for its tender beef and tangy, buttery flavors. Traditionally prepared with a slow cooker and a handful of pantry staples, this dish is loved for its simplicity and versatility. While the original calls for pre-packaged mixes, replacing these with fresh ingredients elevates the flavor, resulting in a savory, melt-in-your-mouth roast. Perfect with potatoes, noodles, or as a sandwich filling, this recipe is a guaranteed crowd-pleaser.
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.