This MISSISSIPPI ROAST is the absolute best slow cooker roast beef you will EVER make! Made famous throughout the years, you just have to try this! Perfect crockpot roast beef for sandwiches, tacos, and beyond!
To say that I’m excited about today’s recipe would be a huge understatement. It’s got ALL the flavor, and none of the fuss. It’s so super simple and is awesome on nachos, as a sandwich, or even just on its own. It’s beyond juicy, beyond unique, and just so easy. I can see why this MISSISSIPPI ROAST was on the New York Times’s Most Popular Recipes of 2016 list!! It’s a total winner and I can’t wait for you to try it! Don’t you just want to take a nose dive into all that yum?!
Mom and I are embarking on a journey to do as many of the New York Times Most Popular Recipes of 2016! We chose to try this Mississippi Roast as our first endeavor because it immediately stuck out as one that we would just love. That link above is such a good resource if you’re looking for easy go-to recipes. This is in no way a paid campaign and I’m not affiliated with the NYT in any way, but I thought it would be fun to try something new! (and so far…our stomachs are loving it). There are tons of recipes for Mississippi Roast floating around the internet…stories of its origin vary (click HERE to see the rise of this awesome recipe!)…but it’s definitely one of the most famous recipes that the internet has brought us. The rave reviews are justified, trust me.
I love the addition of the pepperoncinis. It’s just the right amount of subtle heat to the roast. We weren’t sure when we started the recipe, but we were SO happy with the outcome. This is why we are doing this NYT journey…to expand our horizons and culinary palates!
- 1 boneless chuck, top or bottom round roast, 3-4 pounds
- 2½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons canola or vegetable oil
- 4 tablespoons unsalted butter
- 12 pepperoncini, a sweet and tangy Italian pepper found in the pickle or Italian foods aisles.
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- garnish: chopped parsley
- Set roast on a small baking tray and rub it with salt and pepper. Sprinkle the flour over the roast and massage it into the meat.
- In a large skillet, heat the oil over medium high heat until it shimmers. Place the roast in the pan and sear it 4-5 minutes until it browns and a crust forms. Turn the roast over and sear on the other side.
- Spray a slow-cooker with nonstick spray and place the meat in the bowl. Add the butter and pepperoncini. Cover with the lid and set the machine to LOW.
- While the roast heats, combine mayonnaise, vinegar, dill and paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add the buttermilk and whisk again. Pour the ranch dressing over the roast, cover and continue cooking 4 hours.
- After four hours, test to see if the meat is tender enough to shred easily using two forks. If the meat isn’t ready, cook up to 4 more hours until roast is tender, depending on the size of the roast.
- To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes or on sandwich rolls. Use your imagination.