MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: NYT Mississippi Roast
Categories: Beef, Chilies, Sauces, Herbs, Crockpot
Yield: 7 servings

4 lb Boneless chuck roast
1 1/2 ts (ea) salt & ground black
- pepper; to taste
1/4 c All-purpose flour
3 tb Neutral oil, like canola
4 tb Unsalted butter
12 Pepperoncini
2 tb Mayonnaise
2 ts Apple cider vinegar
1/2 ts Dried dill
1/4 ts Sweet paprika
1 ts Buttermilk; optional
Chopped parsley; garnish

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.

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.

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.

Recipe From: Robin Chapman

Adapted By Sam Sifton

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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