Eat It: Mississippi Roast, for Mom and Maria

I hauled out our slow cooker and made this “Mississippi Roast” from the front page of 1/25/16 issue of NY Times Food section a few nights ago. My neighbor Laura Paul Kessler made it last week and gave us her leftover pepperoncini peppers. I sliced them up, included the buttermilk and skipped the flour before browning. This was absolutely delicious but too vinegary for the men in my life so I shared with my mom and our housekeeper Maria and kept a nice heap for myself. I made it with egg noodles but probably should have served it with rolls to absorb more of the heat. It was even better cold the next day. Five days later, it’s still delish. If you make this and don’t want it too vinegary, DON’T SLICE UP THE PEPPERONCINI PEPPERS. Leave them whole.

http://cooking.nytimes.com/recipes/1017937-mississippi-roast

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INGREDIENTS:
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 (I skipped the flour and it browned fine with out it)
3 tablespoons neutral oil, like canola
6 tablespoons unsalted butter
8 to 12 pepperoncini (If you won’t dish too vinegary, don’t slice up pepperconcinia and use 8, not 12)
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk, optional*
Chopped parsley, for garnish

  • Note on buttermilk: (I made the buttermilk but added way too much vinegar. If you make buttermilk from scratch, use a light hand with the vinegar here. Recipe for buttermilk: 1 tablespoon vinegar or lemon juice, 1 cup milk. Mix. Let stand five minutes before using.)

PREPARATION:
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.