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Mississippi Roast

by Livestrong_Recipes  |  Jan 10, 2017

Mississippi Roast
  1. PREP
  2. 20 m
  • COOK
  • 08 m
  • TOTAL
  • 28 m

The good news about this Mississippi Roast is that you don’t need a whole stick of butter to make it. Simply substitute the butter with beef broth and reduce whatever’s too thin at the end. The one caveat to how easy this dish is to make is that because it takes eight hours, you should either set it to cook overnight or wake up early to slow-cook it prior to game time.

INGREDIENTS

SERVES 5

  • 2 1/2 lb Beef, chuck eye roast, boneless, America's Beef Roast, separable lean and fat, trimmed to 0" fat, all grades, raw
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Flour, White, Unbleached
  • 2 cups Beef Broth, Low Sodium
  • 2 tbsp Apple Cider Vinegar
  • 2 sprigs Dill weed, fresh
  • 2 tbsp Parsley, Raw
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Onion Powder
  • 15 peppers Pepperoncini

DIRECTIONS

1 Pat dry the roast. Season all sides with salt and pepper. Using a sieve, dust all sides of the roast with flour. You may find you don’t even need the full teaspoon.
2 Heat a pan over medium high, spray with cook oil then sear each side of the roast for 2 minutes, using a pair of tongs to turn.
3 Add beef broth, pickle juice, dill, parsley, garlic and onion powder to your slow cooker and stir until well combined.
4 Add the roast to the slow cooker.
5 Toss half the pepperoncini around the roast and use the rest to cover the meat.
6 Cook for 8 hours until falling apart.
7 Remove the pepperoncini and slice them thin.
8 Shred the roast with two forks, reduce the liquid until the meat is saturated but not soupy and reintroduce the sliced pepperoncini, then serve.
9 PC: Arthur Bovino