Mississippi Roast
You can find a recipe for Mississippi Roast on every social media website. Most have packets of dressing and seasonings. I prefer this version adapted from Sam Stilton at the New York Times. It's all from scratch, but comes together very quickly
Prep Time 15 minutes mins
Cook Time 7 hours hrs
Servings 8 servings
Calories 301 kcal
- 1 2 1/2 pound boneless top roast
- 1 1/2 tsp kosher salt
- 1 tsp pepper
- 3 tbsp flour
- 2 1/2 tbsp canola oil
- 4 tbsp butter
- 10 whole pepperoncini
- 2 tbsp mayonaisse
- 1 tbsp apple cider vinegar
- 1/2 tsp dried dill
- 1 tsp paprika
- 1/2 tsp garlic powder
- 2 tsp buttermilk
- chopped parsley
Rub salt and pepper on all sides of roast. Sprinkle with flour and massage into the roast.
In a large saute pan, heat the oil to nearly smoking. Brown the roast on all sides (2-3 minutes) per side to create a crust.
Place browned roast into a slow cooker. Top with butter and pepperoncini. Set cooker to low for 8 hours.
While the roast begins to heat, combine mayo, vinegar, dill, garlic and paprika in a small bowl and whisk to emulsify. Add buttermilk and whisk again. Add dressing to roast and replace lid. Continue to cook undisturbed for 6-8 hours, until the meat can be easily shredded.
Mix the meat with the surrounding "gravy". Garnish with parsley and serve over egg noodles, potatoes or as a sandwich.
- This recipe would also work well with pork shoulder.
- Cooking time will vary depending upon your slow cooker and the size of your roast.
- Adapted from : New York Times Cooking