This Mississippi Roast recipe has become an internet sensation. The original recipe calls for a chuck roast, a stick of butter, pepperoncini and a packet of ranch dressing in a slow cooker. Sam Sifton from The New York Times reworked the recipe to decrease the butter, increase the pepperoncini and make a quick ranch dressing from scratch out of pantry staples. I was drawn to the recipe because my husband loves beef and this recipe only required that I pick up a roast and some pepperoncini. Plus, I really, really love pepperoncini.
I planned the meal for last Sunday, cooking away while the laundry washed and dried. Sam had put out a quick note on Twitter for dutch oven directions and I decided to go that route. Not only would that mean fewer dishes, but Marc loves when I use the Staub dutch oven he purchased for me. And I like using the matte black beauty with brushed gold handle, too.
The resulting roast was the best chuck roast that has ever come out of my kitchen. The ends were crispy and the tangy pepperoncini and ranch dressing was a welcomed contrast to the long-cooked beef. The pot liquid is pretty fatty from a combination of butter and rendered fat, so I spooned on just enough to moisten the meat. I added some extra pepperoncini garnish on top, which added a tangy freshness and is pretty non-negotiable as far as I’m concerned. We loved it.
With barely any effort, a comforting meal that’s perfect for winter was on the table. If your valentine likes meat, consider this hands-off dinner for a lazy, romantic Sunday.