Apparently there is a recipe circulating on the web for Mississippi Roast where you put a three to four pound chuck roast in a slow cooker, dump a packet of Hidden Valley ranch dressing mix and a packet of au jus gravy on top, add a stick (!) of butter, a handful of pepperoncini and cook for eight hours or until the meat can be shredded. The result gets rave reviews and is certainly easy enough for a busy weekday meal.
The NY Times Food section came out with a less processed version of the recipe (they would, wouldn't they?) which is the one I decided to try. It was very tasty although quite rich--next time I would dial back even more on the butter (the original recipe calls for six tablespoons but I had half a stick I wanted to use up so I only put in four tablespoons.) I served it with mashed potatoes to soak up the gravy. Hubby proclaimed it a "keeper."
1 3 to 4 pound boneless chuck roast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
1/4 cup flour
3 tablespoons neutral oil like canola
6 tablespoons butter (feel free to cut back on this amount)
6 to 8 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon dried dill
1/4 teaspoon sweet paprika
Rub the roast all over with the salt and pepper. Sprinkle the flour over the roast and rub into the meat.
Heat the oil over high heat until shimmering. Brown the meat on all sides--approximately 4 to 5 minutes per side to create a crust. Place the meat in the slow cooker. Add the butter and pepperoncini, cover and set on low.
While the roast heats make the ranch dressing. Combine the mayonnaise, vinegar, dill and paprika and whisk to combine. Pour over the roast, cover, then cook on low for 6 to 8 hours (depending on your slow cooker) until the meat can be shredded.
Remove the meat from the slow cooker and place on cutting board. Skim the fat from the gravy in the slow cooker. Shred the meat with two forks and mix with the gravy.
Serve over noodles, mashed potatoes, rice or on sandwich rolls.