Mississippi Roast

I enjoy those recipe videos that pop up on my FB feed. Short sweet and usually no agenda besides being Tasty. Must be where they got the name. This one caught my eye. It's a variation on my Shredded Beef master recipe. There's a nice crust created by dredging the beef in flour and browning it hard. A little heat / acidity come from the peperoncino peppers. Add some dill weed and you get a nice flavor profile. Down south there is no fear of fat. This recipe used lard, mayonnaise and butter. Smart. 

Let's see how this went down in Agakitchen with a proper tip of hat to the Tasty web site for inspiration. Note my friend Mississippi from Mississippi never heard of this. 

Put a nice flat bottomed pan on floor of Roasting Oven to preheat. Gather up these ingredients.

  • 2 to 3 lb chuck roast, bigger the better
  • flour to dredge the roast, about 1/4 cup
  • oil to brown the roast, again about a 1/4 cup
  • 8 pickled peperoncino peppers or other pickled pepper, banana peppers work well
  • 1 T dill, fresh is OK but dried works well, if using fresh double the amount.
  • 2 T mayo mixed with 2 t vinegar, dill from above and a good pinch of cayenne
  • 4 T butter

Follow along, use good judgement.

  • dry off your steak with a paper towel then salt and pepper both sides of steak and cover with flour 
  • take your hot pan out of the Roasting Oven and onto the Boil Plate. Add some fat (this is where I use lard) approximatly 1/4 cup.
  • oil is nice and hot, shimmering in the pan, add the beef and brown really nicely on both sides. takes around 3-5 minutes. make sure there is enough oil. This is better on the Boil Plate even if it's a tad messy and breaks my 100/0 Rule. Sorry
  • Into a pan with nice fitting lid, rub with mayonnaise mixture, top with butter and peppers
  • With the lid on your pan into the Baking oven for 30 minutes
  • Timer goes beep and into Simmer Oven for 3 hours, should be fork tender.
  • Let it cool a little than tear apart using a couple of forks and add back into pan with cooking liquid. Be sure to remove an visible gristle or fat that you might not enjoy.

Easy breezy, give a try. Great with poached eggs, braised greens and grits. Get your Southern on!