March 27th, 2016
January 13th, 2014
This is a recipe with a long history. About 15 years ago Robin Chapman from Ripley, Mississippi made this roast in her crock pot. It required a stick of butter, dried ranch dressing mix, dried “au jus” mix and a few pepperoncini. As most good recipes do, it was passed around, eventually landing in a church cookbook. But when it hit the Pinterest boards it went viral. I can appreciate that fact because my Crock Pot Teriyaki Chicken did the same thing with thousands of pins.
But what brought the Mississippi Roast to my attention, was an article in The New York Times. This recipe had hit the big times. I was kind of wondering why The New York Times would be publishing a recipe with such weird and artificial ingredients. But it turned out that the back story of the recipe was the real reason for sharing it. You can read it here. And true to their beliefs in more sophisticated ingredients, Sam Sifton modified the recipe cutting down on the butter, increasing the number of pepperoncini, and making a homemade ranch dressing to slather over the top of the roast.
The New York Times version of the Mississippi Roast is the one that I prepared on the day before we left our Florida house for our return to North Carolina. It was a beautiful Spring day and it seemed fitting that we should eat outside. The shredded beef can be served with mashed potatoes or buttered noodles, but I decided to make sandwiches with it.
This a very good roast indeed.
Happy Easter Everyone! I saw this table arrangement on Pinterest. Thought you might like it.
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 ½ teaspoons freshly ground black pepper, plus more to taste
- ¼ cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 4 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
December 6th, 2013
Because it has been so cold in Florida and because I have been reading so many blogs from the more frigid regions of our country, I just had to pull out the slow cooker to cook something long and slow all day; something that would perfume the house and build an anticipation for the satisfying meal to come. I had a chuck roast freshly defrosted from the freezer and several different recipes for crock pot beef to choose from. I ended up combining several. What I was looking for was intense flavor to offset the richness of the beef. The balsamic vinegar went a long way in achieving that goal. There are some recipes for slow cooker beef that include dried onion soup mix and cream of “whatever” soup. I try to stay away from those recipes. The additive ladened products just seem to intensify over long cooking, in my humble opinion. And not in a good way.
The ingredients I used were simple; beef broth, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar and a bit of ketchup. The resulting beef was succulent and delicious. The sauce was especially good. It was so good in fact that for lunch the next day I made a “Dip Sandwich”. The tender beef and juices made for a marvelous sandwich.
The sandwiches would be great for a super bowl party.
CROCK POT BALSAMIC SHREDDED BEEF
1 4 to 5 pound chuck roast
1 tablespoon of canola oil
1 large onion, halved and sliced
3 cloves of garlic, minced
Salt and pepper to taste
1 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1/4 cup ketchup
Red pepper flakes to taste, 1/4 to 1/2 teaspoon
Place 1 tablespoon of oil in a heavy bottomed skillet. When hot, add chuck roast and cook until browned on one side. Turn, add onions and garlic to pan along with the meat. Cook on second side until it is browned and onions are softened. Salt and pepper to taste.
Place browned meat. onions and garlic in a slow cooker. Mix together the remainder of the ingredients and pour over beef. Cook the beef, covered in the slow cooker on a low setting for 7 to 8 hours. Remove beef to a plate. Shred it with two forks and return to slow cooker to combine with the juices. Serve.
August 9th, 2013
Ginger, garlic, allspice and Mexican tomatoes with green chiles all combine to make this flavorful easy slow-cooker Caribbean stew. The winter weather seems to have griped much of our country. Soups and stews are always welcomed in out household, even though we have not experienced the cold that many of you are facing. This is my homage to the colder climes. I remember how effectively a warm fire and a bowl of stew could chase away the bitter cold. I can still picture us in our northern abode, huddled in front of our hearth clutching warm bowls of stew, spooning their warmth into our mouths, while sipping glasses of Burgundy wine. It was a comforting feeling knowing we were snug and warm while the winds blew and the snow swirled outside of our windows. We are far from that weather now, but I have to admit that I enjoyed it and miss it. So forgive me for romanticizing winter. I also know the down side.
Because I have been so busy, I wanted to enlist my slow-cooker to be my kitchen ally for the day. This recipe was in last years’ Food Network Magazine. Once the prep work is done, there is nothing more to do for dinner, unless you want to heat some rolls or make a salad. Stay warm.
SLOW-COOKER CARIBBEAN BEEF STEW
3 sprigs thyme
1/3 cup all-purpose flour
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
2 pounds beef stew meat, cut into 1 1/4-inch cubes
1 pound Yukon gold potatoes, quartered
4 medium carrots, cut crosswise into thirds
1 1-inch piece ginger, peeled and finely chopped
1 clove of garlic, finely chopped
2 teaspoons Worcestershire sauce
1 10-ounce can Rotel (Mexican-style diced tomatoes with green chiles)
Hot sauce, for serving
Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5 to 6 quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours.
Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
The rain continues this summer. It made me want to get out my crock pot and make something comforting. Also, after having that wonderful meal at the other Penny’s home, which included marsala pears cooked in the crock pot from a recipe in The Italian Slow Cooker, I purchased the book myself. The first recipe that the book fell open to was this spicy Tuscan sausage ragu. It said ” This thick, rich sauce is heavenly on chunky cuts of pasta, such as rigatoni or rotelle.” That’s all of the incentive I needed.
I just let the sausages bubble away in the tomato sauce for about five hours then added cream to the mixture and cooked it for another hour. The cream gave the sauce a nice richness and took away much of the acidic flavor of the tomatoes.
With a few shavings of grated Parmesan cheese on top this made for a hearty and heady bowl of pasta. Just what I was craving.
Guess what I am looking at in this picture. It will be the subject of my next post.
SPICY TUSCAN SAUSAGE RAGU
Makes 10 cups
2 tablespoons olive oil
1 pound sweet Italian pork sausage, casings removed
1/2 pound hot Italian pork sausage, casings removed
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry red wine
1 28-ounce can Italian peeled tomatoes with their juice, chopped
1 28-ounce can tomato puree
1 cup heavy cream
In a large skillet, heat the oil over medium heat. Crumble the sausages into the pan and cook, stirring frequently to break up the lumps, until the meat is lightly browned. Add the onion and garlic and cook until the onion is tender.
Add the wine and scrape the bottom of the skillet. Pour the contents into the slow cooker. Add the tomatoes, puree, and a pinch of salt. Cover and cook on low for 5 hours. Stir in the cream and cook for 1 hour more, or until the meat is very tender. Taste for seasoning.