CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a5667   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: NYT Mississippi Roast   
    Categories: Beef, Chilies, Sauces, Herbs, Crockpot   
         Yield: 7 Servings   
       
         4 lb Boneless chuck roast   
     1 1/2 ts (ea) salt & ground black   
              - pepper; to taste   
       1/4 c  All-purpose flour   
         3 tb Neutral oil, like canola   
         4 tb Unsalted butter   
        12    Pepperoncini   
         2 tb Mayonnaise   
         2 ts Apple cider vinegar   
       1/2 ts Dried dill   
       1/4 ts Sweet paprika   
         1 ts Buttermilk; optional   
              Chopped parsley; 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.   
        
     By Sam Sifton   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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