Framed Cooks takes on the craze that is Mississippi Roast in a version of this recipe that features some fresh ingredients.
- One large beef chuck roast, 3-4 pounds
- Salt and pepper
- One stick unsalted butter (1/2 cup)
- 1/4 cup flour
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar
- Fresh chopped parsley
For the ranch dressing
- 1/2 cup buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chopped shallot
- 1 clove garlic, chopped
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Season the roast with salt and pepper, place it in a large slow cooker, and put the stick of butter on top of it.
- Stir the beef broth and flour together and pour over the roast. Pour the vinegar on top next.
- Make the ranch dressing: combine all ingredients together in a jar, shake vigorously, then pour over the roast.
- Cover the slow cooker and cook on low for 8 hours.
- Remove the roast, shred with two forks, and return shredded beef to the cooker and stir around in the sauce.
- Scoop out servings of beef with a slotted spoon and serve over grits, polenta, pasta or rice.