Tender Roast with Noodles + Parsley || Cuisinart Giveaway
Recently I ran across this recipe from the New York Times called Mississippi Roast and I was immediately intrigued. My friends at Cuisinart had just sent me their 3-in-1 Slow Cooker and I had been waiting for the right recipe to use. So I gathered all of the ingredients, and after reading some of the comments on the original recipe, I adjusted slightly the amount of butter and doubled the pepperoncini’s. And thank god I did, because when the roast is finished, the pepperoncini’s quickly became one of my favorite parts of the whole dish.
Now growing up with a slow cooker used quite frequently, I have to admit, in my adult years I never thought I would lean on using a slow cooker much. I mean, I use my dutch oven often, and love to slow cook with it. But to actually use the slow cooker seemed like something that was used more for my parents generation. And then I made this recipe and was completely wrong. I adore that slow cooker and have used it about 2-3 times a week since. Lucky for you guys the kind people at Cuisinart are giving away this 3-in-1 slow cooker! Simply comment below on what you would be most excited to cook using the slow cooker. Double your chances of winning, by also entering on my instagram photo. GIVEAWAY IS CLOSED, WINNER HAS BEEN ANNOUNCED.
Tender Roast with Noodles + Parsley
1 boneless chuck roast 3 pounds
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
3 tablespoons unsalted butter
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon dried dill
1/4 teaspoons paprika
1 teaspoons buttermilk or milk
12 oz. egg noodles
parsley for garnish
Rub the roast down with salt and pepper, add the flour and continue to rub into the meat.
Using a dutch oven, heat the oil over high heat, until it is about to smoke (turn the fan on and open the windows, or your family might get mad). Place the roast into the very hot pan and brown on all sides, not just top and bottom, for about 4 minutes per side. Remove the roast and place in the bowl of the slow cooker. Add the butter, I do about 1 teaspoon of butter per pound of meat. So if your roast is 4 pounds, do 4 teaspoons. Add the pepperoncini’s to the bowl, put the lid on and turn the cooker to low.
In a small bowl combine the mayonnaise, vinegar, milk, dill and paprika and add this to the slow cooker. Let cook for 8-10 hours, until the meat can easily be shredded with 2 forks. Start checking this around 7 hours to see where the meat is.
When the meat is ready, remove it to a cutting board and shred with 2 forks. Place on a platter and add the meat juices. Depending on how your ranch style dressing mixed it, this might need to quickly be strained through a fine mesh sieve.
Make a pot of egg noodles and drain.
To serve, place 3/4 cup egg noodles in the bowl, top with shredded roast and a tablespoon or two of juices. Sprinkle with parsley and serve with crusty bread to soak up the juices.