Mississippi Pot Roast I
Provided by a good friend, this is on my to cook list.
Ingredients
- 1 boneless chuck roast, about 1 1/2 to 2 kilos
- 1/4 cup all purpose flour
- salt and black pepper, to taste
- 3 tablespoons canola or vegetable oil
- 4 tablespoons butter
- 10 fresh pepperonico peppers, OR use fresh banana peppers
- 2 tablespoons mayo
- 2 teaspoons cider vinegar
- 1/4 teaspoon dried dill
- 1/8 teaspoon paprika
- fresh parsley, for garnish
Instructions
- Dredge the chuck roast in flour, salt, and pepper to taste, and massage it into the meat.
- In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
- Transfer the meat to a Crock-Pot and top with butter and pepperoncini. Cover the slow cooker and set it to Low setting.
- In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined, open the slow cooker and spread this over the meat, cover, and cook on low for 8 hours.
- Remove the roast and shred with two forks, then return the meat to the slow cooker, and stir to mix in the juices. Serve garnished with fresh parsley, and sides of your choice.
Notes
Beef will run about 150 Baht/kilo, large cities should be able to get a chuck roast, out of the way places, like where I am at, I will try this with just 1-2 large chunks of beef. 300 Baht for 2 kilos would be about $1.47 per serving.
Provided courtesy of good friend, Al Easley.
United States.
United States.
Yummy!! 😀