Recipe Station

The first thing I did was get a list of ingredients that I would need in order to prepare this. I decided to invite friends over for dinner to try this with me as well because they would let me know honestly if it was good or not.

Sometimes I find that my family will “soften the blow” if something is overcooked or overseasoned.

So here is what I purchased.

INGREDIENTS

• 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

Now that I had all of my ingredients together I decided to put it together first thing in the morning so it would be ready for everyone around 6pm. Here is how I made it according to the directions.

PREPARATION

1. 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.

2. 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.

3. 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.

Now I chose to serve with potatoes because that is what I am accustomed to growing up. We are of Irish heritage so meat and potatoes is what I know. I will say that the leftovers made some amazing sandwiches the next day! The meat held all of the flavor and was just as good on sandwich rolls as it was with potatoes.

So what do you think? Would you try this recipe? Would you make any tweaks? Let us know in the comments below.

Article Source: New York Times

Photo Source: Melina Hammer for The New York Times