Mississippi Roast

I don't understand folks fussing about stirring together a few ingredients to make an impromptu "ranch dressing." Also fussing about the amount of fat. You put 6 T of butter in there. What do you expect? It's all delicious! Dump the whole big jar of pepperoncinis in is my only tweak. Y'all leave my Sammy alone. He works hard to bring you this stuff.

Delicious, but Holy Greaseball Batman! Who eats a chuck roast cooked with a stick of butter? Is thatas much fat as the average adult should eat in a year?
The butcher removed the outer fat. I seared the roast in olive oil, with no butter, mayo, etc., added 10 pepperoncini, a cup of white wine, 1.5 cups low sodium beef stock, a handful of fresh thyme branches, 6 peeled garlic cloves, & a slight sprinkle of crushed red pepper flakes. Then cooked it for 6.5 hrs. Incredibly delicious.

My wife made the recipe. She confused Porcini Mushrooms with Pepperoncini. A delicious mistake.

Yes, of course. Three or four hours at 250 ought to do it, in a covered Dutch oven, maybe longer if your roast is large.

I know I'll get nowhere with the average NYT reader but the fear of MSG is an old wive's tale and was thoroughly disproven decades ago.

MSG is simply a purified form of glutamate, which is a flavor compound found in everything from mushrooms to anchovies. Adding msg is no different and no more harmful than add adding powdered lemon juice (citric acid) for tanginess, or sugar for sweetness, or salt. Latest science indicates glutamate, far from being harmful, is probably beneficial.

I'm amazed by all of the anti-fat comments. America has been suckered by low-fat diets and processed low-fat foods for decades and we have rampant diabetes and other diseases. Read the new research! If you just don't care for fat, chill this dish in the fridge or freezer then skim the hardened fat off. How could 4 Tbs of butter distributed through a whole dish with a lot of it left at the bottom of the crockpot be bad for you? Strikes me as paranoia.

Personally, I am grateful for the alternative to the packaged items, as I have all the ingredients in my pantry already, and I don't usually have packaged salad dressing on hand. Thank you NY Times, for this option, in spite of all the criticism you're getting for it.

Homemade Buttermilk Ranch Dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
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1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
About 1 1/2 cups. Keeps for a week, covered in the fridge.

I cut the butter in half from the original recipe. You could go with even less. But I wouldn't forgo entirely. You want some fat to combine with the crust to make a kind of "gravy."

A few years ago I sat at the chef's table at a Michelin stared restaurant and watched a high-end steak being slathered with butter again and again and again during the saute, before it hit the oven. And then some more butter. Then serve.

I'd never seen anything like this before. The chef explained that home cooks cut out the fat and then wonder why their food doesn't taste like it does at the restaurant!

Sorry? Leftover beers? I don't understand!

Whoa, I make this recipe a lot. Here's another take on it.
Braise meat. Use either dutch oven low, the slow cooker or a pressure cooker.

Slice large onion. Set it in. Add roast. Add dill, garlic, a little paprika...and the pepperoncini - I cut the tops off and occasionally take out seeds. Or, buy pepperoncini rings. I used to drain it, but seriously, no.
ADD TWO LEFTOVER BEERS. Enough to cover meat! Add two bouillon cubes; cook til it falls apart. Chicago Style Italian Beef. Voila.

Would love to see Dutch Oven alternative instructions.

Cooked this yesterday in a 300 degree oven for 3.5 hours in my le creuset dutch oven and it came out FABULOUS

In another article on his interpretation, Sifton said, "I seared the roast before placing it in the slow cooker, browning it aggressively beneath a shower of salt and pepper and a coating of all-purpose flour that I hoped would create a fond, or base of flavor, to replace the gravy mix, and give some structure to the sauce."