Mississippi Roast Beef shreds nicely after hour of long, slow cooking.
The New York Times recently printed a beef recipe called Mississippi Roast Beef. Like toasted ravioli, it’s a dish that was accidentally discovered and went on to become widely popularized on the Internet.
Here’s How the Story Goes
It all started when a Mississippi housewife named Robin Chapman wanted to use her aunt’s roast beef recipe, but didn’t have the exact ingredients. The dish called for an Italian dressing mix, but she substituted what she had on hand: Ranch-style dressing. Her family loved it, as did a friend, who asked if she could submit it to her church cookbook under the title “Roast Beef.”
Mississippi Roast Beef in the pot and ready to cook.
Fast forward to the new century. Ree Drummond at Pioneer Woman has updated the old favorite and given it a new moniker: Drip Beef. Both versions start with a chuck roast, a can of beef broth and a half dozen or so pepperoncinis. (These add flavor but not a lot of heat.) Both recipes are shown below: the original Mississippi Roast and the modernized Drip Beef. Each has it’s fans.
Mississippi Roast
Ingredients:
- 1 (4 to 5 lb.) chuck roast
- 1 envelope Hidden Valley Ranch Dressing
- 1 envelope McCormick’s Au Jus Gravy
- 1 stick butter
- 5 pepperocinis
Directions:
Place chuck roast in Crock-pot and and add other ingredient. Cook for 8-9 hours on low. Shred meat using two forks. If making ahead, refrigerate and remove fat from top before warming. Serve on a deli roll with pot juices for dipping, if desired.
Drip Beef
Ingredients
- 1 whole beef chuck roast, 2.5 to 4 lbs.
- 1 can beef consomme or beef broth
- 3 Tbs. (heaping) Italian seasoning
- 1 tsp. salt
- 1/4 cup water
- 1/2 jar (16-0z.) Pepperoncini peppers with juice
- Deli rolls, toasted and buttered
Directions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it’s tender,
Remove from oven. With two forks, completely shred meat. Serve immediately or simmer on stove to keep warm.
If making the day before, store in refrigerator and remove hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese, if desired, and melt under the broiler. Serve with juices from the pot.
