I have been drawn to the photos of Mississippi roast on Pinterest for years. Sometimes I like classic roast with potatoes/carrots/gravy and sometimes sliced thin for sandwiches. Mississippi roast has the vinegar tastes that is perfect for a sandwich. The only problem with the recipes I found was that the roast cooked in 8 tablespoons of butter and ranch salad dressing in a crock pot. I wanted it a bit leaner and also I do not enjoy the texture crock pots create in the meat. I created my own version.
Bottom round roast – 2.5-3 pounds
1/4 cup olive oil
salt and pepper – generous amounts
4-6 pepperoncini and 1/2 cup of the juice
2-3 cups water
2 cubes of beef boullion
Bring the roast to room temperature by leaving it on the counter for 4-6 hours. Preheat the oven to 325 degrees. Rub the roast with oil. Sprinkle all sides with salt and pepper. I use a lot… about 1/8 cup of each. Place the roast fat side up in a dutch oven or french cooker. Pour enough water on the side of the roast to cover the bottom 1/4. Add beef cubes to the water as well as the peppers and pepper juice. Cover. Cook for 2-2.5 hours. Let rest 10 minutes after removing this from the oven before slicing. Slice thin and against the grain. An electric knife makes it very simple to get thin slices.