I don’t know about you, but I am totally addicted to the Buzz Feed Tasty videos. In addition to the videos being shot in a cool way, the recipes all look totally delicious, easy to make and fattening! That’s a pretty good combo for me. 🙂 However in addition to being very neurotic when it comes to baking, I’m just as skeptical when it comes to seeing something that looks too good to be true. That’s how I feel about the Tasty videos so I decided to do a series where I will try out the recipes and see if they live up to the video, or if they are more like Pinterest fails. I’ve always thought of myself as more of a recipe tester anyway. I’m commencing the series with the Mississippi Beef Sliders.
Also, I’m more of a baker than a cook. Cooking actually makes me very nervous. With baking, if something doesn’t turn out right, I’ll toss it and start over, but when it comes to a hunk of meat, I feel like I only have one shot. Well let’s think about it, a 4 pound chuck roast is a little more expensive than a 5 pound bag of flour. You wouldn’t see me tossing out a post roast and starting over again. Instead, you would see a woman making the best of an unfortunate situation, and her teenage son pushing food on a plate.
And one more thing. I’ve had a slow cooker for about four years now, and have used it maybe once. I bought it with the intention of making batches of chili, but Miles isn’t really a fan, so I sat lonely in my cupboard. Until this weekend. I followed Tasty’s recipe to the letter and I was pretty pleased with the results. My roast wasn’t as deep and savory looking as theirs, but it was very tasty. The meat was very tender, and the pepperoncini added a nice kick. My next debate, was how to serve it. The recipe suggested serving it on a plate with potatoes, but I remembered that I had slider buns sitting in the freezer and thought it would make a great slider. But should I put anything on it? Nope! I just made sure that each spoonful of shredded beef was dripping in juices and that was enough. Sometimes, dishes with the simplest ingredients are the most delicious. Tasty definitely wins points for me with this recipe and I’m looking forward to trying out another one.
- 1 boneless chuck roast (3 to 4 lbs.)
- ¼ cup flour
- salt & pepper to taste
- 3 tablespoons canola oil
- 4 tablespoons butter
- 10 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ¼ teaspoon dried dill
- 1/8 teaspoon paprika
- fresh parsley for garnish
- Dredge the chuck roast in flour, salt, and pepper, 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 Crock-Pot and set it to low.
- In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
- Spread over the meat, and cook on low for 8 hours.
- Remove the roast and shred with two forks.
- Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.