Mississippi Beef or Bison Roast
It wasn’t until I saw a version of this recipe on the NY Times cooking website that I discovered I had completely missed what evidently is a wildly popular recipe with food bloggers. Show me a recipe that uses a tough cut of meat (bison chuck roast for me) and a slow cooking technique and I’m all in. The difference is that I adapted the cooking technique to make use of the pressure cooking setting on my Instant Pot. This is a really simple recipe that you throw together and then let it cook for hours. Serve over mashed potatoes or another starch of your choice. And if you have leftovers, the shredded meat makes great enchiladas or burritos.
- ¼ cup extra virgin olive oil
- 1 bone-in bison or beef check roast, about 3-4 pounds (see Notes)
- Salt and pepper
- ¼ cup flour
- 4 tablespoons butter, melted
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill weed
- ½ teaspoon sweet paprika
- Chopped fresh parsley, for garnish
- Heat the oil in a heavy bottom pan over medium high heat. While the oil is heating, liberally season the roast with salt and pepper and the dredge in flour. Sear the roast until golden brown on all sides, then remove from the pan and place into the Instant Pot.
- Combine the melted butter with the mayonnaise, vinegar, dill, and paprika and whisk to combine. Pour over the meat in the Instant Pot and set it to slow cook for 2 hours with the top vented.
- After 2 hours the meat will have released some juices. Set the Instant Pot to pressure cook, close the vent, and cook on this setting for 45 minutes. Let the pressure release naturally and then resent the Instant Pot to slow cook (with vent open) for several hours, checking to see when the meat is completely tender.
- When the meat easily pulls apart with a fork and pulls clean from the bone, discard the bones and shred the meat on a cutting board, taking care to cut away any remaining fat or connective tissue. Put the meat in a bowl and pour over as much or as little of the buttery ranch dressing as you'd like, then garnish the meat with chopped parsley. Serve with mashed potatoes, rice, or noodles.
2. While some argue that this recipe is just swimming in too much fat, I found that it's easy to drain off excess fat after shredding the meat and you're left with just enough decadent flavor from the buttery ranch dressing.