Mississippi Roast Mini Cheesesteaks

Pizzerias will rightfully do brisk business for Super Bowl LII, and many will no doubt fire up the grill, but we'll be zagging while they zig, breaking out our slow cooker for these mini cheesesteaks. [Ed. note: The fact that these are cheesesteaks in no way constitutes a vote for any particular team.] 

The chuck roast's flavor punch comes courtesy of a good amount of pepperoncinis, and really, the dish is deceptively simple to make. The main ingredient you need is time (7-8 hours in the slow cooker), and it's actually preferable to make the meat a day in advance to let the flavors coalesce. (Since it's dead time, you can use the slow cooker overnight while you sleep.) Serve in a soft jacket of the roll of your choice or gild the lily and add provolone cheese, melted under the broiler.

Robin Chapman originally made this Mississippi Roast, which went viral in 2016 thanks to the New York Times. They altered the "Internet darling of a recipe" by taking out the packaged ingredients (replacing the Hidden Valley Ranch mix with spices, mayo and buttermilk). The Times link is here cooking.nytimes.com/recipes/1017937-mississippi-roast, but honestly Chapman's version is better and easier.

I have catered a longtime client's Super Bowl parties for the past eight years, and when the Patriots face off against the Eagles this will be one of the main dishes, served with oven-baked yam fries, crunchy Asian coleslaw, warm Indian spiced guacamole and homemade baked veggie chips.

Adapted from: Robin Chapman
Number of servings: 6-8

Ingredients

• 3-4 pounds chuck roast, boneless
• 1 package au jus gravy mix
• 1 package Hidden Valley Ranch Dressing mix
• ½ jar of julienned (or 8-12 whole) pepperoncini peppers plus juice to taste
• 1 stick butter
• Mini brioche, hoagie or slider rolls
• Provolone cheese (optional)

Directions

1. Sear, if desired (not necessary).
2. Place chuck roast in slow cooker and add au jus and dressing mixes.
3. Place butter on top of roast.
4. Cook on low for 7-8 hours until fall apart tender.
5. Shred and toss with juices; serve inside rolls with melted provolone (optional).

NOTE: I don't add extra salt (the mixes have plenty in them already).