Mississippi Roast

Name: Mississippi Roast
Yield: 8
Ingredients: 1 boneless chuck roast, 3 pounds (1.3 KG); ¼ cup flour; salt, to taste; pepper, to taste; 3 tablespoons canola oil; 4 tablespoons butter; 10 pepperoncinis; 2 tablespoons mayonnaise; 2 teaspoons apple cider vinegar; ¼ teaspoon dried dill; ⅛ teaspoon paprika; fresh parsley, for garnish

Recipe by Tasty from tasty.co

Dinner

Ingredients

8 servings

•

1 boneless chuck roast, 3 pounds (1.3 KG)
•

¼ cup flour
•

salt, to taste
•

pepper, to taste
•

3 tablespoons canola oil
•

4 tablespoons butter

•

10 pepperoncinis
•

2 tablespoons mayonnaise
•

2 teaspoons apple cider vinegar
•

¼ teaspoon dried dill
•

⅛ teaspoon paprika
•

fresh parsley, for garnish

Instructions

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 slow cooker and top with butter and pepperoncini.
Cover the slow cooker 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 slow cooker, and stir to mix in the juices. Serve with fresh parsley.
Enjoy!