Mississippi Pot Roast

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READY IN: 8hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
  • 2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
  • 3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
  • 4. Cover the Crock-Pot and set it to low.
  • 5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
  • 6. Spread over the meat, and cook on low for 8 hours.
  • 7. Remove the roast and shred with two forks.
  • 8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.
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