Mississippi Roast
http://cooking.nytimes.com/recipes/1017937-mississippi-roast
AmericanAll
Ingredients
- 9 lbboneless chuck roast
- 0 to tastesalt & pepper
- 2 cupflour
- 6 tbspcanola oil
- 8 tbspbutter
- 20 eachpepperoncini
- 4 tbspmayonnaise
- 4 tspapple cider vinegar
- 1 tspdried dill
- 0.25 tsppaprika
Steps
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.
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