Mississippi Roast
http://cooking.nytimes.com/recipes/1017937-mississippi-roast
AmericanAll
Ingredients
Scaled for 4 eaters from a base of 14 servings.
- 2 4/7 lbboneless chuck roast
- salt & peppernot scaled
- 4/7 cupsflour
- 1 5/7 tbspcanola oil
- 2 2/7 tbspbutter
- 5 5/7 pepperoncinispepperoncini
- 1 1/7 tbspmayonnaise
- 1 1/7 tspapple cider vinegar
- 2/7 tspdried dill
- 1/14 tsppaprika
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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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