Mississippi Pot Roast

• 1 boneless chuck roast (3 to 4 lbs.)
• 1/4 cup flour
• salt & pepper
• 3 tablespoons canola oil
• 4 tablespoons butter
• 10 pepperoncini peppers
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon dried dill
• 1/8 teaspoon paprika
• fresh parsley (to garnish)

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

chuck roast, flour, salt, canola oil, butter, pepperoncini peppers, mayonnaise, apple cider vinegar, dill, paprika, parsley

Taken from www.food.com/recipe/mississippi-pot-roast-529535 (may not work)