Mississippi Pot Roast

  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)

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