Mississippi Roast
Here is what you'll need: Servings: 6-8 Ingredients: 1 boneless chuck roast, 3-4 lb Salt & pepper to taste 1/4 cup flour 3 tablespoons canola oil 4 tablespoons butter 10 pepperoncini 2 tablespoons mayonnaise 2 teaspoons apple cider vinegar 1/4 teaspoon dried dill 1/8 teaspoon paprika Fresh parsley for garnish Instructions: 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. Inspired by: cooking.nytimes.com/recipes/1017937-mississippi-roast Servings: 6-8 Ingredients: 1 boneless chuck roast, 3-4 lb Salt & pepper to taste 1/4 cup flour 3 tablespoons canola oil 4 tablespoons butter 10 pepperoncini 2 tablespoons mayonnaise 2 teaspoons apple cider vinegar 1/4 teaspoon dried dill 1/8 teaspoon paprika Fresh parsley for garnish Instructions: 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. Inspired by: cooking.nytimes.com/recipes/1017937-mississippi-roast All music provided by Audio Network and Warner Chappell Inc. Used with permission
