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95% would make again

Mississippi Roast


for 8 servings

  • 1 boneless chuck roast, 3 pounds (1.3 KG)
  • ¼ cup flour (30 g)
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons canola oil
  • 4 tablespoons butter
  • 10 pepperoncinis
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon dried dill
  • ⅛ teaspoon paprika
  • fresh parsley, for garnish

Nutrition Info

    Calories 344
    Fat 20g
    Carbs 6g
    Fiber 0g
    Sugar 2g
    Protein 33g

Estimated values based on one serving size.


  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 slow cooker and top with butter and pepperoncini.
  4. Cover the slow cooker 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 slow cooker, and stir to mix in the juices. Serve with fresh parsley.
  9. Enjoy!

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