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95% would make again

Mississippi Roast

Ingredients

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.

Preparation

  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!

Ingredients

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.

Preparation

  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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