Mississippi Crock Pot Roast
Ingredients
- One 3 – 4 pounds boneless chuck roast top or bottom round roast
- 2 tsp. kosher salt, or to taste
- 1-½ tsp. freshly ground black pepper, or to taste
- ¼ cup all-purpose flour
- 3 tbsp. neutral oil, like canola
- 4 tbsp. unsalted butter
- 8 to 12 pepperoncini
- 2 tbsp. mayonnaise
- 2 tsp. apple cider vinegar
- ½ tsp. dried dill
- ¼ tsp. sweet paprika
- 1 tsp. buttermilk, optional
- Chopped parsley, for garnish
Instructions
- Place roast on a cutting board and rub the salt and pepper all over it; sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan, set over high heat, until it is shimmering and about to smoke.
- Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust.
- Remove roast from pan and place in the bowl of a crock pot.
- Add the butter and the pepperoncini to the meat.
- Put the lid on the crock pot and set the machine to low.
- As the roast heats, in a small bowl, combine the mayonnaise, vinegar, dill and paprika; whisk to emulsify; add the buttermilk if using, then whisk again.
- Remove the lid from the crock pot and add the dressing.
- Replace the cover and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can easily shred the meat
- Using two forks, shred the meat without removing from the crock pot.
- Mix the meat with the gravy in the crock pot.
- Garnish with parsley, and serve with egg noodles, roasted potatoes, or pile on sandwich rolls, etc..
Notes
Do not add water, or broth, to this recipe; it will make enough liquid as it cooks.
This tastes delicious with potatoes and carrots; add a few quartered russet potatoes and a large handful of baby carrots to the crock pot when there is about 1 -2 hours left of cooking time.