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Mississippi Crock Pot Roast

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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.