Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini.
Slow Cooker Mississippi Pot Roast
1 boneless chuck roast (, 3-4 lb)
Salt & pepper to taste
1/4 cup flour
3 tablespoons canola oil
4 tablespoons butter
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/4 teaspoon dried dill
1/8 teaspoon paprika
Fresh parsley for garnish
Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
Transfer the meat to a crock pot and top with butter and pepperoncini.
Cover the crock pot and set it to low.
In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
Spread over the meat, and cook on low for 8 hours.
Remove the roast and shred with two forks.
Return meat to the crock pot, and stir to mix in the juices. Serve with fresh parsley.