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 ¼ cup flour 3 tablespoons canola oil 4 tablespoons butter 10 pepperoncini 2 tablespoons mayonnaise 2 teaspoons apple cider vinegar ¼ teaspoon dried dill ⅛ 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.