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Slow Cooker Mississippi Pot Roast

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
  • 10 pepperoncini
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon dried dill
  • 1/8 teaspoon paprika
  • Fresh parsley for garnish
  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 crock pot and top with butter and pepperoncini.
  4. Cover the crock pot 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 crock pot, and stir to mix in the juices. Serve with fresh parsley.

 

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