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.
- 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
- 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.