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Give Your Slow Cooker Some Love With This Mississippi Roast Recipe

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INGREDIENTS

Servings: 6 to 8

1 boneless chuck roast (3 to 4 lbs.)

1/4 cup flour

Salt & pepper to taste

3 Tbsp. canola oil

4 Tbsp. butter

10 pepperoncini

2 Tbsp. mayonnaise

2 tsp apple cider vinegar

1/4 tsp dried dill

1/8 tsp paprika

Fresh parsley for garnish

PREPARATION

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.

Inspired by the New York Times.

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