A delicious, succulent, and savory beef roast from down south.
- 3-4 lb chuck roast
- 1/2 cup flour
- 2 tspn salt
- 2 tspn pepper
- 2 tbsp cooking oil
- 4 tbsp butter
- 10 pepperoncini
- 2 tbsp mayonnaise
- 2 tspn apple cider vinegar
- 1/2 tspn dried dill
- 1/4 tspn paprika
Coat the chuck roast with the flour and generously season with the salt and pepper.
Heat cooking oil in a skillet or a pan on medium-high heat. Pan fry the chuck roast until it is browned and crusted on both sides. Remove the chuck roast from the pan and place in slow cooker.
Add the butter and pepperoncini to the roast and close the lid.
In a mixing bowl, combine the mayo, apple cider vinegar, dried dill, and paprika. Mix well and baste on top of the roast. Close lid and cook on low for 8 hours.
Remove roast from the pot and shred apart using two forks. Place back into the pot.