Ingredients
3lbschuck roast,boneless
¼cupflour
salt,to taste
pepper,to taste
3tbspcanola oil
4tbspbutter
10pepperoncinis
2tbspmayonnaise
2tspapple cider vinegar
¼tspdried dill
⅛tsppaprika
fresh parsley,for garnish
Preparation
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 slow cooker and top with butter and pepperoncini.
Cover the slow cooker and set it to Low.
In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined. Spread over the meat.
Cook the meat on Low for 8 hours.
Remove the roast and shred with two forks. Return meat to the slow cooker, and stir to mix in the juices.
Serve with fresh parsley, and enjoy!
