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MISSISSIPPI ROAST

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INGREDIENTS :

Servings: 6 to 8

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  • 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

DIRECTIONS :

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.

MISSISSIPPI ROAST

MISSISSIPPI ROAST

Yield: 6-8
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes

Ingredients

  • 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

Instructions

    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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