- 1 boneless beef chuck roast (3-4 lbs)
- 1/4 cup flour
- 1/4 tsp black pepper
- 3 tbsp canola oil
- 1/4 cup butter
- 10 pepperoncini
- 2 tbsp mayonnaise
- 2 tsp apple cider vinegar
- 1/4 tsp dried dill weed
- 1/8 tsp paprika
Dredge roast in flour and pepper, and massage it into meat. In a skillet on high heat, brown the meat on all sides in the canola oil to create a crust. Transfer the meat to a slow cooker. Top meat with butter and pepperoncini.
In a small bowl, mix the mayonnaise, cider vinegar, dill weed, and paprika until well combined. Spread over the meat. Cover and cook on low for 8 hours.
Shred meat with two forks. Stir to mix in the juices.
6-8 servings