Mississippi Roast

1 chuck roast (3-4 lbs)

salt and pepper, to taste

2 T. olive oil

3 T. butter, divided into 3 pats

8 jarred pepperoncini peppers

2 T. Miracle Whip

2 t. apple cider vinegar

1 T. chopped fresh dill

1/4 t. sweet paprika

2 cloves garlic, minced


Make sure the roast is patted dry and then season with salt and pepper.  Heat the olive oil in a large skillet over high heat until shimmering.  Add the roast and sear until golden brown, about 4-5 minutes per side.  Remove from skillet and place into the crock of a slow cooker.


Combine the Miracle Whip, vinegar, dill, paprika and garlic.  Pour over the roast.  Add the peppers, and the pats of butter. Cook on low setting for 6-8 hrs.


Remove the roast to a cutting board.  It will be falling apart.  Using forks, remove and discard any bones, gristle and large chunks of fat.  Shred the meat and return to the crockpot to rewarm in the juices.