Mississippi Roast

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, and cook 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.

Enjoy!