Ranch Roast (or Mississippi pot roast redux)

This is a can’t miss pot roast. Always tasty.

Ingredients:

1 boneless chuck roast (2-4 pounds)

1/4 cup flour

Salt and pepper to taste

10 pepperoncini 

1/2 stick of butter

2 tbps mayonnaise 

2 tsp apple cider vinegar

1/4 tsp dried dill

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp paprika

Instructions:

1. Dredge roast in flour, salt and pepper. 

2. Sear the roast. I usually use a cast iron skillet as high as possible with avocado oil. It should be browned with a nice crust. 

3. Put meat in crock pot. Top with pepperoncinis and butter. 

4. Put lid on pot and set to low. 

5. In a small bowl, mix mayo, vinegar and spices.

6. Brush onto meat. 

7. After 7-8 hours, fork test the meat. If it shreds easily, then shred in crock pot. 

8. Serve. Can also be used for tacos or roast beef sandwiches