Have made this - really good
INGREDIENTS
1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons freshly ground black pepper, plus more to taste
¼ cup all-purpose flour
3 tablespoons neutral oil, like canola
4 tablespoons unsalted butter
8 to 12 pepperoncini
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon dried dill
¼ teaspoon sweet paprika
1 teaspoon buttermilk, optional
Chopped parsley, for garnish
Nutritional Information
PREPARATION
Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
