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Meats | |
| 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds 2 teaspoons kosher salt, plus more to taste 1 1/2 teaspoons freshly ground black pepper, plus more to taste 1/4 cup all-purpose flour 3 tablespoons neutral oil, like canola 4 tablespoons unsalted butter 8 to 12 pepperoncini peppers 2 tablespoons mayonnaise 2 teaspoons apple cider vinegar 1/2 teaspoon dried dill 1/4 teaspoon sweet paprika 1 teaspoon buttermilk, optional Chopped parsley, for garnish Gravy Master, optional | |
| 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 saut� 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. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing and a few splashes of Gravy Master. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like. | |
Unrated | |
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