- 3-4 lb boneless beef chuck roast
- 1/4 c Batter Batter All-Purpose Flour
- Salt and pepper to taste
- 3 Tbl cooking oil of your choice (I used vegetable oil)
- 4 Tbl unsalted butter
- 10 pepperoncini, plus more for garnish
- 2 Tbl mayonnaise
- 2 tsp apple cider vinegar
- 1/4 tsp dried dill
- 1/8 tsp paprika
- 1 c broth of your choice (such as beef, vegetable, or my favorite to use with beef, chicken broth)
- Fresh parsley for garnish, chopped
Prepare the beef.
Add the oil to a very large skillet and place over high heat. Dredge the beef in the flour, salt, and pepper, rubbing the ingredients into the meat well. Brown the beef in the heated skillet 2 minutes per side, or long enough to create a good golden crust. Transfer the beef to the bowl of a slow cooker.
Add the sauce.
Top browned meat with butter and pepperoncini. In a small bowl, whisk the mayonnaise, vinegar, dill, and paprika until well combined. Spread sauce over the beef, add broth, and put on the lid. Set the slow cooker to cook on low for 6-8 hours. At approximately 6 hours of cooking, the beef will yield to a fork and knife allowing for larger, more tender, pot roast-style chunks while cooking up to 7-8 hours will yield beef ready to be shredded for carnitas or even pulled beef.
Shred the meat and enjoy.
Remove the beef and shred it with two forks. Mix in some of the cooking liquid and top with fresh parsley and serve with extra pepperoncini on the side.