Ingredients
Equipment
Method
- Place the roast on a flat surface and evenly season with kosher salt and pepper. Dredge the roast in the flour and then and rub it in until it is evenly coated.
- Add 2 tablespoons of oil to a skillet and place on medium-high heat. Once the oil is shimmering, create a crust by browning the roast on all sides, 3-5 minutes per side.
- Remove the roast from the pan and place it into the slow cooker and set the temperature to low heat. Pour the melted butter over the top.
- Meanwhile, in a small bowl combine the mayonnaise, apple cider vinegar, dill and paprika. Stir until well blended.
- Spread the mixture evenly over the top and the sides of the roast.
- Place the Pepperoncinis on top of the meat and into the slow cooker surrounding it.
- Cover and cook for 6-8 hours until the meat is tender and falling apart.
- Remove the roast from the slow cooker and shred it using 2 forks.
- Once shredded, return the meat to the slow cooker. Add two tablespoons of pepperoncini juice and toss the shredded beef in the remaining slow cooker juices.
- Serve immediately with your favorite sides or piled on sandwich buns, topped with Provolone cheese. Enjoy!