This is a recipe originally created by Robin Chapman of Ripley, MS, reviewed and adapted by Sam Sifton of the NY Times. I have made some changes to decrease the amount of fat and make this dish healthier. It is still very delicious and super easy to make!
- 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
- 8 to 12 pepperoncini
- 3/4 cup of water
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon sweet paprika
- Chopped parsley, for garnish
- Place roast on a cutting board, cut out most of the visible fat.
- 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 medium high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.
- Add the pepperoncini and the water. Put the lid on the slow cooker, and set the machine to medium (if you have this setting) or to high.
- Combine the olive oil, vinegar, dill and paprika in a small bowl and pour over roast.
- Cover and allow to continue cooking, undisturbed, for 4-5 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.
***** I have substituted a pork loin for the beef and enjoyed it just as much. Decrease the salt, pepper and flour according to the weight of the meat. The rest of the ingredients can stay the same.
***** I have also substituted the instant pot for the slow cooker, and like the result even better. I use the “saute” followed by the “meat” function (i.e. NOT the slow cooker function).