• Start by gathering and prepping all the ingredients.
• Season the chuck roast with the salt and pepper and just before you start browning the meat, sprinkle some flour over the roast and rub into the flesh.

  The flour will help make a base for the sauce and replace the packet of dry gravy mix.
• Heat a fry pan big enough to hold the chuck roast and when hot, add the oil. When the oil is hot but not smoking, brown the chuck on all sides to create a nice sear.

  I like to brown most meats before slow cooking for a variety of reasons.

  One, I think it gives the meat a better appearance. In this recipe, we're going to shred the meat at the end so it doesn't matter too much.

  Two, I think searing the meat adds flavor to the end results.

  And third, by adding flour to the meat and then browning helps create a better base for making a rich sauce.
• Remove the meat from the pan and transfer to a slow cooker or crock-pot. Add the ½ stick of butter and then the pepperoncini peppers. Cover and set the slow cooker to low.

Make the Dressing

• In a small bowl, combine the mayonnaise, vinegar, dill and paprika with a whisk. Keep whisking to emulsify (blend all the ingredients so they hold together).

  Add this mixture to the slow cooker, cover and cook for 6 to 8 hours until the meat is fork tender.
• For the last hour of cooking, add the carrots. (Optional)
• Using a couple of forks, shred the meat while combining with the liquids in the pot. Taste and adjust seasonings with salt & pepper.
• When serving, top with a little chopped parsley for garnish.
• Serve the shredded Mississippi Roast with mashed or roasted potatoes, egg noodles or all by itself.

  And I think you'll find this dish tastes just as good, if not better, the next day.