• 1 3-4lb Chuck Eye Roast
• 2 teaspoons kosher salt, plus more to taste
• 1 ½ teaspoons freshly ground black pepper, plus more to taste
• ¼ cup all-purpose flour
• 1/4 cup neutral oil, like canola
• 8 to 12 pepperoncini 
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• ½ teaspoon dried dill
• ¼ teaspoon sweet paprika
•  Chopped parsley, for garnish

 

Season and Brown the Roast

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 sauté 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.

 

Layer Ingredients in the Slow Cooker

Remove roast from pan and place it in the bowl of a slow cooker. Add oil 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. Remove the lid from the slow cooker and add the dressing.

 

Slow Cook

Replace the top and allow to continue cooking, undisturbed, for 6-7 hours (if you want to serve the meat as slices) or 8-10 hours, to shred it. The cooking time will depend on the size of your roast and your crock pot, but don’t worry — this roast is delicious sliced or shredded!

 

To serve
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.