Directions

1. Keep the roast at room temperature for about 20 minutes before patting it dry with paper towels. Rub the salt and pepper over the roast and sprinkle the flour rubbing it into the roast. Set aside.
2. Heat the oil in a large sauté pan over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides (this will take about four to five minutes a side) to create a crusty exterior for maximum flavor.
3. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter. Put the lid on the slow cooker, and set to low.
4. While the roast is heating up, make the dressing. Whisk the mayonnaise, vinegar, dill and paprika in a small bowl until it emulsifies. Remove the lid from the slow cooker and add the mayonnaise mixture.
5. Replace the top and allow to continue cooking, undisturbed, for six to eight hours, or until you can shred the meat easily using two forks. Mix the meat with the gravy surrounding it. Garnish with fresh chopped parsley and serve with egg noodles or roasted vegetables or potatoes. Also excellent on sandwiches.

For a spicier version, add 8 to 12 pepperoncini to the crock pot when adding the butter.