Mississippi Pot Roast

Give your Sunday roast a flavor punch with the addition of herby ranch-like flavors and bright and tangy pepperoncini peppers.

Mississippi Pot Roast

Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster

Active Time:
45 mins
Total Time:
6 hrs 45 mins
6 to 8 servings

There’s no need for flavor packets in this delicious and comforting Mississippi Pot Roast recipe. We amp up the flavors of the roast by adding dried herbs like dill and garlic powder. Meanwhile, pepperoncini juice and peppers give it an bright heat that balances out the rich meat. This is a great dish for a weekend gathering, or to feed a small family over the course of a couple of days. Set up the roast in the morning and let it cook until fork-tender as the day continues. The jus from the pot roast drippings will add moisture and flavor to the overall roast. Serve it with buttered egg noodles to sop up all that delicious sauce.

How to Cook Mississippi Pot Roast

You begin by searing the roast, then marinating it in a mixture of mayonnaise, pepperoncini pepper bring, dried dill, and garlic powder. Simmer it for hours with vegetable stock, chopped pepperoncini and butter on top of the beef and then simmer, slow and low, until the meat is tender and falling off the bone. All those delicious flavors from the marinade will infuse into the meat and help create a delicious sauce. 

After the roast is ready, transfer it to a bowl and shred the meat once it is cool. While the meat is cooling, make the jus and cook the egg noodles. Adding fresh herbs like parsley and chives amps up the ranch-y flavors from the marinade and brightens the richness of the dish. The sauce should cling and coat the noodles for a hearty meal.


  • 1 (3-pound) boneless chuck roast, trimmed

  • 2 1/4 teaspoons kosher salt, plus more to taste

  • 1 teaspoon black pepper

  • 2 tablespoons canola oil

  • 2 cups lower-sodium vegetable broth

  • 3 tablespoons mayonnaise (such as Hellmann’s)

  • 12 to 14 jarred pepperoncini salad peppers (from 1 [16-ounce] jar), plus 1 1/2 tablespoons liquid from jar, divided

  • 1 teaspoon garlic powder

  • 1 teaspoon dried dill

  • 5 tablespoons (2 1/2 ounces) unsalted butter

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 1 tablespoon chopped fresh parsley, plus more for garnish

  • 1 tablespoon chopped fresh chives (from 1 [1/2-ounce] package), plus more for garnish

  • Buttered egg noodles


  1. Pat roast dry using paper towels; sprinkle evenly with salt and pepper.

  2. Heat oil in a large skillet over medium-high until shimmering. Add roast; cook until browned on all sides, 2 to 4 minutes per side, adjusting heat as needed to prevent overbrowning. Transfer roast to a 6-quart slow cooker.

  3. Remove and discard drippings from skillet; add broth. Cook over medium, stirring constantly and scraping bottom of skillet using a wooden spoon, until browned bits are loosened, 1 to 2 minutes. Pour broth mixture over roast in slow cooker.

  4. Stir together mayonnaise, 1 tablespoon of the pepperoncini liquid, garlic powder, and dill in a small bowl until combined.

  5. Spread mayonnaise mixture over top of roast; top with peppers and butter. Cover and cook until meat is fork tender, 6 to 8 hours on LOW. Transfer meat to a large bowl; loosely cover with aluminum foil.

  6. Skim and discard fat from liquid in slow cooker using a ladle; stir in remaining 1 1/2  teaspoons pepperoncini liquid. Whisk together cornstarch and water in a small bowl. Whisk cornstarch mixture into liquid in slow cooker, and transfer to a medium saucepan. Bring to a boil over medium, whisking often; cook, whisking often, until thickened, about 1 minute.

  7. Shred meat in bowl, discarding any large fatty portions; stir in 1/2 cup liquid mixture, parsley, and chives. Season with salt to taste.

  8. Divide egg noodles evenly among 6 bowls. Top evenly with meat and remaining liquid mixture. Garnish with parsley and chives.

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