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Slow Cooker Mississippi Pot Roast Recipe

A from-scratch Mississippi pot roast with a seared chuck roast, a homemade mayonnaise and dill sauce, pepperoncini, and butter, slow cooked until it shreds with two forks.
Prep Time50 minutes
Cook Time8 hours
Total Time8 hours 50 minutes
Servings: 6 servings
Calories:
Author: Lucy Brewer

Ingredients

  • 1 boneless chuck roast 3 to 4 pounds
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons all-purpose flour
  • 6 tablespoons unsalted butter 3/4 stick, divided
  • 1 jar pepperoncini 16 ounces, whole or sliced, divided
  • fresh parsley coarsely chopped, for garnish (optional)

Instructions

  • Pat the 1 boneless chuck roast dry with paper towels. Let it sit at room temperature for 30 minutes.
  • While the roast rests, whisk the 2 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, and 1/2 teaspoon dried dill together in a small bowl to make the sauce. Set it aside.
    A bowl of creamy herb dressing with a fork, a small bowl of dried herbs with a spoon, and a glass of honey.
  • Rub the 2 teaspoons salt and 2 teaspoons freshly ground black pepper into the roast, then sprinkle the 4 tablespoons all-purpose flour over it, covering all sides.
    A raw beef roast coated in flour and pepper on parchment paper, with small bowls of flour, salt, and pepper nearby.
  • Heat a large cast iron skillet over high heat. Melt 2 tablespoons of the butter, and once it starts to bubble, add the roast.
    Hot butter bubbling in a cast iron skillet, with a raw roast and butter sticks nearby.
  • Sear the roast until it is deeply browned on all sides, about 5 minutes per side.
    A pair of metal tongs flips a large, seared beef roast in a cast iron skillet.
  • Transfer the roast to the slow cooker. Spoon the sauce over the top, add 10 to 12 pepperoncini, and arrange the remaining 4 tablespoons of butter, cut into pats, over the roast.
    A beef roast in a slow cooker topped with white sauce, butter cubes, and pickled peppers.
  • Cover and cook on low for 8 hours.
    A pot roast cooked with pepperoncini peppers in a slow cooker.
  • Transfer the roast to a platter and shred it with two forks.
    Shredded roast beef with peppers in a metal baking pan being pulled apart with two forks.
  • Garnish with the remaining pepperoncini and the fresh parsley, if using.
    Shredded mississippi pot roast with yellow pepperoncini peppers and fresh herbs.
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