Mississippi Pot Roast Casserole, The Cozy Southern Upgrade Nobody Saw Coming (Print version)

Tangy Mississippi pot roast baked into a creamy noodle casserole with cheese, pepperoncini, and a crisp onion topping.

# Ingredients:

For the roast

01 - 1 tablespoon neutral oil
02 - 3 lb (1.4 kg) boneless chuck roast, patted dry
03 - 1 teaspoon black pepper
04 - 1 packet (1 oz / 28 g) ranch seasoning mix
05 - 1 packet (1 oz / 28 g) au jus gravy mix
06 - 1/2 cup (120 ml) pepperoncini brine
07 - 8 whole pepperoncini, plus sliced pepperoncini for topping
08 - 4 tablespoons (56 g) unsalted butter, sliced

For the casserole

09 - 12 oz (340 g) wide egg noodles
10 - 1 cup (240 g) sour cream
11 - 1/2 cup (120 ml) unsalted beef broth, as needed
12 - 2 cups (225 g) shredded provolone or mozzarella cheese, divided
13 - 1 cup (40 g) crispy fried onions
14 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Heat the oil in a large skillet over medium-high heat. Season the chuck roast with black pepper and brown it for 3-4 minutes per side, then transfer it to a slow cooker.
02 - Sprinkle ranch seasoning and au jus mix over the roast. Add pepperoncini brine, whole pepperoncini, and butter. Cover and cook on low for 8 hours, or until the beef shreds easily.
03 - Boil the egg noodles in lightly salted water for 1 minute less than the package directions. Drain well.
04 - Move the beef to a board and shred it with two forks. Skim excess fat from the cooking juices and reserve about 1 1/2 cups of the juices.
05 - Heat the oven to 375 F and grease a 9x13-inch baking dish. Stir together the shredded beef, noodles, sour cream, reserved juices, and 1 cup cheese. Add beef broth only if the mixture looks dry.
06 - Spread the mixture in the baking dish. Top with the remaining cheese, sliced pepperoncini, and fried onions. Bake for 18-22 minutes, until bubbling and golden.
07 - Let the casserole rest for 10 minutes. Sprinkle with parsley if using, then serve warm.

# Good to know:

01 - The roast can be cooked and shredded up to 2 days ahead.
02 - Use unsalted broth if you need to loosen the filling.
03 - Letting the casserole rest helps the sauce settle around the noodles.

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