Hands-on Time
15 Mins
Total Time
8 Hours 15 Mins
Yield
Serves 8

If my friend Julie Yoste hears you are sick, sad, or have an ingrown toenail, she is sure to show up with a bottle of red wine and a Yoste roast, her famous Mississippi pot roast. When I shared this recipe on the TODAY show, friends from all over the country sent me pictures of the grocery store aisle where the shelf of pepperoncini peppers was completely empty.

This Mississippi roast is perfect as it is, but there is an epic sandwich just waiting to be built from the leftovers. Cut a crusty French bread loaf lengthwise down the center. Pile the roast on the bottom piece, cover with sliced provolone cheese, and broil until the cheese melts. Spread horseradish mayo on the top  piece of bread, and cover the sandwich. Forget Philly, call it a Delta cheesesteak. If your principles will not allow you to add a stick of butter, this recipe is just as delicious without it.

How to Make It

Step 1

Pat the roast dry with paper towels; sprinkle with the salt and pepper.

Step 2

Heat the oil in a large skillet over high; add the roast, and cook until browned, 2 to 3  minutes on each side. Place the roast in a 5- to 6-quart slow cooker; sprinkle the seasoning  mix over the roast. Pour the pepperoncini peppers and liquid over the roast. Top with the  butter, if desired.

Step 3

Cover and cook on LOW until roast is very tender, about 8 hours, or on HIGH,  about 5 hours.

Step 4

Remove the roast from the slow cooker with a slotted spoon. Serve with roasted root  vegetables. Garnish, if desired.

From What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.