Food and Recipes Recipes Julie Yoste's Mississippi Roast 5.0 (2) 2 Reviews Cooked in a slow cooker, this Mississippi roast is a classic Southern recipe. Also called Pepperoncini roast, this 7-ingredient dinner is as simple as it is flavorful. By Elizabeth Heiskell Elizabeth Heiskell Elizabeth Heiskell lives in Oxford, Mississippi where she and her husband are raising three beautiful girls. There she also maintains her catering company, Elizabeth Heiskell Catering, that is in its 22nd year. Elizabeth was head chef at Viking Range Corporation for eight years where she added fun and vitality to all of her cooking classes. Now she is a food contributor for The Today Show and has appeared as a judge on Food Network's The Kitchen and on Chopped. Elizabeth is a Southern Living contributing editor and author of three best selling cook books: "What Can I Bring," "The Southern Living Party Cook Book," and "Come On Over". Connect with her on Instagram, Facebook, and at https://www.elizabethheiskell.com. Southern Living's editorial guidelines Published on February 22, 2019 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 8 hrs 15 mins Yield: 8 serves 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. Alison Miksch Ingredients 1 (4-pound) boneless chuck roast 2 teaspoons table salt 1 teaspoon black pepper 2 tablespoons canola oil 1 (0.6-ounce) envelope zesty Italian salad dressing and seasoning mix 1 (16-ounce) jar pepperoncini peppers, undrained 4 ounces (1⁄2 cup) salted butter, softened (optional) Garnish: fresh thyme Directions Pat the roast dry with paper towels; sprinkle with the salt and pepper. 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. Cover and cook on LOW until roast is very tender, about 8 hours, or on HIGH, about 5 hours. Remove the roast from the slow cooker with a slotted spoon. Serve with roasted root vegetables. Garnish, if desired. Source 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. Rate it Print