Julie Yoste's Mississippi Roast


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.

Hands On Time:
15 mins
Total Time:
8 hrs 15 mins
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.

Mississippi Pot Roast

Alison Miksch


  • 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


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

  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.

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

  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.

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