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Slow-cooker Mississippi Roast (Yoste Roast)

RATE THIS RECIPE
(1941)
roast-today-160118
TODAY
RATE THIS RECIPE
(1941)

Ingredients

Slow-cooker roast
  • 1 5-pound chuck roast
  • 3 tablespoons canola oil
  • 1 16-ounce jar pepperoncini peppers and their juices
  • 1 package zesty Italian dressing season mix
  • Salt and pepper to taste
  • Horseradish sauce
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 4 ounce prepared horseradish
  • Sandwich fixings
  • 1 French bread baguette spread with garlic butter
  • 12 slices of provolone cheese
  • Horseradish sauce
  • Chef notes

    This juicy roast is simple, but amazing! And the slow-cooker not only makes it really easy to do, but also gives it a fall-apart tender texture. Chuck roast is a good cut of meat for slow-cooking, and you can order chuck roast trimmed from the butcher. You can also swap the chuck for a pork roast.

    While the roast is great on its own with a side of horseradish sauce, it also makes a mouthwatering and satisfying sandwich.

     

    Preparation

    Roast:

    Generously salt and pepper the roast.

    In a large skillet over very high heat add 2 tablespoons canola oil and brown the roast on both sides. After browning the roast, place it in the slow cooker and sprinkle the seasoning packet onto the roast.

    Pour pepperoncini peppers and juices over the roast. Turn slow cooker on low for 8 hours OR high for 4 hours.

    For horseradish sauce:

    Mix all ingredients and serve with roast or on a sandwich