Slow-cooker Mississippi Roast (Yoste Roast)

This recipe was on THE TODAY SHOW as a great crock pot meal presented by Elizabeth Heiskell of Woodson Ridge Farms. My husband saw it wanted to make it because it had one of his favorites a whole jar of pepperoncini peppers ! I initially was worried that it would be too spicy but it is not at all. You can let just the 3 ingredients cook all day in the crock pot --then serve with roasted vegetables, rice or mashed potatoes. Also the leftovers can then become sandwiches with the delicious horeseradish sauce. A word of warning DO NOT start picking at it before dinner because you will consume a lot!! Also be sure not to skip the browning the roast first phase as it make a delicious difference.

• SLOW-COOKER ROAST
  • 1 chuck roast
  • 3 tablespoons canola oil
  • 1 16-ounce jar of 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
  • 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