PEPPERONCINI ROAST RECIPE RECIPES

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MISSISSIPPI ROAST - JULIE YOSTE'S PEPPERONCINI POT ROAST ...



Mississippi Roast - Julie Yoste's Pepperoncini Pot Roast ... image

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.

Provided by Elizabeth Heiskell

Total Time 8 hours 15 minutes

Yield Serves 8

Number Of Ingredients 8

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

Steps:

  • 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.

MISSISSIPPI POT ROAST RECIPE | FOOD NETWORK



Mississippi Pot Roast Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 8 hours 5 minutes

Cook Time 5 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
1 stick (8 tablespoons) butter 
1 package au jus gravy mix 
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Steps:

  • Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

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MISSISSIPPI POT ROAST | JUST A PINCH RECIPES
There are versions of this Mississippi roast everywhere and for good reason. This recipe couldn't be simpler and it makes an amazing chuck roast. The butter slowly melts and mixes with the seasoning and natural juices of the roast. It makes the best sauce. Pouring ranch seasoning and au jus mix over the roast creates a tasty crust. Acid from the pepperoncini peppers helps to tenderize the meat and brightens the flavors. The final result is a tender and amazing roast.
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