Really easy and yummy Yoste Roast

Really Easy and Yummy Yoste Roast

from Ellen's kitchen, with thanks to What Can I Bring? by Elizabeth Heiskell

  • 1 (4 lb) boneless chuck roast
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbs vegetable oil
  • 1 (.6 oz) envelope zesty Italian salad dressing mix
  • 1 (16 oz) jar pepperoncini peppers, undrained
  • 2 oz butter, softened (optional)
  • garnish:  fresh thyme
  • meat dry with paper towels and sprinkle with salt and pepper
  • oil in large skillet on high, add roast when oil shimmering, 2-3 minutes/side.  Place roast in 5-6 quart slow cooker.  Sprinkle seasoning over roast, and pour pepperoncini peppers and liquid over roast.  Top with butter, if desired.  
  • and cook on LOW until roast is tender, about 8 hours, or on HIGH, about 5 hours.
  • roast from slow cooper with slotted spoon.  Serve (with pepperoncini's if desired) with roasted root vegetables, and garnish, if desired.  


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