Yoste Roast

November 21, 2017

Kory Cheshier

This roast is perfect as it is, but there is an epic sandwich just waiting to be built the morning after from the leftovers.

Ingredients

1 (4-pound) boneless chuck roast

2 teaspoonstable salt

1 teaspoonblack pepper

2 tablespoonscanola oil

1 (0.6-ounce) envelopezesty Italian salad dressing and seasoning mix

1 (16-ounce) jarpepperoncini peppers, undrained

4 ounces (1⁄2 cup)salted butter, softened (optional)

fresh thyme

Preparation

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.