Mississippi Pot Roast

This Mississippi Pot Roast recipe was a first for my family. Kevin and I were able to cook together which I absolutely love because it doesn't happen too often. We decided to add Parmesan asparagus and red beans and rice as a side. Seriously, the PERFECT meal. I've never actually tried pepperoncini or even the juice but mixed in with the pot roast, highly recommend! We made this in the crockpot so it was super simple and ready-to-eat within about 5 hours! The original recipe can be found HERE. We made some changes to this one including: Removing the garlic cloves, adding more garlic powder and onion powder, removed the dry minced onion, removed the parsley, exchanged the beef bouillon powder for a cube. Hope you enjoy! If you end up making this, comment below and let me know what you think!

Ingredients:
1 3-5 pound chuck roast
2 tsp onion powder
2 tsp garlic powder
1/2 tsp pepper
1 tbsp vegetable oil
1 1/2 cups beef broth
1/3 cup pepperoncini juice (from jar of pepperoncini)
2 tbsp soy sauce
1 tbsp beef bouillon cube
2 tsp thyme
1 tsp dried chives
1 tsp dried dill
1/2 tsp dried oregano
1 bay leaf
6-8 pepperoncini (the market I went to did not have whole pepperoncini, only slices which worked out fine)
10 baby carrots
3 potatoes, sliced

Directions:
Season the roast with 1 tsp onion powder, 1 tsp garlic powder and pepper. In a medium saucepan on the stove, set the heat to medium and add in the vegetable oil. Sear the roast on both sides. In the crockpot, add the other 1 tsp onion powder, 1 tsp garlic powder and add the roast to the crockpot. Add all ingredients and cook on high for 5 hours. 

After about 5 1/2 hours, shred roast in crockpot and mix. Cook for another 10 minutes. Cook longer, if needed, until done. Serve with red beans and rice and asparagus.