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