Begin by mixing all of your spices together in a glass dish.
Pre-heat a cast iron skillet and add the oil. Meanwhile, generously sprinkle the pot roast with salt and pepper.
Sear the pot roast on all sides in the skillet to form a dark brown crust.
Next, add the pot roast to your crockpot and top with the spice mix, pepperocinis and butter.
Cook on low for 6 hours until the roast is tender.
Remove the roast from the crockpot, and shred the meat with two forks.
Lastly, return the roast to the juices and allow it to sit covered for 15 to 30 minutes
Serve over rice, mashed potatoes, or cheese grits.
