Description
This Whole30 / Paleo Mississippi Pot Roast is a wholesome and satisfying meal that combines tender beef with bold flavors, making it perfect for family dinners or meal prep. With the ease of a slow cooker, this dish allows you to create a nutritious, clean-eating pot roast without spending hours in the kitchen. The savory blend of spices and pepperoncini peppers adds a unique twist that will have everyone asking for seconds. Enjoy it on its own, over mashed cauliflower, or with your favorite low-carb sides for a delightful dinner experience.
Ingredients
Scale
- 3–5 lb beef chuck roast
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp dried chives
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp black pepper
- 6–8 whole pepperoncini peppers
- 1–2 tbsp pepperoncini juice
- 4 tbsp ghee
Instructions
- Season the chuck roast with salt and pepper. In a large skillet, heat olive oil on medium-high and sear the roast for about 1-2 minutes per side until browned. Transfer to a slow cooker.
- Deglaze the skillet with beef broth, scraping up any browned bits, and pour over the roast.
- Sprinkle chives, garlic powder, onion powder, dill, salt, and pepper over the meat. Add whole pepperoncini peppers and juice, then top with ghee.
- Cover and cook on low for 8-10 hours or high for 5-6 hours until fork-tender.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg