Whole30 / Paleo Mississippi Pot Roast
This Whole30 / Paleo Mississippi Pot Roast offers a healthy twist on a classic comfort food. Succulent beef is slow-cooked to perfection with zesty pepperoncini peppers for a flavor-packed experience. Ideal for family dinners or meal prep, this dish requires minimal active cooking time while delivering maximum taste. Enjoy it over mashed cauliflower, rice, or simply on its own for a satisfying meal that aligns with your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3–5 lb beef chuck roast
- 2 tbsp olive oil
- 1 cup beef broth
- 6–8 whole pepperoncini peppers
- 4 tbsp ghee
- 1 tbsp dried chives
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp black pepper
- 1–2 tbsp pepperoncini pepper juice (from the jar)
Instructions
- Prepare the roast: Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast until golden brown on all sides. Transfer to a slow cooker.
- Deglaze the skillet: Add beef broth to the skillet and scrape up any browned bits from the pan. Pour this over the roast in the slow cooker.
- Add seasonings and peppers: Sprinkle herbs and spices over the meat, place pepperoncini around it, and add ghee on top.
- Slow cook: Cover and cook on low for 8-10 hours or high for 5-6 hours until fork-tender.
- Serve: Enjoy your pot roast over mashed cauliflower, rice, or as is.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg