Cooked - Mississippi Pot Roast

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mississippi Pot Roast

6.0

3 lb chuck roast (can also use top round roast or a less fatty cut of meat, if desired. 2 lbs of chicken breast is delicious, too!)

½ cup beef broth (check labels to ensure it's paleo or Whole30 if doing one!)

1 tbsp coconut aminos

2 cloves minced garlic

1 tbsp dried parsley

1 tsp dried chives

1 tsp dried dill

2 tsp garlic powder

1 tsp onion powder

1 tsp dried onion flakes

½ tsp black pepper

1.5 tsp sea salt

3 tbsp ghee (use vegan butter for dairy allergies)

8 pepperocinis

1 cup juices from the slow cooker once meat is done

1 tbsp arrowroot powder

2 tbsp water

Place chuck roast in slow cooker. Pour beef broth over top. Sprinkle all seasonings on top of the meat. Place the ghee on top of the meat in 3 spoonfuls. Place the pepperocini peppers on and around the beef.
Cook on low for 8-10 hours (or high for 4-5 hours). Transfer beef from the slow cooker to a cutting board and shred using two forks.
If making the beef gravy*, heat 1 cup of the juices in a small saucepan over medium high heat. Mix the water and arrowroot together in a small bowl to create a slurry. When the beef juices come to a boil, stir in the slurry. Heat over medium low and stir until desired level of thickness is reached. Add salt and pepper to taste.
Serve the beef over mashed potatoes or cauliflower mash and pour gravy over top. Enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 8h

Created 54 weeks ago

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