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Mississippi Pot Roast

This Whole30 and Paleo Mississippi Pot Roast is a hearty and satisfying dish, easy to make and incredibly flavorful, perfect for family gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-5 lb beef chuck roast Choose a well-marbled roast for extra tenderness.
  • 2 tbsp olive oil For searing the roast.
  • 1 cup beef broth For deglazing the pan and cooking.
  • 1 tbsp dried chives Can substitute with fresh if desired.
  • 2 tsp garlic powder Enhances flavor.
  • 2 tsp onion powder Adds depth to the seasoning.
  • 1 tsp dried dill For a fresh herb taste.
  • 1 tsp salt For seasoning the roast.
  • 1 tsp black pepper For seasoning.
  • 6-8 pieces pepperoncini peppers, whole Gives a tangy flavor.
  • 1-2 tbsp pepperoncini pepper juice From the jar for additional flavor.
  • 4 tbsp ghee or high-quality butter For rich flavor and moisture.
  • to taste Salt & pepper For final seasoning.

Method
 

Preparation
  1. Start by taking the chuck roast out of the fridge. Remove it from the packaging and use a paper towel to pat it dry. Season all sides generously with salt and pepper. Set it aside to rest while you heat the skillet.
  2. Heat a couple of tablespoons of olive oil over medium-high to high heat in a large skillet until hot and shimmering.
Searing
  1. Place the seasoned chuck roast in the skillet and sear it for about 1-2 minutes on each side until it develops a deep golden brown color.
Cooking
  1. Carefully transfer the seared roast to the slow cooker.
  2. Pour in 1 cup of beef broth into the still-hot skillet to deglaze the pan, scraping up all the brown bits stuck to the bottom. Continue to cook for 2-3 minutes until the liquid reduces by about half.
  3. Pour the deglazed liquid over the chuck roast in the slow cooker. Then sprinkle dried chives, garlic powder, onion powder, dill, salt, and pepper on top of the roast.
  4. Arrange the pepperoncini peppers around the roast and drizzle a couple of tablespoons of the pepper juice on top. Then add the 4 tablespoons of ghee or butter.
  5. Cover the slow cooker and cook the roast on low for 8-10 hours or high for 5-6 hours until the meat is fork-tender.
Serving
  1. Serve the Mississippi Pot Roast over mashed potatoes, polenta, rice, or cauliflower rice, or enjoy on its own.

Notes

Can store leftovers in an airtight container in the fridge for up to 4 days. Can freeze for up to 3 months.