Description
A healthier version of the classic, flavorful Mississippi Pot Roast with chuck roast, homemade au jus and ranch seasonings, ghee, and pepperoncini peppers in the slow cooker.
Ingredients
- 3 lb chuck roast
- 1/2 cup beef broth
- 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
- 1/2 tsp black pepper
- 1.5 tsp sea salt
- 3 tbsp ghee
- 8 pepperocinis
- 1 cup juices from the slow cooker
- 1 tbsp arrowroot powder
- 2 tbsp water
Instructions
- Step: Place chuck roast in slow cooker.
- Step: Pour beef broth over top.
- Step: Sprinkle all seasonings on top of the meat.
- Step: Place the ghee on top of the meat in 3 spoonfuls.
- Step: Place the pepperocini peppers on and around the beef.
- Step: Cook on low for 8-10 hours (or high for 4-5 hours).
- Step: Transfer beef from the slow cooker to a cutting board and shred using two forks.
- Step: Heat 1 cup of the juices in a small saucepan over medium high heat.
- Step: Mix the water and arrowroot together in a small bowl to create a slurry.
- Step: When the beef juices come to a boil, stir in the slurry.
- Step: Heat over medium low and stir until desired level of thickness is reached.
- Step: Add salt and pepper to taste.
- Step: Serve the beef over mashed potatoes or cauliflower mash and pour gravy over top.
Notes
Instant Pot Method: Cut beef into 4 pieces, increase beef broth to 1 cup, and cook on high pressure for 60 minutes. Optional searing in oil for 5 minutes per side improves flavor.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 1 g
- Sodium: 902 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 2 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 176 mg