Whole30 Paleo Mississippi Pot Roast (Print-Friendly Version)
Slow-cooked chuck roast with pepperoncini, herbs, and ghee delivers wholesome comfort with classic Mississippi flavor.
# What You’ll Need to Make This:
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1.4–2.3 kg beef chuck roast
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2 tablespoons olive oil
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240 ml beef broth
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1 tablespoon dried chives
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1 teaspoon dried dill
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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6–8 whole pepperoncini peppers
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1–2 tablespoons pepperoncini pepper juice
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4 tablespoons ghee
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Salt and pepper to taste
# How to Prepare:
01 -
Remove beef chuck roast from refrigeration and its packaging. Pat dry thoroughly and season all sides generously with salt and pepper.
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Heat olive oil over medium-high to high heat in a large skillet. Once the oil shimmers, sear the seasoned beef on all sides for 1–2 minutes each until deeply golden brown.
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Place seared beef into the slow cooker. Deglaze the hot skillet with beef broth over medium-high heat, scraping browned bits from the pan. Allow to boil and reduce for 2–3 minutes until reduced by half.
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Pour the deglazed liquid over the beef in the slow cooker. Sprinkle the dried chives, garlic powder, onion powder, dried dill, salt, and pepper evenly over the roast. Arrange pepperoncini peppers around the meat and add pepperoncini pepper juice. Top with ghee distributed over the surface.
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Cover the slow cooker with a lid and cook on low for 8–10 hours or high for 5–6 hours, until the meat is fork tender.
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Check for tenderness; if necessary, cook for an additional 1–2 hours. Serve hot with your preferred accompaniment such as mashed potatoes, cauliflower mash, or polenta.
# Extra Tips:
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Leftovers keep refrigerated for up to 5 days or frozen for up to 3 months.