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Whole30 Mississippi pot roast shredded beef with pepperoncini peppers served over mashed potatoes on a white plate with a fork.

Whole30 Mississippi Pot Roast

This healthy take on a classic Mississippi Pot Roast combines clean ingredients to make this dish Paleo and Whole30 compliant.
4.80 from 104 votes
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Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 328 kcal

Equipment

  • Slow Cooker
  • Large skillet

Ingredients
  

  • 3-5 lb beef chuck roast
  • 2 tablespoon olive oil
  • 1 cup beef broth
  • 1 tablespoon dried chives
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6-8 pepperoncini peppers, whole
  • 1-2 tablespoon pepperoncini pepper juice (from the jar)
  • 4 tablespoon ghee
  • salt & pepper

Instructions
 

  • Take the chuck roast out of the fridge. Remove from packaging and pat dry with a paper towel. Generously season all sides with salt and pepper. Set aside.
    Heat a couple tablespoon of olive oil over medium-high to high heat in a large skillet until hot and shimmering.
    Once oil is hot, place seasoned chuck roast in the skillet. Sear for about 1-2 minutes per side to a deep golden brown. Transfer chuck roast to the bowl of the slow cooker.
  • After removing the chuck roast, deglaze the pan over medium high heat with 1 cup of beef broth. Bring to a boil, scraping up all the brown bits from the bottom of the pan continue to cook for 2-3 minutes until the liquid has reduced by about half (doesn't have to be too exact).
    Pour the liquid from the skillet over the chuck roast.
  • Sprinkle chives, garlic powder, onion powder, dill salt and pepper over the chuck roast. Arrange peppers around the meat and add a couple tablespoon of juice from the pepper jar. Then top with 4 tablespoon of ghee (or high quality butter).
    Cover with a lid and cook on low for 8-10 hours or on high for 5-6 hours.
    The meat will be fork tender when it is done. If it still feels a little tough then put the lid back on and cook for an additional hour or two.
  • Serve over mashed potatoes, polenta, rice, mashed cauliflower or on its own. Enjoy!

Notes

This recipe will last 4-5 days in the fridge and can be frozen for up to 3 months.

Nutrition

Calories: 328kcalCarbohydrates: 1.8gProtein: 39gFat: 19.9gSaturated Fat: 13.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3.4gCholesterol: 120mgSodium: 547mgPotassium: 23mgFiber: 0.2g
Keyword Clean Eating, Keto, Low-carb, Paleo, pot roast, Slow cooker, Whole30
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