Whole30 Mississippi Pot Roast
A flavorful and fork-tender pot roast that adheres to Whole30 rules, featuring beef chuck, pepperoncini, and ghee, perfect for a hands-off meal.
Ingredients
Main Ingredients
- 3–5 lb beef chuck roast Ideal cut for pot roast due to marbling.
- 2 tbsp olive oil or avocado oil For searing the roast.
- 1 cup beef broth Use low-sodium for better control over saltiness.
- 1 tbsp dried chives
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp salt Plus more to taste.
- 1 tsp black pepper Freshly ground preferred.
- 6–8 pieces pepperoncini peppers Check the label for added sugar.
- 1–2 tbsp pepperoncini pepper juice From the jar, optional.
- 4 tbsp ghee Can substitute with clarified butter.
Instructions
Preparation
- Remove the chuck roast from the fridge, unwrap, and pat it dry with paper towels. Generously season all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high to high heat until shimmering.
- Sear each side of the seasoned roast for 1-2 minutes until deep golden brown.
- Transfer the seared roast to the slow cooker.
- Deglaze the skillet with beef broth, scraping up brown bits. Bring to a boil and reduce by about half, then pour over the roast in the slow cooker.
Cooking
- Sprinkle roast with chives, garlic powder, onion powder, dill, salt, and black pepper. Arrange whole pepperoncini around meat and add pepperoncini juice.
- Dot ghee over the top of the roast.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours until fork-tender.
- Remove the roast and shred or slice as desired. Spoon pan juices and pepperoncini over the meat before serving.
Notes
For a thicker sauce, remove most fat and simmer pan juices. Store leftovers in the fridge for 3-4 days or freeze for 3 months.