Whole30 Mississippi Pot Roast

This healthy take on a classic Mississippi Pot Roast combines clean ingredients to make this dish Paleo and Whole30 compliant.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Heat a couple tbsp of olive oil over medium-high to high heat in a large skillet until hot and shimmering.

Step 3

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.

Step 4

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).

Step 5

Pour the liquid from the skillet over the chuck roast.

Step 6

Sprinkle chives, garlic powder, onion powder, dill salt and pepper over the chuck roast. Arrange peppers around the meat and add a couple tbsp of juice from the pepper jar. Then top with 4 tbsp of ghee (or high quality butter).

Step 7

Cover with a lid and cook on low for 8-10 hours or on high for 5-6 hours.

Step 8

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.

Step 9

Serve over mashed potatoes, polenta, rice, mashed cauliflower or on its own. Enjoy!

Step 10

Notes

Step 11

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

↑Support creators by visiting their site 😊