Whole30 Mississippi Pot Roast Recipe
Introduction
This Whole30 Mississippi Pot Roast is a tender, flavorful beef dish that’s perfect for slow cooking enthusiasts. Packed with savory spices and tangy pepperoncini, it makes for a comforting meal that’s simple to prepare and sure to impress.
Ingredients
- 3-5 lb beef chuck roast
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp dried chives
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp black pepper
- 6-8 whole pepperoncini peppers
- 1-2 tbsp pepperoncini pepper juice (from the jar)
- 4 tbsp ghee
- Additional salt & pepper for seasoning
Instructions
- Step 1: Remove the chuck roast from the fridge, unwrap, and pat dry with paper towels. Generously season all sides with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high to high heat until hot and shimmering. Sear the roast for 1-2 minutes on each side until deep golden brown. Transfer the roast to the slow cooker.
- Step 2: Using the same skillet, deglaze with 1 cup of beef broth over medium-high heat. Bring to a boil, scraping up browned bits from the bottom, and cook until the liquid is reduced by about half, about 2-3 minutes. Pour this reduced liquid over the roast in the slow cooker.
- Step 3: Sprinkle dried chives, garlic powder, onion powder, dried dill, salt, and black pepper over the roast. Arrange the whole pepperoncini peppers around the meat and add 1-2 tablespoons of pepperoncini juice. Top with 4 tablespoons of ghee. Cover and cook on low for 8-10 hours or on high for 5-6 hours until the meat is fork tender. If the roast is not tender enough, continue cooking with the lid on for another hour or two.
- Step 4: Serve the pot roast over mashed potatoes, polenta, rice, mashed cauliflower, or enjoy it on its own. Enjoy your flavorful meal!
Tips & Variations
- Use ghee instead of butter to keep the recipe Whole30 compliant and add a rich, nutty flavor.
- For extra depth, add a splash of Worcestershire sauce if not following Whole30 strictly.
- Substitute beef chuck with brisket or shoulder roast for a slightly different texture.
- Serve with your favorite vegetable sides to keep the meal balanced and colorful.
Storage
Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to preserve tenderness, adding a splash of beef broth if needed. This dish can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, choices like brisket or shoulder roast work well as they become tender during slow cooking. Just adjust the cooking time if needed.
What if I don’t have a slow cooker?
You can cook the pot roast in a covered oven-safe pot at 300°F (150°C) for around 3-4 hours until tender, checking occasionally to maintain moisture.
PrintWhole30 Mississippi Pot Roast Recipe
This Whole30 Mississippi Pot Roast is a tender, flavorful beef chuck roast slow-cooked with a blend of dried herbs, garlic, and pepperoncini peppers for a deliciously tangy and savory meal. Perfect for a comforting family dinner, the roast is seared to golden perfection, then slow-cooked until fork-tender in a rich broth infused with spices and ghee, creating an irresistible dish that fits Whole30 guidelines.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (low) or 5-6 hours (high)
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Whole30
Ingredients
Main Ingredients
- 3–5 lb beef chuck roast
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp dried chives
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp black pepper
- 6–8 whole pepperoncini peppers
- 1–2 tbsp pepperoncini pepper juice (from the jar)
- 4 tbsp ghee
- Salt & pepper (to taste)
Instructions
- Prep and Sear Roast: Take the chuck roast out of the fridge, remove from packaging, and pat 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 hot and shimmering. Sear the roast for 1-2 minutes per side until a deep golden brown crust forms. Transfer the seared roast to the slow cooker.
- Deglaze Skillet: Using the hot skillet, deglaze by adding 1 cup of beef broth and bring to a boil over medium-high heat. Scrape up all the browned bits from the bottom of the pan and continue simmering for 2-3 minutes until the liquid reduces by about half. Pour this flavorful liquid over the chuck roast in the slow cooker.
- Add Seasonings and Slow Cook: Sprinkle the dried chives, garlic powder, onion powder, dried dill, salt, and black pepper evenly over the roast. Arrange the whole pepperoncini peppers around the meat and pour 1-2 tablespoons of pepperoncini juice on top. Dot the roast with 4 tablespoons of ghee. Cover with the slow cooker lid and cook on low for 8-10 hours, or on high for 5-6 hours, until the meat is fork tender. If not fully tender, continue cooking for an additional 1-2 hours as needed.
- Serve: Once done, serve the Mississippi pot roast over mashed potatoes, polenta, rice, mashed cauliflower, or enjoy it on its own with the flavorful cooking juices. Enjoy your hearty and delicious Whole30 compliant meal!
Notes
- For best results, use a good quality chuck roast with some marbling.
- Searing the roast before slow cooking locks in flavor and adds a beautiful crust.
- If you prefer a thicker gravy, remove the roast and reduce the cooking liquid on the stovetop until desired consistency is reached.
- You can adjust the number of pepperoncini peppers and juice according to your preferred level of tanginess and spice.
- This recipe is Whole30 compliant and free from grains, dairy (substitute ghee with clarified oil if strict Whole30), and added sugars.
Keywords: Mississippi Pot Roast, Whole30 Pot Roast, Slow Cooker Beef, Beef Chuck Roast, Pepperoncini Pot Roast, Paleo, Gluten Free, Dairy Free
