Whole30 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
Scale
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
