Description
Mississippi Pot Roast Healthy uses lean chuck roast, clean seasonings, ghee, and pepperoncinis for a lighter, flavor-packed slow cooker dinner.
Ingredients
3 lb chuck roast (or top round roast; use lean cut)
1/2 cup low sodium beef broth
1 tbsp coconut aminos
2 cloves garlic, minced
1 tbsp dried parsley
1 tsp dried chives
1 tsp dried dill
2 tsp garlic powder
1 tsp onion powder
1 tsp dried onion flakes
1/2 tsp black pepper
1.5 tsp sea salt
3 tbsp ghee (or vegan butter for dairy-free)
8 pepperoncinis
For optional beef gravy:
1 cup juices from slow cooker
1 tbsp arrowroot powder
2 tbsp water
Instructions
1. Place the chuck roast in the slow cooker.
2. Pour the beef broth and coconut aminos over the roast.
3. Sprinkle parsley, chives, dill, garlic powder, onion powder, dried onion flakes, sea salt, and black pepper evenly over the meat.
4. Add the minced garlic on top.
5. Dot the top of the roast with the ghee in three spoonfuls.
6. Arrange the pepperoncinis on and around the roast.
7. Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the meat turns fork tender.
8. Transfer the cooked roast to a cutting board and shred it with two forks.
9. For the optional gravy, pour 1 cup of the cooking juices into a saucepan and bring it to a gentle boil.
10. Stir the arrowroot powder and water together to form a slurry.
11. Whisk the slurry into the hot juices until the gravy thickens to a smooth consistency.
12. Season the gravy with sea salt and black pepper to taste.
13. Serve the shredded Mississippi Pot Roast Healthy over cauliflower mash, potatoes, or vegetables.
14. Spoon the au jus or beef gravy over the top and add extra pepperoncinis if desired.
Notes
Use a lean cut such as top round roast or swap in 2 lbs chicken breast for an even lighter Mississippi Pot Roast Healthy variation.
Choose clean-label beef broth to support Whole30, Paleo, and Keto approaches.
Use ghee or vegan butter instead of regular butter to keep this recipe dairy-free friendly.
Serve with cauliflower mash or non-starchy vegetables for a low carb plate.
Store leftovers in an airtight container for up to 4 days or freeze for up to 4 months; reheat gently with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Slow Cooker & Instant Pot Bowls
- Method: Slow Cooker
- Cuisine: American