Paleo Mississippi Pot Roast
A healthier version of the classic spicy, flavorful beef dish made with au jus & ranch seasonings, butter and pepperocinis! This Paleo Mississippi Pot Roast is made with real ingredients and it’s gluten free, dairy free, and Paleo.
Mississippi Pot Roast used to be one of my most favorite meals! It is SO tasty and flavorful. Normally this meal is made with 5 simple ingredients: chuck roast, butter, Hidden Valley Ranch packet, Au Jus packet, and pepperocinis. Ever since I was diagnosed with Celiac, I’ve learned that gluten can hide in tons of stuff…including spice packets! Unfortunately the ingredients in the McCormick Au Jus packet go beyond gluten. It’s actually filled with stuff like dextrose, soy protein, wheat gluten, caramel color, and a bunch of other stuff I can’t pronounce!
Point being, I pretty much figured I would never be able to eat this delicious meal again. But I figured out a way to make it using real ingredients, and I am so excited!
What You Need to Make This Paleo Mississippi Pot Roast
You only need a few things to get this in the crock pot, and dinner will be on the table before you know it!
- A 3-lb chuck roast or any cut of beef totaling around 3 lbs. People have even made it using 2 lbs of chicken and it’s turned out wonderfully!
- Beef broth (can also sub chicken broth)
- Coconut aminos
- Minced garlic
- Spices / herbs: Dried parsley, chives, dill, garlic powder, onion powder, dried onion flakes, black pepper, salt)
- Pepperoncinis: The reason I didn’t name this with Whole30 in the title is mainly because of the pepperocinis. There are only 2 brands (that I’ve come across) that are compliant. Davina brand can be found on Thrive Market, and Jeff’s Naturals can be found at Whole Foods! Most other brands I’ve looked at have Sodium Bisulfite or Metabisulfite, which are non-compliant preservatives.
- Arrowroot powder – This is a paleo alternative to corn starch, and it helps to thicken the gravy.
How To Make This Paleo Spicy Ranch Pot Roast
Place the chuck roast / meat into the slow cooker. Pour the beef broth over top. Sprinkle all seasonings on top of the meat. Place the ghee on top of the meat in 2 spoonfuls. Place the pepperoncinis on and around the beef.
Cook on low for 8-10 hours (or high for 4-5 hours). Transfer the beef from the slow cooker to a cutting board and shred it using 2 forks.
If you are making the gravy, heat 1 cup of the juices from the slow cooker in a small sauce pan over medium high heat. Next, mix the water and arrowroot powder together in a small bowl to create a slurry. When the beef juices come to a boil, stir in the arrowroot slurry. Heat the gravy over medium low and stir until the desired level of thickness is reached. Add salt and pepper to taste. Finally, serve the beef over mashed potatoes or mashed cauliflower and pour the gravy on top. Enjoy!
I served this over my Creamy Dairy Free Mashed Potatoes and it was to die for! You have the option to make a gravy at the end by bringing some of the juices/broth to a boil and adding in a slurry of water + arrowroot powder. Either way, it has a TON of flavor! If you’re doing Keto or worried about carbs, you can serve it over cauliflower mash. (I have a great recipe as part of my Whole30 Shrimp & Grits!)
How To Make Mississippi Pot Roast In The Instant Pot
To make this in the Instant Pot, cut the beef into 4 even pieces. Up the beef broth amount to 1 cup. Do everything else the same, and cook on high pressure for 60 minutes. Quick or slow release.
Searing the beef in 1 tbsp olive or avocado oil will increase the flavor, but it is optional. If you choose to do this in the Instant Pot, sear the beef for 5 mins each side using the “saute” function. Remove the beef, and pour in the broth. Use a spoon to deglaze the pot and scrape up any brown bits. If you don’t do this, the IP could give the BURN warning!
Looking for some other delicious slow cooker recipes? Check these out!
Ok, let’s get cookin’!
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Paleo Mississippi Pot Roast
- 3 lb chuck roast, can also use top round roast or a less fatty cut of meat, if desired. 2 lbs of chicken breast is delicious, too!
- 1/2 cup beef broth, check labels to ensure it's paleo or Whole30 if doing one!
- 1 tbsp coconut aminos
- 2 cloves minced garlic
- 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
- 8 pepperocinis
- 1 cup juices from the slow cooker once meat is done
- 1 tbsp arrowroot powder
- 2 tbsp water
- Slow Cooker
- Place chuck roast in slow cooker. Pour beef broth over top. Sprinkle all seasonings on top of the meat. Place the ghee on top of the meat in 3 spoonfuls. Place the pepperocinis on and around the beef.
- Cook on low for 8-10 hours (or high for 4-5 hours). Transfer beef from the slow cooker to a cutting board and shred using two forks.
- If making the gravy*, heat 1 cup of the juices in a small saucepan over medium high heat. Mix the water and arrowroot together in a small bowl to create a slurry. When the beef juices come to a boil, stir in the slurry. Heat over medium low and stir until desired level of thickness is reached. Add salt and pepper to taste. Serve the beef over mashed potatoes or cauliflower mash and pour gravy over top. Enjoy!