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!
TABLE OF CONTENTS
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)
- Ghee
- 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!
Dairy Free Creamy Chicken and Wild Rice Soup
Ok, let’s get cookin’!
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Paleo Mississippi Pot Roast
Ingredients
- 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!
- ½ 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
- ½ tsp black pepper
- 1.5 tsp sea salt
- 3 tbsp ghee
- 8 pepperocinis
Gravy (Optional)
- 1 cup juices from the slow cooker once meat is done
- 1 tbsp arrowroot powder
- 2 tbsp water
Equipment
Instructions
- 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!
Video
Notes
Nutrition
156 Comments on “Paleo Mississippi Pot Roast”
Love this recipe! Have made it many times and it dies not disappoint. We add carrots sometimes. Love that I can make it for our needs, but others that aren’t necessarily paleo or trying to eat clean love it too.
I crave this every week! So simple, with clean ingredients. Pop it in the slow cooker in the morning and dinner’s ready when you get home. Pairs well over baked potatoes, with cauliflower mash, or served with rice. Has a little kick, but not spicy.
I’ve shared this recipe w so many family members and friends. Quick easy and simply gourmet! I add some Mushrooms too.
Echoing what so many other reviewers have said – this recipe is amazing! So much better than the original that inspired it. When we are pressed for time, we add baby potatoes, baby carrots, and quartered onions to the IP for a complete meal in one. But our favorite way is to enjoy it over mashed potatoes with the gravy. I usually skip extra steps like the gravy, but this one is totally worth it! When we are not on a whole 30, we love to use the leftovers on sliced ciabatta bread with an italian cheese to make delicious toasted sandwiches.
Do you think a prime rib roast would work well for this recipe? I have made many of your recipes before and they are all fantastic!
Yes it should work! Thank you so much!
Is ghee considered dairy? I’m new to the DF world!
This is one of our favorite recipes of Mary’s! It’s so delicious and easy to make. I was able to find peppers without any food color at target. The day after I made this, I turned it into soup for my husband when he was sick. I added a mirepoix, lots of spinach, and rice to make it into a hearty soup. It came out so good!
Fantastic in the instant pot! So juicy and fell apart perfectly. Will definitely make again.
Is the 499 cals one serving? How much is one serving?
Moist and flavorful! I’ve made this recipe several times. It is so easy, family loves it, and now I know how to make gravy. Thanks Mary!
One of my favorite fall/winter meals! We make it A LOT! Great with mashed potatoes/ mashed cauliflower or rice/ cauliflower rice!!!
Thanks, Devin! I appreciate it!
So easy and tasty! This is FREQUENTLY on the menu at our home in the fall/winter.
Thanks so much, Michele! So glad you love it!
We make this at least once a month! Great flavor and tastes just like the original!
I forgot to say I use the liquid from the pepperoncini instead of beef broth.
😉 Family favorite for sure!
So glad you enjoyed it, Michelle!
The whole family loves it! Definitely one to make often. And so easy!!
family friendly, so easy and delish! Chef Mary strikes again. 🙂
Made this recipe exactly how it is written. It was delicious! We ate all of it! I will be making it again soon!
So I’ve been waiting to make pot roast because my partner got burned out in his childhood … well he now requests this on the regular! I also made this in mini cups for a red wine tasting and every single girl wanted the recipe. Hands down the only pot roast I make now! I serve over mashed potatoes and it’s simply perfection
I was craving a comfort food pot roast type meal and this hit the spot!! My mom used to make crockpot pot roast with mashed potatoes growing up and this made me so nostalgic:) Flavors were wonderful and love the healthier ingredients!
This is a family favorite at our house… we have this at least 2 times a month