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Healthy Mississippi Pot Roast with Beef Gravy Recipe

A healthier version of the classic, flavorful Mississippi Pot Roast with chuck roast, homemade au jus and ranch seasonings, ghee, and pepperoncini peppers in the slow cooker. Super simple ingredients, but without additives and junk. It's gluten-free, dairy-free, Keto, Whole30, and Paleo!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 people
Calories 499kcal
Author Mary Smith

Equipment

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 use vegan butter for dairy allergies
  • 8 pepperocinis

Beef Gravy Recipe (Optional)

  • 1 cup juices from the slow cooker once meat is done
  • 1 tbsp arrowroot powder
  • 2 tbsp water

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 pepperocini peppers 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 beef 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

Instant Pot Method

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!

Optional Beef Gravy Recipe

You have the option to make a beef gravy at the end by bringing some of the juices/broth to a boil and adding in a slurry of water + arrowroot powder. This is totally optional. Either way, it has a TON of flavor!
  1. Heat 1 cup of the juices from the slow cooker in a small saucepan over medium-high heat.
  2. Next, mix the water and arrowroot powder together in a small bowl to create a slurry.
  3. When the beef juices come to a boil, stir in the arrowroot slurry.
  4. Heat the gravy over medium-low and stir until the desired level of thickness is reached.
  5. Add salt and pepper to taste.

Au Jus Recipe

If you opt to serve this pot roast with au jus sauce instead of gravy, simply scoop out the juices from the bottom of the crock pot and use them to top each serving. A turkey baster would work well to remove the juices. It's very thin, so if you don't like that consistency, opt for the gravy recipe.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator and eat within 4 days. To freeze: Discard the pepperoncini peppers. Store the beef and au jus in a freezer-safe container for up to 4 months. Thaw overnight and warm up over the stovetop. Make a fresh pot of mashed potatoes when ready to serve!

Serving Tips

Serve your pot roast over these delicious mashed potatoes or cauliflower mash with the beef au jus and pepperoncini peppers. Save leftover beef and au jus for french dip sandwiches the next day (If you're not whole30/paleo.). Enjoy!

Nutrition

Calories: 499kcal | Carbohydrates: 5g | Protein: 45g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 176mg | Sodium: 902mg | Potassium: 872mg | Fiber: 1g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 5mg