Crock-Pot Mississippi Pot Roast (Paleo, Keto & Whole30) + VIDEO

Insanely delicious fall-apart-tender Mississippi pot roast cooked in the crock-pot with only six ingredients. This easy recipe takes less than 10 minutes to prep and can be made in as little as 4-5 hours on the high setting. Serve with your favorite mashed potatoes or cauliflower + roasted veggies for a healthy & comforting meal. (Gluten-Free, Grain-Free, Dairy-Free, Keto & Whole30)

I almost always keep a jar of pepperoncini (mild pickled chiles) in my fridge or pantry for Italian-style sandwiches. They add SO much tangy flavor. 

However, I didn't start using pepperoncini in other recipes until about 2 years ago when I tried Health Starts In The Kitchen's Slow Cooker Peperoncini Roast. I instantly fell in love, raved about it here and here on Instagram, and started telling my friends & family to fix it.

Naturally, when I saw a new-to-me recipe around that time for a crock-pot Mississippi pot roast that was blowing up all over Pinterest (it might have been The Country Cook's version since it's older - I can't say for sure) I immediately went to check it out.

Why I Waited So Long To Try This Insanely Popular Recipe

It looked totally drool-worthy with a tangy, spices & butter-laden "gravy" but the ingredients called for a packet of au jus mix or dry onion mix + dry ranch seasoning. Back then I couldn't find any store-bought versions of those dry spice mixes without additives or MSG (monosodium glutamate). 

Here are the ingredients for two of the most popular name brand dry onion mixes (just for reference):

• Dry Onion Soup Mix  #1: Onions, Salt, Corn Starch, Sugar, Corn Syrup Solids, Caramel Color, Hydrolyzed Soy Protein, Partially Hydrogenated Soybean Oil, Yeast Extract, Monosodium Glutamate, Natural Flavors, Disodium Inosinate and Disodium Guanylate.
• Dry Onion Soup Mix #2: Dried onions, corn syrup solids, corn starch, salt, monosodium glutamate, beef fat, hydrolyzed soy/corn/wheat protein, yeast extract, colour, dextrose, sugar, spice, disodium guanylate, disodium inosinate, hydrogenated soybean/cottonseed oil and sulphites. 

So, I wrote it off as something I'd never make. 

Then last year I fixed a batch of The Gracious Pantry's clean eating dry onion soup mix for my slow cooker pot roast with homemade onion soup mix.

Want to know what's in it? Chopped onions, parsley, onion powder, celery seed, black pepper, turmeric, sea salt, and garlic powder. Simple pantry ingredients with no funny stuff.

I knew it'd work awesome in a Mississippi roast recipe, but I still didn't have a real food dry ranch seasoning option. So I continued to wait.

And just for reference again, here are the ingredients for the most popular dry ranch seasoning mix available at grocery stores:

• Dry Ranch Seasoning Mix: Maltodextrin, buttermilk, salt, monosodium glutamate, lactic acid, dried garlic, dried onion, spices, citric acid, less than 2% of: calcium stearate, artificial flavors, xanthan gum, carboxymethylcellulose, guar gum, natural flavors (soy).

Are you seeing a trend here with the monosodium glutamate-laden mixes? MSG is not necessarily a bad ingredient; however, it's often used as a cheap flavor enhancer in processed foods and many believe it causes overeating because it overexcites our brain. 

Most processed foods are loaded with sugars and salts (MSG being one of them) to make the food taste amazing, but they're nutritionally deficient so you end up eating a ton of calories and don't feel full. You can read more about MSG here.

So how'd it turn out? And what does the uber-popular Mississippi pot roast taste like?

Ahhhh-mazing! This is hands down the most flavorful pot roast I've ever eaten. It's honestly kind of difficult to describe the taste.

The dry onion mix + ranch seasoning both have lots of herbs & spices in them like parsley, garlic, onion, dill, sea salt, and turmeric that add a ton of savory & salty (but not too salty) flavor to the beefy roast. 

Combine that with tangy pepperoncini chiles that give a hint of heat and creamy butter (or ghee to make it Whole30 compliant) and you've got a rich and comforting main course. 

One of the best things about this recipe is the minimal prep. No searing or sauteeing. No chopping or peeling. You just sprinkle the chuck roast with black pepper (no salt needed as the seasonings already cover that), stick it in the crock-pot, dump the rest of the ingredients on top, then set it and forget it.

And like every other crock-pot recipe here on The Rising Spoon, you can cook it on High for about 4-5 hours. Because I'm an oops, I forgot to start that slow cooker recipe at the buttcrack of dawn kind of person. I'm sure some of you can relate.

What Type of Beef Should You Use?

Definitely a chuck roast. You want a big hunk of meat with plenty of marbling so your meat is tender and easily shreddable. And if you want to bump up the beef flavor (since we're not adding au jux mix), see if you can find a dry-aged roast. 

I got my 100% grass-fed dry-aged chuck roast from a local Texas farmer. This is totally optional, of course. I don't want y'all thinking I'm Ina Garten up here (who I love by the way).  

What to Serve with Mississippi Pot Roast + Adding Vegetables

I typically add chopped root veggies like onions, parsnips, and carrots to my other pot roasts when I slow cook them but didn't this time just because I wanted to try the roast by itself. Next time I'm definitely adding some since they don't affect the cook time at all (as long as you chop them small enough) and I may pour in a cup of chicken or beef broth for good measure.

The most popular way to serve Mississippi roast is on top of mashed potatoes so it can soak up all the glorious gravy. 

That's also on my list for next time along with quick & easy side dishes like balsamic oven-roasted green beans or sauteed asparagus with butter, garlic & parmesan. 

I might even do colcannon (Irish mashed potatoes) or cauliflower mashed potatoes instead of regular mashed potatoes. Butter + extra veggies = no brainer.

Instead of the taters route, I ended up using the delectable shredded beef on sandwiches. You can check out the photographic evidence here on Instagram. 

I toasted thick slices of sourdough bread and slathered them with avocado oil mayo, then piled the sandwich with baby spinach, heirloom tomato, chopped avocado, shredded Mississippi pot roast with some of the juices, red onion, and melty provolone cheese. It would also be really good on a soft bun like brioche. Mmmmmmm.

Watch The Recipe Video

Before you jump into the instructions, make sure to watch my short recipe video by clicking below. It illustrates the super easy process of making a healthier version of the Mississippi pot roast! 

Note: The video will appear to your right if you're seeing this on a desktop computer. :)

Yield: Serves 4-6Author: Elaina Newton - The Rising Spoon

Crock-Pot Mississippi Pot Roast (Whole30)

prep time: 10 MINScook time: 4 hourtotal time: 4 hours and 10 mins

Insanely delicious fall-apart-tender Mississippi pot roast cooked in the crock-pot with only six ingredients. This easy recipe takes less than 10 minutes to prep and can be made in as little as 4-5 hours on the high setting. Serve with your favorite mashed potatoes or cauliflower + roasted veggies for a comforting meal. (Gluten-Free, Grain-Free, Dairy-Free & Whole30)

INGREDIENTS:

• 1 (3-4 pound) chuck roast, bone-in or boneless (I used dry-aged, bone-in, 100% grass-fed)
• 2-3 teaspoons of cracked black pepper
• 1 packet of Real Food Ranch or 3 tablespoons of homemade dry ranch dressing mix
• 3 tablespoons of homemade dry onion soup mix
• 12 whole pepperoncini peppers (I used this brand with no artificial dyes)
• 1/4 cup of butter or ghee (this is my favorite 100% grass-fed ghee)

Want more real food & gadget recommendations? Check out my shop page for a list of my favorites.

INSTRUCTIONS:

1. Season all sides of the chuck roast with black pepper then place in the slow cooker. Sprinkle the top with the dry ranch dressing mix and dry onion soup mix. Place the pepperoncini peppers around the roast and the butter/ghee on top in one big piece or cut into smaller pieces.
2. Cover and cook on the high setting for 4-5 hours or the low setting for 8-10 hours OR until the roast is fork-tender. Remove any large fatty pieces and the bone (if using), shred the meat, and mix it back in with the cooking juices.
3. Serve the Mississippi pot roast with extra drippings/juices and pepperoncini peppers poured over it. Alternately, you can use the drippings/juices to make a quick homemade gravy using flour + butter, cornstarch, or arrowroot powder.

http://www.therisingspoon.com/2017/09/crock-pot-mississippi-pot-roast-whole30.html

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