Dinner

Here’s a healthier twist on a classic comfort food, made with whole-food ingredients and no ranch or au jus packets. A high-protein, gluten-free dinner that’s rich, flavorful, and perfect for easy weeknight dinners.

Mississippi Pot Roast

Author:
Healthy Mississippi Pot Roast

Healthy Mississippi Pot Roast

Here’s a healthier twist on a classic comfort food, made with whole-food ingredients and no ranch or au jus packets. A high-protein, gluten-free dinner that’s rich, flavorful, and perfect for easy weeknight dinners.


Ingredients

  • 3–4 lb chuck roast
  • 1 tbsp avocado oil or olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp mustard powder
For the "packets" clean version
  • 1/3 cup beef broth
  • 2 tbsp coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp butter or ghee
  • 6–8 pepperoncini
  • 1–2 tbsp brine from the pepperoncini jar

Instructions

  1. Mix salt, pepper, garlic powder, onion powder, dill, parsley, paprika, and mustard powder. Rub all over the chuck roast.
  2. Heat oil in a Dutch oven or large skillet.
  3. Sear the roast on all sides until browned (3–4 minutes per side). Place in a slow cooker (or leave in your Dutch oven if using oven method).
  4. Pour in broth, coconut aminos, ACV, Dijon, butter/ghee, pepperoncini + their brine
  5. Cook: Slow Cooker: Low for 8 hours or high for 4–5. OR Dutch Oven: Bake covered at 300°F for 3.5–4 hours.
  6. The meat should fall apart easily.