Slow Cooker Mississippi Pot Roast
This Mississippi Pot Roast is made with real ingredients and it’s gluten free and dairy free!
I also added some quartered Yukon Gold potatoes and crinkle cut carrots into the bottom of the slow cooker for a complete meal!
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
1 tbsp coconut aminos or soy sauce
2 cloves minced garlic
1 tbsp dried parsley
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
1 cup juices from the slow cooker once meat is done
1 tbsp tapioca flour/starch or cornstarch
2 tbsp water
1. 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 pepperoncinis on and around the beef.
2. 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.
3. 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, rice or potatoes and carrots cooked right in with the roast and pour gravy over top. Enjoy!