Paleo Crockpot Mississippi Pot Roast

easyhealthyrecipes.com/crockpot-mississippi-pot-roast/

Tangy, buttery, fall-apart chuck roast made in the slow cooker without ranch or au jus seasoning packets.

Prep: 10

Cook: 8

Total: 8 10

Recipe makes approximately 6

Get Recipe Ingredients

Pat the 3-pound chuck roast completely dry with paper towels. Season it evenly on all sides with 1½ teaspoons kosher salt and ½ teaspoon black pepper.
Add ¼ cup beef broth, 2 tablespoons coconut aminos, 1 tablespoon tomato paste, ¼ teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried chives, and ½ teaspoon dried parsley to a small bowl. Whisk until well combined.
Pour the sauce mixture into the bottom of a 6-quart slow cooker. Place the seasoned chuck roast on top of the sauce.
Pour ¼ cup pepperoncini brine over the roast. Arrange all 8 whole pepperoncini peppers around and on top of the beef. Place all 4 tablespoons ghee, divided into pats, directly on top of the roast. Do not stir.
Cover the slow cooker. Cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the meat separates easily when pulled with two forks.
Shred the cooked roast directly in the slow cooker. Toss the meat thoroughly with the peppers and cooking juices, then serve warm.
For a thicker sauce, transfer the cooking juices to a small saucepan after shredding the beef. Simmer over medium-high heat for 5 to 10 minutes, or until reduced to your preferred consistency. Pour the reduced sauce back over the shredded meat and toss to combine.