Slow Cooker Mississippi Pot Roast
Today we have a Slow Cooker Mississippi Pot Roast, reimagined to be as delicious as ever but with a healthier twist. Say goodbye to processed ingredients and hello to a nourishing, flavor-packed pot roast that will satisfy your cravings without compromising on quality.
A Classic Reimagined
The Mississippi Pot Roast is a cherished classic for good reason. It’s hearty, flavorful, and downright satisfying. Traditionally, it’s prepared with just five simple ingredients: chuck roast, butter, Hidden Valley Ranch dressing mix packet, Au Jus packet, and pepperoncini peppers. While it’s undeniably easy, it doesn’t quite align with health-conscious choices.
Unmasking Hidden Ingredients
Here’s the scoop: gluten can sneak its way into a lot of unexpected places, including those convenient spice packets. Take the McCormick Au Jus mix, for example. Beyond gluten, it’s packed with additives like dextrose, soy protein, wheat gluten, caramel color, and a host of tongue-twisting substances that belong in a science lab, not on your plate.
The Real-Ingredient Revelation
But fear not! We’ve cracked the code to create a Mississippi Pot Roast recipe that’s equally simple and oh-so-tasty, all while staying true to clean, real ingredients. Our revamped version retains all the mouthwatering flavors you love, without any of the mystery additives. Serve over Best Cauliflower Mash, green beans or cauliflower rice seasoned with your favorite ingredients.
The Slow Cooker Magic
Once your real, whole ingredients are assembled, it’s time for the slow cooker or pressure cooker to work its magic. Set it and forget it – the beauty of the these tools lie in their ability to transform tough cuts of meat into tender, succulent delights. Allow the flavors to meld and intensify as the roast simmers to perfection.
There you have it, a Slow Cooker Mississippi Pot Roast that marries the comforting nostalgia of the original with a commitment to clean, real ingredients. It’s a taste of the past with a nod to a healthier future, all in one delectable dish. So, gather your ingredients, set that slow cooker, and let the enticing aroma fill your home as this pot roast simmers its way to perfection.
Equipment
- 1 Slow Cooker - 4-10 hr depending on high/low settings
- 1 Pressure Cooker - 1hr 10min
Ingredients
For The Roast
- 3 pound chuck roast - OR shoulder roast OR chicken breasts
- 1/2 cup beef broth
- 1 TBSP coconut aminos
- 2 clove garlic - minced, OR 1 Dorot garlic pod per clove
- 1 tsp dried parsley
- 1 tsp dried chives
- 1 tsp dried dill
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1.5 tsp fine sea salt
- 3 TBSP ghee
- 8 pepperocinis
- 12 oz baby carrots
- 8 oz baby bella mushrooms - sliced
- 1.5 pounds baby potato medley - quartered OR other potato cut into bit sized pieces
For The Gravy
- 1 cup juices from meat after cooking
- 1 TBSP arrowroot powder - OR cornstarch
- 2 TBSP water
Instructions
Slow Cooker
- Place 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 pepperocinis on and around the beef.
- Cook on low for 8-10 hours (or high for 4-5 hours). Add carrots, potatoes and mushrooms in the last 2 hours on low and in the last 1 hour on high. Finish cook time.
- Transfer beef from the slow cooker to a cutting board and shred using two forks.
- If making the gravy, heat 1 cup of the juices in a small saucepan over medium high heat. Mix arrowroot and water together in a small bowl to create a slurry. When the juices come to a boil, stir in the slurry and mix well. Heat over medium low and stir until desired level of thickness is reached. Add salt and pepper to taste.
- Serve over cauliflower mash or cauliflower rice and pour gravy over top. Enjoy!
Instant Pot/Pressure Cooker
- Place roast in pressure cooker pot. 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 pepperocinis on and around the beef.
- Seal lid and move vent to Sealing position. Cook on Manual High for 50 minutes. When finished cooking, perform rapid pressure release.
- Remove 1 cup of the juices and reserve in a small saucepan.
- Add carrots, potatoes and mushrooms to the pot and stir in gently. Reseal and cook on Manual High for 5 more minutes.
- While vegetables are cooking, heat the 1 cup of the juices in a small saucepan over medium high heat. Mix arrowroot and water together in a small bowl to create a slurry. When the juices come to a boil, stir in the slurry and mix well. Heat over medium low and stir until desired level of thickness is reached. Add salt and pepper to taste.
- When finished cooking, perform rapid pressure release. Transfer beef from the slow cooker to a cutting board and shred using two forks.
- Serve over cauliflower mash or cauliflower rice and pour gravy over top. Enjoy!
