Slow Cooker Mississippi Pot Roast

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!

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!