Go Back

Paleo Mississippi Pot Roast

A comforting and hearty pot roast made with tender beef and vibrant flavors, perfect for busy weeknights and special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Paleo
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Choose a well-marbled cut for best results.
  • 1 cup beef broth Can be homemade or store-bought.
  • 1/4 cup apple cider vinegar Substitute with other vinegars if needed.
  • 3-4 pieces pepperoncini peppers Adjust quantity for spice preference.
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1 tablespoon olive oil For searing the beef.

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the beef chuck roast on all sides until browned, which should take about 3-4 minutes per side.
  3. Transfer the roast to a slow cooker.
Mixing and Cooking
  1. In a bowl, mix together beef broth, apple cider vinegar, garlic powder, onion powder, oregano, salt, and pepper.
  2. Pour the mixture over the roast and add the pepperoncini peppers. Cover the slow cooker with its lid.
  3. Cook on low for 8 hours or until the beef is tender and shreds easily.
  4. Serve hot.

Notes

Paleo Mississippi Pot Roast can be paired with cauliflower mash, roasted vegetables, or mashed sweet potatoes. Store leftovers in an airtight container for up to 3-4 days.