Paleo “Mississippi” Roast

This is a super simple slow cooker dish that comes together in a flash, feeds a million, and lasts well for a week’s worth of dinners.

Gluten-free, paleo

Paleo “Mississippi” Roast

Based on a whole bunch of sources, but this was my paleo-specific starting spot

5 lb. chuck or rump roast
1 packet as least-extraneous-crap-as-possible ranch mix or 4 Tbsp. paleo ranch mix
10 pepperoncinis + extras and some juice for garnish
2 Tbsp. coconut aminos
1/2 c. beef broth
3 Tbsp. ghee
1 onion
Kosher salt & pepper
Zoodles or roasted broccoli to serve

Slice your onion and pepperoncinis thin. Add the onion to your slow cooker. Rest the roast on top. Sprinkle with half the ranch seasoning, flip and sprinkle the rest on top. Pour the coconut aminos and beef broth in, and add the ghee. Hit with 2-3 pinches salt and a good amount of black pepper.

Cook on low 8 hours. When finished, take the lid off the slow cooker, shred the beef and cook on High (uncovered) for half an hour to an hour to let some of the liquid cook off. To serve, top with more sliced pepperoncinis and a couple splashes pepperonicini juice. This beef is great on lightly sauteed zoodles or roasted broccoli.

Serves a bunch

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