While this cleaned up version of the Mississippi roast recipe is both whole30 and paleo, it’s not lacking the flavor that made this recipe famous in the first place.
I made the traditional Mississippi roast once. You know, the roast that calls for pepperoncini peppers, a stick of butter, and not one but two store-bought packets: one dry ranch dressing mix and one dry au jus gravy mix. It was delicious I can’t deny that. But it was also hands down the unhealthiest slow cooker recipe I have ever made. I never made it again. I try not to preach but…an entire stick of butter?? And don’t get me started on the dry packet mixes. They’re full of sodium and unprocessed crap you can’t pronounce. GROSS. Rant over.
My version uses a homemade ranch mix, a homemade onion mix, and ghee instead of butter. Below are the homemade dry mixes. There are tons of different variations of these mixes out there. If you don’t like one of these, I suggest you look for another one on Pinterest. I do not use dry buttermilk in my homemade dry ranch mix because…I can never find it!
Homemade Dry Ranch Mix
2 tbsp dried, chopped onions
1 tbsp parsley
1 tbsp chives
1 tbsp dill weed
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
Homemade Dry Onion Soup Mix
1/4 cup dried, chopped onions
1 tbsp parsley
2 tbsp onion powder
1/2 tsp pepper
1 tsp turmeric
1 tsp salt
1 tsp garlic powder
I have the fancy slow cooker that allows you to sear the meat directly in the base. I normally don’t sear the meat beforehand but since I was feeling festive, I did. This is a recommended but totally optional step.
The ghee amount is a bit of a range being listed as 2-4 tbsp. I want to leave it up to you. I personally like mine a little less on the buttery side so I use 2 tbsp that I dollop across the top of the roast.Print
Slow Cooker Mississippi Roast (Paleo,Whole30)
- Prep Time: 5 mins
- Cook Time: 5 hours
- Total Time: 5 hours 5 mins
- Yield: 6 servings
- 3 lb chuck roast
- 2 tbsp homemade dry onion mix (see blog post)
- 2 tbsp homemade dry ranch mix (see blog post)
- 8 pepperoncini peppers
- 2-4 tbsp ghee
- 2 tsp evoo (optional)
Optional step: add evoo to a large skillet over medium-high heat. Add roast and sear each side.
- Place roast in the bottom of the slow cooker.
- Sprinkle homemade dry mixes on top.
- Add pepperoncini and ghee on top of dry mix.
- Cook HIGH 4-5 hours or LOW 8-9.
In my opinion, this is best when you shred the meat after it’s done cooking.
This great served with slow cooker mashed sweet potatoes or mashed cauliflower and a salad or vegetable.
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