With just six whole-food ingredients (and no packets or butter!), this Whole30 slow cooker Mississippi pot roast is an easy dinner full of rich, tangy flavor. It's also surprisingly low-carb, keto, dairy-free, gluten-free, and Whole30 compliant!
Why This Recipe Works
- Skip the butter, it doesn't need it. Chuck roasts are full of fat already, and that fat will break down while cooking and make its own jus. The butter is unnecessary.
- This recipe couldn't be much easier. Anybody, regardless of cooking experience, can make this!
- You can easily customize the spice level by changing how many peppers you add and how much brine you use.
- Skip the gravy and ranch packets! Any flavor you think you will lose by leaving out the packets is taken care of by adding the brine. The acidity in the brine transforms the rich broth from boring to bright and lively! Not to mention, leaving the packets out leaves you with only whole-food ingredients! And the dish becomes gluten and dairy-free! Perfect for serving at a potluck or dinner with various dietary needs.
What You'll Need
How to Cook Whole30 Slow Cooker Mississippi Pot Roast
And This is the Amazing Result
Can I add butter? Absolutely. And if you do, it will taste very, very good. The point of this version is that it ALREADY tastes very, very good, even without the butter. 😉
Doesn't the brine from the peppers make this too spicy? The level of spice will vary based on how much brine you use. The amount of brine used in this recipe will give you a medium spice. If you're sensitive to spice, you can leave out the brine and just top the roast with peppers. The peppers should have just a little brine inside them, not enough to notice the spice.
What side dishes do you recommend serving this with? My favorite way to eat this roast is served in a bowl, over rice, and with lots of the jus. It also goes great over mashed potatoes and even better over mashed sweet potatoes. The sweetness pairs well with the mild spice.
What is brine? Brine is the liquid in the jar of pepperoncinis.
More Pot Roast Recipes
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Whole30 Slow Cooker Mississippi Pot Roast
- 4 lb. chuck roast
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 yellow onion thick sliced
- 8 pepperoncini peppers
- ⅔ cup pepperoncini brine
- Place chuck roast in slow cooker and season on top with kosher salt and black pepper.
- Top roast with sliced onions, place the lid on the slow cooker, and cook on high for 4 hours (or low for 6 hours).
- After 4 hours on high (6 hours on low), the natural juices will have been released from the roast. Slide the onions into the broth, top the roast with the pepperoncinis, and pour in the brine. Cover again and continue cooking for 2 more hours on high (3 hours on low).
- Using two forks, pull apart the roast into bite-sized shreds.
- Serve over rice, potatoes, or anything that will like having the jus poured all over it.
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