Whole30 / Paleo Mississippi Pot Roast

• 份量: 10 servings
• 准备时间: 10 minutes
• 总时间: 9 hours 10 minutes

配料

3-5 lb beef chuck roast

2 tbsp olive oil

1 cup beef broth

1 tbsp dried chives

2 tsp garlic powder

2 tsp onion powder

1 tsp dried dill

1 tsp salt

1 tsp black pepper

6-8 pepperoncini peppers, whole

1-2 tbsp pepperoncini pepper juice (from the jar)

4 tbsp ghee

salt & pepper

步骤

Take the chuck roast out of the fridge. Remove from packaging and pat dry with a paper towel. Generously season all sides with salt and pepper. Set aside.Heat a couple tbsp of olive oil over medium-high to high heat in a large skillet until hot and shimmering.Once oil is hot, place seasoned chuck roast in the skillet. Sear for about 1-2 minutes per side to a deep golden brown. Transfer chuck roast to the bowl of the slow cooker.

After removing the chuck roast, deglaze the pan over medium high heat with 1 cup of beef broth. Bring to a boil, scraping up all the brown bits from the bottom of the pan continue to cook for 2-3 minutes until the liquid has reduced by about half (doesn't have to be too exact).Pour the liquid from the skillet over the chuck roast.

Sprinkle chives, garlic powder, onion powder, dill salt and pepper over the chuck roast. Arrange peppers around the meat and add a couple tbsp of juice from the pepper jar. Then top with 4 tbsp of ghee (or high quality butter).Cover with a lid and cook on low for 8-10 hours or on high for 5-6 hours.The meat will be fork tender when it is done. If it still feels a little tough then put the lid back on and cook for an additional hour or two.

Serve over mashed potatoes, polenta, rice, mashed cauliflower or on its own. Enjoy!

营养

• 卡路里: 328 kcal
• 总脂肪: 19.9 g
• 饱和脂肪: 13.6 g
• 不饱和脂肪: 3.8 g
• 胆固醇: 120 mg
• 钠: 547 mg
• 总碳水化合物: 1.8 g
• 膳食纤维: 0.2 g
• 蛋白质: 39 g