Why You’ll Love Whole30 Mississippi Pot Roast Recipe

It’s virtually hands‑off after the initial prep—ideal for busy days when you want dinner ready with minimal fuss.
You get the rich, cozy taste of a traditional Mississippi pot roast but without reliance on processed seasoning packets—everything is clean and whole.
The combination of seared beef, pepperoncini acidity, savory herbs, and buttery ghee yields incredible depth of flavor.
It’s very adaptable: serve it over mashed potatoes, cauliflower mash, polenta or simply enjoy on its own for a low‑carb option.
It makes great leftovers and freezes beautifully—perfect for meal prep or making ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roast (3‑5 lb)
olive oil
salt & black pepper
beef broth (about 1 cup)
dried chives
garlic powder
onion powder
dried dill
pepperoncini peppers (6‑8 whole)
pepperoncini pepper juice (1‑2 Tbsp)
ghee (4 Tbsp)

Directions

Remove the chuck roast from the fridge, pat it dry and generously season all sides with salt and pepper.
Heat the olive oil in a large skillet over medium‑high to high heat until shimmering.
Sear the seasoned roast for about 1‑2 minutes per side until a deep golden‑brown crust forms. Then transfer the roast to your slow‑cooker.
Deglaze the skillet with 1 cup of beef broth, bring it to a boil and scrape up the browned bits from the bottom. Let it reduce for 2‑3 minutes (or until roughly half). Pour this over the roast in the slow‑cooker.
Sprinkle the roast with dried chives, garlic powder, onion powder, dried dill, additional salt & pepper. Arrange the whole pepperoncini peppers around the meat and drizzle in 1‑2 Tbsp of the pepperoncini juice.
Top with 4 Tbsp of ghee (or butter if you’re not strictly Paleo).
Cover and cook on low for about 8‑10 hours, or on high for about 5‑6 hours, until the meat is fork‑tender and easily shreddable.
Once done, shred or slice the meat and serve. It’s excellent over mashed potatoes, cauliflower mash, polenta, rice or simply alongside vegetables.

Servings and timing

Prep time: ~10 minutes
Cook time: ~8‑10 hours (on low) or ~5‑6 hours (on high)
Total time: ~9 hours (if using low)
Servings: ~10 servings (based on 3‑5 lb roast)

Variations

Add baby carrots, potatoes or sweet potatoes in the last 60–90 minutes (on low) or last ~30 minutes (on high) for a one‑pot meal.
For extra heat, include a few more pepperoncini or add a pinch of red pepper flakes.
For a lower‑carb version, serve the shredded roast over mashed cauliflower or sautéed greens instead of potatoes or rice.
Switch up the herb blend: try using smoked paprika, thyme or rosemary for a slightly different flavor profile.
If you don’t have ghee, you can use unsalted butter (unless you’re strictly Whole30).
Use a different cut of beef like brisket or bottom round if chuck roast isn’t available—just ensure it’s suitable for slow cooking.

Storage/Reheating

Fridge: Store in an airtight container for 4‑5 days.
Freezer: Let the meat cool completely, then place along with 1‑2 cups of cooking juices in a freezer‑safe bag or container. Freeze for up to 3 months.
To reheat: Thaw overnight in the fridge. Rewarm gently on the stove, in a slow‑cooker on low, or in the microwave until heated through.
Tip: Adding a little extra broth or juices when reheating helps keep the meat moist and prevents drying out.

FAQs

What’s the best cut of beef for pot roast?

For a tender, fall‑apart texture this dish aims for, a beef chuck roast is ideal because of its marbling and connective tissue, which melt during slow cooking into gelatinous richness. Using leaner cuts may result in tougher meat.

Can I use an instant pot instead of a slow cooker?

Yes — you can follow the same foundational steps (searing, deglazing, seasoning, adding peppers and ghee) and then cook the roast under high pressure for about 1 hour in an instant pot, followed by a natural release. The flavour will still be excellent, though the slow cooker tends to deliver a slightly richer result.

Are pepperoncini necessary for the flavour?

They play a key role: the whole pepperoncini peppers provide acidic brightness and tangy heat, which contrast beautifully with the richness of the beef and ghee. If you can’t find them or prefer milder heat, you can substitute mild banana peppers or reduce the quantity.

What if my meat isn’t tender after the recommended cook time?

If the roast still seems a little tough, it often means either the wrong cut was used or it simply needs a bit more time. For example, after ~8 hours on low, if it’s not shredding easily, cover and continue cooking another hour or two.

Can I add vegetables like carrots and potatoes?

Yes. If adding root vegetables like carrots or potatoes, place them in the slow cooker about 60–90 minutes before the end of the cook time (on low) or about 30 minutes before the end if using high heat. That prevents them from overcooking and turning mushy.

How do I adjust the salt level for this recipe?

The recipe lists 1 teaspoon salt for the seasoning mix plus salt for initial searing. If you’re using coarse salt, reduce slightly because coarse salt is denser and saltier on a volume basis. You can also season lightly and adjust at serving time to suit your taste.

Can I make this ahead for a party or gathering?

Absolutely. The flavour often improves when the roast sits a few hours, making it an excellent make‑ahead for gatherings. Simply cook, let it rest while still warm, and reheat gently before serving.

Is this recipe Whole30 compliant?

Yes — the version here uses clean, whole‑food ingredients and avoids processed seasoning packets that often contain non‑Whole30 compliant additives. Remember to check your pepperoncini brand to ensure it doesn’t have non‑compliant preservatives.

How can I serve this roast to make it more special?

Serve the shredded beef on a bed of creamy mashed potatoes or cauliflower, sprinkle fresh chopped parsley, and spoon over some of the cooking juices. Provide a side of steamed or roasted seasonal vegetables for a complete, comforting meal.

Can I adjust the spice/heat level for kids or mild flavours?

Definitely. Use milder peppers, reduce the number of pepperoncini, or swap in banana peppers instead. The recipe still delivers lots of flavour without overwhelming heat, especially if you adjust the peppers accordingly.

Conclusion

This Whole30 Mississippi Pot Roast is a delicious, comforting, flavor‑packed meal that requires minimal active time but delivers maximum reward. From the rich beefy base to the tangy pepperoncini and buttery ghee finish, it’s a recipe that easily becomes a weeknight staple or special‑occasion favorite. Whether you’re feeding a crowd, prepping ahead, or simply looking for a wholesome roast dinner, this recipe hits all the right notes and is sure to become part of your regular rotation.

Whole30 Mississippi Pot Roast