If you’ve been wanting to try the delicious and easy Mississippi Pot Roast crockpot recipe that you’ve seen circulating on Instagram and Pinterest, but can’t have the gluten, dairy or soy contained in ranch packets, I’ve got you covered. This recipe requires zero chopping, cooks all day filling the house with delicious aromas, and is the perfect melt-in-your-mouth meal to serve a hungry crowd.
Enjoy!

Mississippi Pot Roast (Gluten-Free, Dairy-Free, Soy-Free)
Print Pin RatePrep Time: 15 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 15 minutes minutes
Servings: 6
Equipment
Ingredients
- 3 ½ pounds Beef chuck roast (can use bone-in, just be sure to remove the bone before serving)
- 1 tbsp garlic salt
- 2 tsp dried parsley
- 2 tsp onion powder
- 1 tsp dried dill
- ¼ cup beef stock
- ¼ cup liquid from the pepperoncini jar (check to make sure it doesn't contain soy or other allergens)
- 2 tbsp corn starch
- 1 tbsp coconut aminos
- 4 tbsp soy-free, nut-free butter substitute, such as Soy-Free Earth Balance
- 6 pepperoncini (check to make sure it does't contain soy or other allergens)
Instructions
- Place the beef into your slow cooker and season with salt and pepper (note: You can use a boneless beef chuck or bone-in; if bone-in, just be sure to remove the bone when you shred the meat at the end).
- Make the ranch seasoning: Add the garlic salt, parsley, onion powder and dill to a small bowl and stir to combine.
- Sprinkle all over the beef, turning it so that the bottom and sides are also covered.
- In a glass measuring cup or small bowl, whisk the beef broth, pepperoncini liquid, corn starch and coconut aminos.
- Pour the liquid over the beef, turning once again to ensure that it's evenly coated.
- Break the butter substitute up into pieces and place on top of beef.
- Place pepperoncini on top of beef.
- Cover and cook on low for 8-10 hours, until beef is very tender.
- Shred the beef, stir to coat it in the sauce and serve over vegan mashed potatoes, rice or gluten-free orzo.