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Mississippi Pot Roast (Gluten-Free, Dairy-Free, Soy-Free)

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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 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.