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Mississippi Pot roast


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  • 5 1/2 pound grass-fed chuck roast
  • 1/2 tbls sea salt
  • 1 tbls dried parsley
  • 1 tbls dried chopped onions
  • 2 tsp dried dill weed
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 cup organic beef broth
  • 1 tbls coconut aminos
  • 10 peperoncinis
  • 3 tbls ghee, I use OMGhee


Servings 8
Adapted from


Step 1

I loved living in Los Angeles, but all of my family lives in the Midwest, which ultimately drew me back. I’m not sure if Oklahoma is a final resting place or not, but right now I am simply focusing on doing what I love. I moved to Los Angeles three years ago with no job and knowing almost no one but made it work. I’m confident I will find the perfect place to settle down when the time is right. For now, I am young and have plans to travel and truly embrace life.

Phew. Not that is over, we can get onto the food! Roast is a great cut of meat that isn’t too expensive to get grass-fed. I saw a recipe for Mississippi roast and knew I needed to make a paleo version asap. The meat basically falls apart when shredded. It is so moist and delicious!


Grind seasoning with a mortar and pestle. Place roast in crockpot with beef broth. Sprinkle seasoning evenly all over the roast. Drizzle coconut aminos over the roast and place peperoncinis around the roast. Scoop ghee on the top of the roast. Set to low and cook for 8 hours. Remove from pot and shred with two forks. Serves 6.

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