Paleo Mississippi Roast - Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
5 lb Beef chuck, arm pot roast 2.5 serving Pepperchinis (10 peppers)12 tsp Hidden Valley Ranch Dry seasoning (4 TBSP)9 tsp Amul Pure Ghee (3 TBSP) 3 tsp Braggs Liquid Aminos 1 cup Organic Beef Broth, 1 cup
1.Place roast in crockpot with beef broth.
2.Sprinkle ranch seasoning evenly all over the roast.
3.Drizzle liquid aminos over the roast and place peperoncinis around the roast.
4.Scoop ghee on the top of the roast.
5.Set to low and cook for 8 hours.
6.Remove from pot and shred with two forks.
Serving Size: makes servings for 20
2.Sprinkle ranch seasoning evenly all over the roast.
3.Drizzle liquid aminos over the roast and place peperoncinis around the roast.
4.Scoop ghee on the top of the roast.
5.Set to low and cook for 8 hours.
6.Remove from pot and shred with two forks.
Serving Size: makes servings for 20
Nutritional Info Amount Per Serving
- Calories: 364.0
- Total Fat: 24.2 g
- Cholesterol: 72.8 mg
- Sodium: 460.5 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.0 g
- Protein: 32.2 g
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