After being home a couple days, I am missing the bustling city. You might be thinking, but you live in Los Angeles that is a huge city. Well I actually moved back to Oklahoma a little before Thanksgiving. Yup I have been back in the Midwest for almost three months now. 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!
- 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
- 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.