Paleo Mississippi Roast

Mississippi Roast | Plaid and Paleo

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! 

Paleo Mississippi Roast

Serves 6


  • 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


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


  1. Denise Grissom says:

    Looks delicious! My daughter told me about a similar recipe on Pinterest. Her family loves it.
    I am just beginning to go the Paleo route so I was excited to see this recipe. I’m looking forward to trying it. I saved this web page on my recipe favorites.
    Thanks again.

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